Cream-filled Chocolate Cupcakes
From karlyn255 15 years ago
- 25 minutes to make
- Serves 24
This recipe reminds me of the Hostess Cupcakes only softer and tastier. This recipe was a real find for me. Everyone I have made it for would kill for the recipe. Well here it is and no dead bodies.
Ingredients
- 1 3/4 cups all-purpose flour shopping list
- 2 teaspoons baking soda shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 3/4 cups granulated sugar shopping list
- 4 ounces unsweetened chocolate, chopped shopping list
- 1 stick butter, cut into pieces shopping list
- 2 teaspoons vanilla extract shopping list
- 2 large eggs, slightly beaten shopping list
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- Filling ingredients: shopping list
- ************************************** shopping list
- 4 tablespoons butter, room temperature shopping list
- 1 cup powdered sugar shopping list
- 2 teaspoons vanilla extract shopping list
- 3 tablespoons heavy cream shopping list
- 1 cup marshmallow creme shopping list
- *********************************** shopping list
- Ganache and icing ingredients: shopping list
- *************************************** shopping list
- 6 ounces bittersweet chocolate, chopped shopping list
- 1/2 cup heavy cream shopping list
- 1 stick plus 1 tablespoon butter shopping list
- 2 1/4 teaspoons vanilla extract shopping list
- 1 tablespoon milk shopping list
- 2 cups powdered sugar shopping list
How to make it
- Preheat oven to 350F degrees.
- Place paper liners in two 12-cup muffin pans.
- Prepare cupcakes by sifting together flour, baking soda, baking powder and salt in bowl.
- Bring sugar and 1 cup water to boil in saucepan, stirring until sugar dissolves.
- Pour into large bowl and add chocolate and butter.
- Let sit, stirring occasionally, until chocolate is melted and mixture has cooled slightly.
- Stir in vanilla. Using mixer, beat in eggs.
- Then mix in dry ingredients.
- Divide the batter evenly between the prepared pans and bake until toothpick inserted in center comes out clean (about 25 minutes). Cool in pans for 25 minutes more.
- Then transfer to rack to cool completely.
- Meanwhile, prepare filling.
- Using mixer, cream butter until light and fluffy.
- Beat in 1/2 cup powdered sugar.
- Add vanilla and 1 tablespoon heavy cream.
- Beat until smooth.
- Beat in remaining powdered sugar and 2 tablespoons heavy cream in batches, alternating after each addition.
- Beat in marshmallow creme, then set aside.
- Prepare ganache by placing chocolate in a stainless steel bowl. Heat cream and 1 tablespoon butter until just boiling, then pour over the chocolate.
- Let stand for 5 minutes. Whisk until smooth, then add 2 teaspoons vanilla.
- Let stand until cool, but still glossy and liquid.
- Spoon filling into pastry bag with medium tip.
- Insert tip into center of each cupcake top.
- Fill until the cupcake is heavier, being careful not to overfill.
- Dip the cupcake tops in the ganache.
- Chill for at least 15 minutes.
- Meanwhile, prepare icing with mixer.
- Beat remaining 1 stick butter, 1/4 teaspoon vanilla, milk and powdered sugar until smooth.
- Spoon into pastry bag with small tip.
- Pipe onto cupcakes to decorate.
The Rating
Reviewed by 5 people-
Yummy! Just Gimme A Big Glass Of Ice Cold Milk And A Dozen Of These And I'll Be In My 'Happy Place'
goblue434
in Anniston loved it
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This is a great recipe, definitely saving it! Thanks for sharing....^5
Deb
debbie919
in Manahawkin loved it
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Wonderful post :)
aussie_meat_pie
in My Kitchen loved it
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