We made these for a baby shower at work a few weeks ago. I really like how they turned out! And they taste even better! If you like hostess cupcakes, these are a bazillion times better! It was so funny to see people eat them because they thought they were just a regular plain old chocolate cupcake, and then they bit into them and it had an ooze of cream filling. Most people went back for seconds!
I have never heard of a frosting/filling that was made with flour, but this recipe calls for flour. And regular sugar instead of powdered sugar. Now, this frosting/filling recipe takes patience. It will take some time! But believe me, it is well worth the wait! I am going to be using this recipe for years to come!!
Chocolate-Glazed Cupcakes with Vanilla Creme Filling
from Our Best Bites
Devil's Food Cupcakes
1 C Flour
1/4 C unsweetened cocoa powder
3/4 t baking soda
1/4 t salt
1/2 C granulated sugar
1/2 C firmly packed brown sugar
4 T unsalted butter at room temperature
1 large egg, at room temperature
1 t vanilla extract
1/2 C luke warm water
1/4 C buttermilk
Position rack in the middle of oven and preheat to 350. Like a standard 12 cup muffin tin with liners. Sift together the flour, cocoa powder, baking soda, and salt into a bowl. I know lots of people skip sifting, but in some recipes it's really important. This is one of them, so just pop it in a strainer and shake all those lumps out.
1 C Flour
1/4 C unsweetened cocoa powder
3/4 t baking soda
1/4 t salt
1/2 C granulated sugar
1/2 C firmly packed brown sugar
4 T unsalted butter at room temperature
1 large egg, at room temperature
1 t vanilla extract
1/2 C luke warm water
1/4 C buttermilk
Position rack in the middle of oven and preheat to 350. Like a standard 12 cup muffin tin with liners. Sift together the flour, cocoa powder, baking soda, and salt into a bowl. I know lots of people skip sifting, but in some recipes it's really important. This is one of them, so just pop it in a strainer and shake all those lumps out.
In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined.
Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined. Scrape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remain, about 30 seconds; do not over beat.
Divide the batter evenly among muffin cups- use a cookie scoop for even filling. Bake until a toothpick inserted into the center comes out clean. Anywhere from 15-20 minutes. Mine usually only take about 15- don't over bake! Let the cupcakes cool in the pan on a wire rack for 5 minutes and then remove them and let them cool.
Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined. Scrape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remain, about 30 seconds; do not over beat.
Divide the batter evenly among muffin cups- use a cookie scoop for even filling. Bake until a toothpick inserted into the center comes out clean. Anywhere from 15-20 minutes. Mine usually only take about 15- don't over bake! Let the cupcakes cool in the pan on a wire rack for 5 minutes and then remove them and let them cool.
Prepare the vanilla creme filling and place in a pastry bag, or a ziplock bag with the tip cut off.
Fill 'er up:
Now there's 2 ways to fill a cupcake. I use them both depending on the consistency of the cupcake I'm using. See what works best for you. One option is to take a pastry bag with a regular tip on it and place it directly in the center of the cupcake. Press out filling while slowly pulling the bag up and out.
Fill 'er up:
Now there's 2 ways to fill a cupcake. I use them both depending on the consistency of the cupcake I'm using. See what works best for you. One option is to take a pastry bag with a regular tip on it and place it directly in the center of the cupcake. Press out filling while slowly pulling the bag up and out.
Another method is to take a sharp knife and remove the center of the cupcake in a cone shape. Place filling inside, cut the bottom of the "cone" off, and place the top part back on.
Finally, the ganache.
Chocolate Ganache
3/4 C Cream
2 T real butter, melted
8 oz semi-sweet or dark chocolate, chopped
Place chocolate in a bowl. Pour melted butter over it. Place cream in microwave-safe bowl and microwave for about 2 minutes- it needs to be at a simmer. Immediately pour over chocolate and cover with plastic wrap. Let sit for about 3 minutes and then stir until smooth. Let it cool until it's a good spreading consistency and then spread on top of filled cupcakes. After you have topped the cupcakes with ganache, let it cool a little while longer so that it is a firmer consistency. DIG IN!!
I need to find an excuse to make these again soon! My mouth is watering!
-alyssa*
1 comments:
Alyssa, I tried the Peanut Butter Bars, Fruite Pizza and Raspberry Bars. They were awesome!
Thank You!
Anneta
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