Cream-filled chocolate cupcakes are a delightful treat that combines the richness of chocolate with the velvety smoothness of a creamy center. Whether you are a seasoned baker or just starting out, finding the perfect recipe for these delectable cupcakes can be a daunting task. This article aims to guide you through the process, providing tips and tricks to ensure success in creating moist, flavorful cupcakes with a luscious cream filling that will tantalize your taste buds.
Let's cook with our recipes!
CREAM FILLED CHOCOLATE CUPCAKES
A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.
Provided by Dr. Brenda
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
- Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
- Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g
CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES
Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
- Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
- In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
- In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 2 g, TransFat 1 1/2 g
CREAM-FILLED CHOCOLATE CUPCAKES
These cupcakes will bring back fond memories of sweets Mom used to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
- Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
- Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
- Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
- Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.
CHOCOLATE CREAM-FILLED CUPCAKES WITH FUDGE ICING
This cupcake is an old favorite. It reminds me of the filled cupcakes my mom would buy at the store. I created it when I was 15 for the drama club and color guard bake sales. They were an instant hit and always sold out.
Provided by sphinxriddle
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 30
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
- Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
- Spoon batter into the prepared muffin cups, filling each about 1/2 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
- Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
- Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
- Dip the tops of the cupcakes into the fudge icing and set aside to dry.
- While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 49.6 g, Cholesterol 24.8 mg, Fat 15 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 161.1 mg, Sugar 36.7 g
CREAM-FILLED CHOCOLATE CUPCAKES
Folks who enjoy home-made chocolate cupcakes are even more impressed when they bite into these treats and find a fluffy cream filling. These are great in a lunch box or on a buffet table.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, beat sugar, milk, oil, water, eggs and vanilla until well blended. Combine flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill paper-lined muffin cups halfway. Bake at 375° until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove from pans to wire racks to cool completely. , In a small bowl, beat butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry bag; fill with cream filling. Push tip through bottom of paper liner to fill each cupcake. Frost cupcakes.
Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 160mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
VEGAN CREAM-FILLED CHOCOLATE CUPCAKES
Inspired by Hostess cupcakes, these vegan chocolate cupcakes are filled with an eggless meringue made with aquafaba (the cooking liquid from chickpeas) and glazed tops with a shiny chocolate ganache made with soy milk. They're so unbelievably delicious no one will believe they could be vegan. I'm excited for you to try this recipe--it is as fun to make as it is to eat.
Provided by Joanne Chang
Categories dessert
Time 2h25m
Yield Makes 12 regular cupcakes
Number Of Ingredients 14
Steps:
- For the chocolate cupcakes: Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a 12-cup regular muffin tin with muffin papers, or oil and flour the cups. Set aside.
- In a medium bowl, mix together the flour, superfine sugar, cocoa powder, brown sugar, baking soda, and salt. In a separate bowl, whisk together 1 cup (240 grams) cold water, the oil, and the vanilla. Pour the oil mixture into the flour mixture and mix them together with a wooden spoon until the batter is smooth and homogeneous. Pour the batter evenly into the prepared muffin tin cups, filling the cups about three-quarters full.
- Bake for 18 to 24 minutes, rotating the muffin tin midway through the baking time, until the cupcakes spring back when you touch them lightly in the middle and a cake tester inserted into the middle of a cupcake comes out clean. Let cool in the muffin tin on a wire rack for about 30 minutes, then remove the cupcakes from the tin and let them cool completely directly on the rack.
- While the cupcakes are baking, make the soy ganache and vegan marshmallow.
- For the soy ganache: Chop the chocolate and place in a medium metal or heat-proof glass bowl. In a small saucepan, heat the soy milk until just before it comes to a boil, when small bubbles collect along the sides of the pan. Pour the soy milk over the chocolate and let stand for about 30 seconds. Slowly whisk the chocolate and soy milk together until the chocolate is completely melted and the ganache is smooth.
- Pour the ganache into a small bowl and let it cool to room temperature so that it is cool to the touch but still somewhat liquid. If the ganache firms up too much, rewarm it slightly in the microwave or a bain-marie (see Cook's Note); don't warm it so much that it gets runny.
- For the vegan marshmallow: Place the aquafaba in a stand mixer fitted with a whisk attachment. Whip on medium-high speed for about 2 minutes, until the aquafaba gets foamy and thick. Slowly add the sugar and vanilla and whip on medium-high for 8 to 10 minutes, until the marshmallow is thick and fluffy. It will take a long time to thicken but once it does, it will magically become exactly like meringue. Use immediately.
