Cream Fill Chocolate Cupcakes
These were a mistake…
Seriously! I mean, look at them! They were so good I ate way too many. I am never making these again.
I made part of the batter into a cake, too. Do I have no sense? I guess not. But, oh this was so good.
But I am never, ever making these again.
Until next time.
I can’t remember where I got the recipe, I tend to save recipes constantly and if I am in a rush I forget to note where I found it. So, whoever I got this from, thank you. It is genius!
Cream filled chocolate cupcakes
Hershey’s Chocolate Cake
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Filling (Seven Minute Frosting):
2 large egg whites
½ cup sugar
¼ cup light corn syrup
2 Tbs water
1 ½ tsp pure vanilla extract
½ cup cream
8 oz bittersweet or semi-sweet chocolate, finely chopped
2 Tbs unsalted butter, softened
Hershey’s Chocolate Cake:
Heat oven to 350°F (175°C).
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Line muffin cups with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Makes about 30 cupcakes (I made an assortment of large and miniature cupcakes)
While waiting for cupcakes to cool, combine filling ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. (Okay–I didn’t do this part at all. I just beat everything together at once until fluffy)
Remove bowl from heat and continue to beat until slightly cooled. Reserve 1/2 cup of the filling to use for piping the swirls on top of the cupcakes at the end.
Once cupcakes are completely cooled, use the cone method to fill with filling. Once filled, make the ganache.
In a small saucepan, heat cream until steaming. Remove from the heat, add chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Transfer the frosting to a small bowl and dip the top of each cupcake to thoroughly coat.
Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe swirls across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.