Diabetic Chocolate Cupcakes With Fudge Frosting Recipes
CHOCOLATE CREAM-FILLED CUPCAKES WITH FUDGE ICING
This cupcake is an old favorite. It reminds me of the filled cupcakes my mom would buy at the store. I created it when I was 15 for the drama club and color guard bake sales. They were an instant hit and always sold out.
Provided by sphinxriddle
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 30
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
- Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
- Spoon batter into the prepared muffin cups, filling each about 1/2 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
- Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
- Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
- Dip the tops of the cupcakes into the fudge icing and set aside to dry.
- While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 49.6 g, Cholesterol 24.8 mg, Fat 15 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 161.1 mg, Sugar 36.7 g
DEATH BY CHOCOLATE CUPCAKES
Use Betty Crocker™ Super Moist™ chocolate fudge cake mix to bake these delicious cupcakes and drizzle with chocolate topping - a dessert treat to all chocolate lovers!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding vanilla. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Meanwhile, place bittersweet chocolate in heatproof bowl. In 1-quart saucepan, heat whipping cream until almost boiling. Pour over chocolate; let stand 5 minutes. Stir until chocolate is melted and ganache is smooth. Cool 30 minutes.
- Cut out small section from top center of each cupcake; reserve cutout pieces. Spoon 1 1/2 teaspoons ganache into each hole; replace removed cake pieces. Cool remaining ganache 1 hour. Beat with electric mixer on medium speed until spreadable. Spread or pipe onto cupcakes. Drizzle with chocolate topping.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg
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