- To assemble: When the cupcakes are completely cool, use a small teaspoon or a spoon handle to scoop out a divot in the center of each cupcake, about 1 1/2 inches deep and 1 inch wide. Set aside the pieces of cake you take out. Fill each hole with a spoonful of the marshmallow and top with a piece of the saved cake. Use an offset spatula or knife to spread the cupcake tops with the ganache, covering them fully.
- Make a cornet out of parchment paper. A cornet is a small parchment paper cone that you fill with melted chocolate, caramel, or piping icing that you use to write on cakes and cookies. To make a cornet, fold a piece of parchment paper on the diagonal and cut through the fold with a small paring knife so you have two triangles. Position one of the triangles so the longest edge is facing away from you on an angle from lower left to upper right, the shortest edge is on the right, and the middle-length edge is facing down (toward you). Now eyeball the mid-length edge to find the halfway point. Place your left hand at this point and hold it down with your forefinger and thumb. Bend down the top corner, then twist it under so that the point is approximately at the midpoint of the shortest edge and poking out about an inch. You will see the beginning of a cone forming. Slowly roll the parchment down with your right hand while anchoring the opposite tip with your left hand. After you've rolled the whole triangle into a cone, tuck the extended point of the open top inward to hold everything in place.
- Fill the cornet halfway with the melted chocolate (don't overfill or you will end up with a mess) and roll the top of the cornet closed like a tube of toothpaste, making sure to roll the cornet with the seam on the bottom. Snip the point with scissors or cut it off with a small paring knife to make a tiny opening for the filling to come out.
- Draw a decorative swirl across each of the cupcakes. Serve immediately or within a few hours of filling.
- These cupcakes should be eaten the same day they are made.
ELLA'S CREAM-FILLED CHOCOLATE CUPCAKES
My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.
Provided by BeccaB3c
Categories Dessert
Time 50m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 14
Steps:
- Sift together flour, sugar, cocoa, baking soda and salt.
- Stir in water, cooking oil, vinegar and vanilla- Batter will be thin.
- Line muffin tins with paper cups (to yield 3 dozen).
- Fill each half full of batter.
- On the top of each, put one teaspoon of the cream filling (which is next).
- For the cream filling, combine softened cream cheese and egg.
- Stir in sugar, salt and chocolate.
- Bake for 30-35 minutes at 350 degrees.
Nutrition Facts : Calories 175.3, Fat 7.7, SaturatedFat 2.5, Cholesterol 12.2, Sodium 206.1, Carbohydrate 24.7, Fiber 0.7, Sugar 15.7, Protein 2
CREAM FILLED CHOCOLATE CUPCAKES
Steps:
- Heat oven t 350 degrees Line 24 muffin cups with paper liners. Combine the flour, cocoa, baking soda and salt. Whisk to blend. Combine buttermilk and vanilla in a cup. Beat butter and sugar in a medium bowl with electric mixer on med. til light and fluffy. Add eggs one at a time, beating well after each addition Add flour mix alternating with buttermilk mixure. Divide batter into 24 cups. Bake 18 min or until toothpick comes out clean. Filling: Beat butter add sugar add 2 tab. of milk beat 5 min. till fluffy. spoon into a pastry bag with round tip Insert tip into top of cakes 1/2 in. and squeeze(I counted to 3)save a little for the swirl on top Glaze:Heat cream and corn syrup in small pan heat until boil remove from heat add choc. chips Cover and let stand 5 minutes. Dip tops of filled cupcakes into glaze. Put the rest of the filling in a baggie and cut a small corner off and make little swirls across the top of the cupcakes.
Tips:
- Mise en place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and prevent any mishaps.
- Use high-quality ingredients: The better the quality of your ingredients, the better your cupcakes will taste. Look for fresh, organic ingredients whenever possible.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, which will make your cupcakes light and airy.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Do not overmix the batter: Overmixing can make your cupcakes tough. Mix just until the ingredients are combined.
- Fill the cupcake liners only 2/3 full: This will prevent the cupcakes from overflowing and creating a mess.
- Bake the cupcakes at the correct temperature and for the correct amount of time: Check the recipe carefully for the specific instructions.
- Allow the cupcakes to cool completely before filling them: This will help to prevent the filling from melting and making a mess.
- Use a piping bag to fill the cupcakes: This will help you to create a neat and professional-looking finish.
- Decorate the cupcakes as desired: You can use frosting, sprinkles, chocolate chips, or any other desired toppings.
Conclusion:
Cream-filled chocolate cupcakes are a delicious and decadent treat that are perfect for any occasion. With a little planning and effort, you can easily make these cupcakes at home. Just follow the tips above and you'll be sure to impress your friends and family with your baking skills.
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