Cream Filled Chocolate Big Top Cupcake Recipe 415

CREAM FILLED CHOCOLATE CUPCAKES

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.

CREAM-FILLED CUPCAKES

Steps:

• Prepare and bake cake batter according to package directions, using 24 paper-lined muffin cups. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; beat in the salt mixture., Cut a small hole in the corner of a pastry bag; insert round pastry tip. Fill the bag with cream filling. Push tip through the top of each cupcake to fill center. , Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a dipping consistency., Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator.

CREAM-FILLED CHOCOLATE CUPCAKES

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.

CREAM FILLED CUPCAKES

Steps:

• 1. Preheat oven to 375*F. Line 36 muffin cups with paper liners.
• 2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
• 3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• 4. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
• My Notes: Here is the EASIEST tip for filling the cupcakes. Take an APPLE CORER and use that to pull a cylindrical plug of cake out of each cupcake (once they've cooled). Save the plugs on the side while you pipe filling into each hole you've created. "Plug" up each hole using the plugs/caps you had removed with the apple corer. Simple and fast!
• I'd use a different recipe for that part next time. The cream filling was great, so I wound up using a double batch of filling for one batch of cupcakes. I didn't like the idea of pushing it in from the bottom (sounded way too messy for me). So I used a knife and cut a cone shape out of the top, spooned the filling in, and replaced the top. (Just be sure to wait until the cupcakes have cooled, or the cream filling just melts!) Then I frosted them using the great chocolate frosting recipe mentioned, and you can't tell they're anything but chocolate cupcakes until you bite into them.
• All you need is a pastry bag and tip. Each cupcake takes about 10 seconds to fill. I made my cupcakes in the pan without wrappers, filled them after they were cool, then arranged a dozen or so to a platter and drizzled them with chocolate ganache. They looked surprisingly elegant for cupcakes. Everyone loved them and ate seconds and thirds. I can't wait to try the same cupcake recipe with different fillings. UPDATE: I have made these cupcakes dozens of times since my first review because they are always requested. I like to ice them with Satiny Chocolate Glaze. I have also filled them with chocolate cream cheese frosting, nutella, and whipped peanut butter frosting. I like to fill them from the top and then spoon the glaze on. After the glaze is set, I pipe a small flower in the center of each cupcake with whatever filling I used.

CREAM FILLED CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
• In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

DREAMY CREAM-FILLED CUPCAKES

Steps:

• Heat oven to 350°F (325°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.
• Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
• Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

HEAVENLY CREME FILLED CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
• To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
• In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
• In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
• Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
• Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
• For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
• For the creme filling: Whip together the butter and shortening until light and fluffy.
• Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
• When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
• Let them set before serving.

CREAM-FILLED CHOCOLATE BIG TOP CUPCAKE RECIPE - (4.1/5)

Steps:

• Place oven rack in the center of oven and preheat to 350 degrees. Generously spray the insides of the pans with cooking spray. Set the pans aside. Place the cake mix, milk, melted butter, eggs and syrup in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape sides with spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. Divide the batter between the molds, about 2 cups in each. Place the insert (which also has been sprayed with cooking spray) inside the bottom mold and make sure the insert overlaps the sides of the mold. Place on a cookie sheet and put in oven. Bake cakes until they spring back when lightly pressed with your finger, about 40 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Unmold, then allow them to cool completely, 30 minutes more. If you have time, wrap with plastic wrap and freeze until firm to make it easier to fill and frost the cake. Then fill the cake, put the top on, and frost. I frosted only the top part to make it look like a cupcake. Cream Filling 2 tsp very hot water 1/4 tsp salt 1 (7 oz) jar marshmallow cream 1/2 cup shortening 1/2 cup powdered sugar 1/2 tsp vanilla Dissolve the salt in the hot water and allow to cool. Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the salty water and whip well. Quick Vanilla Buttercream Icing 3 cups confectioners' sugar 1 cup softened butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Gel food color, if desired In a standing mixer fitted with a whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream (and gel food color, if desired). Continue to beat on medium speed for 1 minute more, adding more cream if needed for desired consistency. I used a large star tip to pipe the frosting on the cake.