Glorious Chocolate Cream Filled Cupcakes

Glorious Chocolate Cream Filled Cupcakes

First off before we dive into these cupcakes, though I may end up regretting this, I’m going to start sharing pictures of Alexis again. Why? Because so many people ask me what she looks like and she really is my sous chef so you will be seeing more of her in the future.

Meet my sous chef…Alexis:

Lex: My Soux Chef

That’s her, my little mini-me! My favorite 7 year old on the planet! ;oP

She likes to do things like make silly poses:

Glorious Chocolate Cream Filled Cupcakes: Lex Pose

Laugh and smile:

Lex: Smiling Girl

And of course the most important task…Lick beaters!

Lex: Beater Girl

Not to mention stir, mix, shake, roll, etc. Luckily she is cheap too. All she asks? To eat what we make! My kind of kid! ;oP

And now that is out of the way, let’s talk some Glorious Chocolate Cream Filled Cupcakes! Why glorious you ask? Alexis thought it was an apt title and who am I to stifle creativity?

As a kid I remember buying cream filled cupcakes. I mean what’s not to like? Chocolate? Check! Cream filling? Check! Chocolate icing on top? Check! Lately I started thinking about this type of cupcake and decided to give some theories a try and they more than worked out! The result is a fabulous little cupcake with a creamy surprise! I’ll take two! ;oP

What You’ll Need for the Cupcakes:
2 cups of unbleached all purpose flour
1 cup of cocoa powder
1 teaspoon of sea salt
1 teaspoon of baking soda
1 tablespoon of baking powder
2 sticks of butter, softened
2 cups or organic cane sugar
3 eggs
1 cup of sour cream OR buttermilk
Cream Filling (see below)
Frosting (see below)

Preheat oven to 350 F.

In a large bowl whisk together flour, cocoa, sea salt, baking powder and baking soda until well mixed:

Glorious Chocolate Cream Filled Cupcakes: Dry Ingredients

Set aside.

In another large bowl cream together butter, sugar, eggs and sour cream OR buttermilk until relatively smooth:

Glorious Chocolate Cream Filled Cupcakes: Wet Ingredients

Slowly add the dry mixture to the wet mixture 1/3 a cup at a time until completely blended:

Glorious Chocolate Cream Filled Cupcakes: "Batter"

The “batter” will be slightly thick and fudgy. This is not a runny “batter”.

Scoop in to muffin pans that have been lined with cupcake liners and fill each cup 3/4ths of the way full:

Glorious Chocolate Cream Filled Cupcakes: Ready to Bake

Bake in a preheated oven 25-30 minutes or until cupcakes still done with a toothpick

Let cool for at least 30 minutes before filling and frosting:

Glorious Chocolate Cream Filled Cupcakes: Baked

Makes 24 cupcakes.

While the cupcakes are baking make your filling and frosting.

Glorious Chocolate Cream Filled Cupcakes: Cream Filling

What You’ll Need for the Cream Filling:
1 stick of butter, softened
1/2 of a 13 ounce jar of marshmallow cream

Now don’t blink or you’ll miss it…This is that easy!

Place butter and marshmallow cream in a bowl and mix together on medium until completely blended.

Set aside. You’ll use this when you’re putting the cupcakes together after they cool. (See below.)

Glorious Chocolate Cream Filled Cupcakes: Chocolate Marshmallow Frosting

What You’ll Need for the Chocolate Marshmallow Frosting:
2 sticks of butter, softened
1/2 cup of a 13 ounce jar of marshmallow cream
1/2 cup of cocoa
1 cup of powdered sugar
1/2 cup of heavy cream

Again this is so simple….

In another bowl cream together butter and marshmallow cream until smooth.

Next add cocoa and beat until incorporated.

Next add powdered sugar and repeat the step for the cocoa. Don’t worry if it looks a little crumbly at this point. The heavy cream will sort it out.

And last add the heavy cream and beat until smooth.

Set aside. Frosting will be used when the cupcakes are put together.

To Put Together the Cupcakes:

First cut out a round cork out of the top of the cupcake:

Glorious Chocolate Cream Filled Cupcakes: Cork Removed

Next use a spoon to dig out about 1/2 an inch to make the hole slightly bigger:

Glorious Chocolate Cream Filled Cupcakes: Hollowed

Fill the hole with the cream filling:

Glorious Chocolate Cream Filled Cupcakes: Filled

Place the cork you cut out back on top of the filling:

Glorious Chocolate Cream Filled Cupcakes: Corked

Frost the cupcake:

Glorious Chocolate Cream Filled Cupcakes: Frosted

And voila…Glorious Chocolate Cream Filled Cupcakes! Eat and enjoy!

Notes: If you wanted to flavor the Cream Filling you could. You could add 1/4 of a cup of cocoa to make a chocolate version, or how about 1 teaspoon of mint extract for a chocolate/mint combo. You could also use regular buttercream icing in place of the Chocolate Marshmallow Frosting.

