Posts Tagged ‘dessert’

01/25/10
Amy
tags:  

(Cooking) Chocolate Cream-Filled Cupcakes


I have tried a lot of chocolate cupcakes in my day, but this one hands-down, takes the cake. They are amazing. The assembly for any filled treat requires a bit of time and patience, but trust me when I say this recipe is worth it.

Chocolate Cream-Filled Cupcakes

jan20Cupcakes
1 c flour
1/2 t baking soda
1/4 t salt
1/3 c cocoa powder
3/4 c sugar
1/2 c sour cream
1/2 c oil
1/2 c boiling water
2 eggs
1 t vanilla extract

Filling
3 T water
3/4 t unflavored gelatin
4 T butter, softened
1 t vanilla extract
1/8 t salt
1 1/4 c marshmallow cream

Glaze
1/2 c semisweet chocolate chips
3 T butter

1. Mix flour, baking soda, and salt.

2. Whisk (boiling) water, cocoa, and chocolate chips in a separate bowl until smooth and the chocolate chips are melted. Add sugar, sour cream, oil, eggs and vanilla to chocolate mixture and blend.

3. Fold the flour mixture into the chocolate and egg mixture. Stir until moistened.

4. Pour batter into 12 greased muffin cups. Bake at 325 degrees for about 20 minutes or until toothpick comes out clean. Let cool slightly and then remove from muffin cups. Cool completely.

5. Filling: Mix water and gelatin and let it stand for 5 minutes. Microwave for about 30 seconds or until the gelatin dissolves. Add butter, vanilla and salt. Cool for about 5 minutes before mixing in the marshmallow cream. Blend until smooth. Refrigerate for 30 minutes or until set. Set aside 1/3 c. Put the rest of the filling into a pastry bag (or us a ziploc bag with a corner clipped off).

6. Once the cupcakes have cooled, cut a cone shape out of the top of the cupcake, about 2 inches deep. Remove cone and cut off the tip (to create space for the filling). Fill the cupcake with about one tablespoon of the filling and then replace the circular top.

7. Glaze: Melt chocolate and butter in a bowl (30-60 seconds) and stir until smooth. Let the glaze cool (10-15 minutes) and then top each cupcake with about one tablespoon of the glaze. Let sit for 15 minutes and then use the remaining filling to pipe decorative curlicues across the top of the cupcakes.