CREAM FILLED CHOCOLATE CUPCAKES
A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.
Provided by Dr. Brenda
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
- Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
- Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g
CHOCOLATE-FILLED CUPCAKES
Chocolate melted in each of these sweetsis like built-in frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, vanilla extract, and vanilla seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.
- Divide batter among muffin cups, filling each cup about 3/4 full. Insert a piece of chocolate into center of each, pressing about halfway into batter to cover. Bake until pale golden brown, about 24 minutes. Transfer tin to a wire rack; let cool slightly. Dust with confectioners' sugar before serving. Cupcakes can be stored in airtight containers at room temperature up to 3 days.
CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES
Wow! Just wait til you taste these! My hubby loves dark chocolate, so I usually make these with Hershey's Special Dark; I have used Dove dark chocolate. Awesome! You'll have trouble trying to cool these off, as my family circles the kitchen! Enjoy!
Provided by FLUFFSTER
Categories Dessert
Time 1h
Yield 2 1/2 dozen, 30 serving(s)
Number Of Ingredients 15
Steps:
- Prepare chocolate bar filling:.
- Heat oven to 350°F Line muffin cups(2-1/2 inches in diameter)with paper bake cups.
- Stir together flour, sugar, cocoa, baking soda and salt in a large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes.
- Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoons filling into center of each cupcake.
- Bake 20 to 25 minutes, or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.
- Top each cupcake with chocolate bar piece.
- Chocolate Bar Filling:.
- Beat cream cheese, sugar, egg and salt in small bowl untiol smooth and creamy. Stir in chocolate bar pieces.
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HERSHEY'S ORGANIC CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES
From hersheyland.com
Servings 30Total Time 2 hrs 30 minsCategory Ingredient Detail Tags
- Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon Organic Chocolate Bar Filling into center of each cupcake.
- Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Top each cupcake with chocolate bar piece.
CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 30Total Time 2 hrs 30 minsCategory Tags
- Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon Chocolate Bar Filling into center of each cupcake.
- Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Top each cupcake with chocolate bar piece.
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