CHOCOLATE CUPCAKES WITH CREAM FILLING
Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make, but are well worth it. (Don't skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake's top. But these are decidedly not the original. Whatever you do, make sure they're stored in something airtight. They will dry out quickly.
Provided by Jennifer Steinhauer
Categories dessert
Time 1h
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
- In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
- In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
- For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
- For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
- With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 28 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 86 milligrams, Sugar 32 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ronnie Merron
[email protected]These cupcakes are delicious, but they're a bit too sweet for me. I would recommend using less sugar in the batter.
L. L
[email protected]I've been making these cupcakes for years and they're always a hit. They're the perfect dessert for any occasion.
Dilshad Magsi
[email protected]These cupcakes are a bit time-consuming to make, but they're worth the effort. They're so delicious and they always impress my friends and family.
Keyana Occenat
[email protected]I'm not a big fan of cupcakes, but these ones are really good. The chocolate is rich and flavorful, and the cream filling is light and fluffy.
Vgj yi Igxitx
[email protected]These cupcakes are the perfect treat for any occasion. They're delicious, easy to make, and always a crowd-pleaser.
Mukasa Edmond
[email protected]I made these cupcakes for a bake sale and they were a huge hit. Everyone loved them!
OutlawSeverin70
[email protected]These cupcakes are amazing! They're so rich and chocolatey, and the cream filling is the perfect balance of sweetness and creaminess.
Abdizavic Bety
[email protected]The cupcakes were a bit dry, but the filling was delicious. I would try a different recipe next time.
Bilal S
[email protected]These cupcakes were easy to make and they turned out great. I would definitely make them again.
Candy Nix
[email protected]I'm not a big fan of chocolate, but I really enjoyed these cupcakes. The cream filling is what really makes them special.
Ramsanth Pubg
[email protected]These cupcakes are the perfect combination of chocolate and cream. They're not too sweet and they have a lovely light texture.
nothingbutfinest Culler
[email protected]I was a little disappointed with these cupcakes. The chocolate flavor was a bit bland and the filling was too runny.
Mamun Haw
[email protected]I made these cupcakes for my son's birthday party and they were a huge success. The kids loved them!
EVELYN PROCTOR
[email protected]These cupcakes are so moist and fluffy! The cream filling is the perfect complement to the chocolate cake.
Joe Padilla
[email protected]The cupcakes were a little too sweet for me, but the filling was amazing. I would definitely make them again, but I would use less sugar in the batter.
Carlos Simmonds
[email protected]I've made these cupcakes several times now and they always turn out perfect. They're so easy to make and the results are always delicious.
Kira Brown
[email protected]These cupcakes were a huge hit at my party! Everyone loved the rich chocolate flavor and the creamy filling.