Vanilla Cupcake with Vanilla Buttercream Icing

Vanilla Cupcakes with Buttercream Icing

Cupcakes? What’s better to take to a party that you know will be attended by a lot of children? So that’s just what we made for our Halloween block (road) party! This cupcake is simple, straight forward and delicious. Of course you can eat these cupcakes anytime and their decor could be shifted to fit any season. What’s not to like about that?

And no you didn’t read that title wrong…I said buttercream! If you’ve been around Dianne’s Dishes for a while you’ll know that usually I am NOT a fan of icing made with butter at all, but I played around with it until I found something I actually liked!

So grab your cupcake pans and grab some butter…You’ll be glad you did!

Vanilla Cupcakes with Buttercream Icing

What You’ll Need for the Cupcakes:
3 cups of unbleached all purpose flour
1 cup of organic cane sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
1/3 cup of safflower oil
3 eggs
1 cup of buttermilk
2 tablespoons of vanilla

Preheat oven to 350 F.

Line 2 cupcake pans with cupcake liners and set aside.

In a large bowl stir together dry ingredients until well mixed. Add remaining ingredients and stir until batter is smooth. Add to cupcake pan that has been lined and fill each cup 3/4ths of the way full.

Bake for 18-22 minutes or until cupcakes stick done. Cool to room temperature, frost (see below) and add sprinkles (or not).

Notes: If you want to make lemon cupcakes you could add lemon extract instead of vanilla. Peppermint? Add in mint extract, etc…You get the idea! 😉

Vanilla Cupcakes with Buttercream Icing

What You’ll Need for the Buttercream Icing:
2 sticks of butter, very soft
1 – 16 ounce package of powdered sugar
2 tablespoons of vanilla
1/4 cup of cold water
Food coloring (optional)

Add butter to the bowl of your mixer and beat until smooth. Add remaining ingredients and beat on low until completely smooth. If you want to color your icing add food coloring now. Use immediately to frost cupcakes or cake.

Notes: As I’ve mentioned before I rarely sift anything and that includes powdered sugar. Now if I were making an Angel Food Cake, I’d definitely sift, but for icing it’s not necessary unless you just get a kick out of sifting. 🙂

Easter Bunny Cupcakes

Bunny Cupcake

Every year for Easter I make a bunny cake. This tradition has become even more fun now that Alexis is here and can help out. This year I decided to make bunny cupcakes after seeing the idea on the Betty Crocker website instead of a big cake. I however made cupcakes from scratch and also my own icing and tweaked their idea more than a little. The resulting creation turned out to be adorable and delicious! What more can you ask for?

Bunny Cupcakes

What You’ll Need For The Cake:
1/2 cup safflower oil
1 cup of plain yogurt or sour cream
1 1/2 cups organic cane sugar
2 teaspoons vanilla
2 eggs
3/4 cup buttermilk
1 teaspoon baking soda
2 heaping teaspoons of baking powder
1 teaspoon salt
2 cups all-purpose flour

Preheat oven to 350 F.

Measure oil in to a large bowl. Dump the yogurt/sour cream, sugar, vanilla, eggs and buttermilk in to the bowl and mix well. Stir in baking soda, baking powder and salt and mix well. Add the flour and stir until just incorporated. Pour batter into a muffin pan that has been lined with cupcake liners. Bake for 10-15 minutes until cupcakes stick done.

Makes 20-24 cupcakes depending on how big you like your cupcakes

What You’ll Need For The Icing:
(This is my variation of Wilton’s classic decorating icing.)
2 cup solid vegetable shortening (Buy a variety that is trans-fat free such as Spectrum.)
2 teaspoons of vanilla extract
2 teaspoons of pure almond extract
8 cups confectioners’ sugar
2-4 tablespoons water (Optional)
Food coloring for tinting (Optional)

Cream together shortening, vanilla and almond. Slowly add sugar and beat until smooth. If needed add water to smooth out the icing. To tint icing add food coloring one drop at a time and mix thoroughly until desired color is reached. For this recipe remove some white icing before you tint the remaining batch so you will have it for your bunny faces.

What You’ll Need For Decorations:
Chocolate chips
Licorice
Candy dots
Chocolate jimmies
Colored jimmies
Marshmallows
Sugar sprinkles
Etc.

Bunny Cupcake

After the cupcakes have cooled coat each cake with a base coat of icing in the color of your choice. Alexis wanted to do purple, and it was purple when we tinted it, but it turned blue as the icing set. After you have each cupcake covered then using a large decorating tip pipe a white area of icing to be the bunnies face. Take large marshmallows and cut into three circles with a pair of scissors. Cut each circle into half and then press into the colored sugar of your choice and affix into the white icing at the top to make ears. Use two chocolate chips for eyes, a candy dot for a nose, jimmies or licorice for whiskers and colored jimmies for the mouth. Voila! Easter bunny cupcakes!