Fudge Filled Cupcakes Recipes

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.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Heat oven to 325°F.
• Grease 12-cup muffin pan or line with baking cups.
• Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
• Add butter and 6 oz chocolate.
• Let stand until melted; stir until smooth.
• Cool to room temperature.
• Whisk in sugar and egg yolks.
• Stir in flour and baking powder.
• In large bowl, beat egg whites at medium speed until frothy.
• Add cream of tartar.
• Beat at medium-high speed until soft peaks form.
• Fold one-fourth of the whites into chocolate mixture.
• Gently fold in remaining whites until mixed.
• Spoon batter into muffin cups, filling two-thirds full.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Remove from pan; cool completely.
• To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
• Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
• Pour into mini loaf pan; cool until firm.
• Unmold chocolate; remove plastic wrap.
• Using vegetable peeler, make curls.
• In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
• Heat over low heat until melted and smooth, stirring frequently.
• Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
• Garnish with chocolate curls.

CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
• Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
• Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!
• Preheat the oven to 350 degrees F.
• Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.
• Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
• Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
• Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.

EASY FUDGE FILLED CUPCAKES.

Steps:

• 1. Prepare cake mix as directions state. Heat oven to 350 degrees In a cupcake pan fill each paper cupcake holder 2/3 full of batter and top with a rounded spoonful of hot fudge sauce. Bake as directed. Let cool and frost.
• 2. Create different flavors like Yellow or white cake and caramel ice cream topping. Caramel cake with caramel ice cream topping Chocolate cake with chocolate mint ice cream topping Chocolate cakewith cherry juice with hotfudge topping and a cherry in each cup cake

HOT FUDGE SUNDAE CUPCAKES

Steps:

• Bake up your cupcakes as directed on the box or following the directions for a homemade chocolate cupcake.
• Once your cupcakes are cooled you will take a pairing knife and use it to cut the center out of the cupcakes. I just did it a little ways just enough to add a little hot fudge into the hole.
• Now you will take your hot fudge, and if you need warm it up a bit in the microwave so it pours easily. Add just a bit of fudge in each center of the cupcake to fill in the hole.
• Cover the hole with the cupcake pieces you removed.
• In a stand mixer you will now work on the frosting. Add in your softened butter, powdered sugar, and vanilla. Mix up until creamy, and slowly add in the milk. You will add a tablespoon at a time. You might not use it all.
• You just want it to be a thicker frosting so it pipes well. Look for the frosting to form stiff peaks.
• Pour frosting in a piping bag, and frost your cupcakes with the buttercream.
• Melt up your candy melts and drizzle over the cupcakes, top with rainbow sprinkles and a maraschino cherry.
• Serve up these easy fudge sundae cupcakes for birthdays, after dinner dessert, bake sales and more.

FUDGE FILLED CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Line 30 cupcake tins with paper or foil cupcake liners.
• 3. In double boiler, set over medium heat, melt the 2/3 cup of chocolate chips, butter and vanilla.
• 4. Stir until smooth.
• 5. Remove from heat.
• 6. Beat the eggs until frothy, using a whisk or electric mixer.
• 7. Gradually, beat in the sugar until it dissolves.
• 8. Gradually, beat in the flour.
• 9. Fold in the chocolate mixture.
• 10. Fill the cupcake tins 1/3 full with the chocolate batter.
• 11. Mash together the cream cheese, sugar and egg until blended.
• 12. Fold in the 1/2 cup of chocolate chips.
• 13. Drop a heaping teaspoonful of filling into each cupcake.
• 14. Cover cream cheese filling with another generous spoonful of batter.
• 15. Bake for 25 to 30 minutes.
• 16. Let cupcakes cool completely on a rack before storing in a covered container.