Easy Fudge Filled Cupcakes Recipes

FUDGY FILLED CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper or foil liners.
• Mix cream cheese, sugar, and egg together in a small bowl for the filling. Fold in chocolate chips; set aside.
• Place butter, chocolate chips, and vanilla extract for the cupcakes in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is smooth, about 5 minutes. Remove from the heat and allow to cool slightly.
• Beat eggs in a large bowl with a whisk or an electric mixer until frothy. Beat in sugar gradually until it dissolves. Slowly beat in flour. Fold in the cooled chocolate mixture. Fill the prepared cupcake liners 1/3 full with chocolate batter. Drop a heaping teaspoon of filling onto each cupcake, then cover with a generous spoonful of batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

SUPER EASY PEANUT BUTTER-FILLED VANILLA CUPCAKES... YUMMY!

Steps:

• VANILLA CUPCAKES:
• Follow the directions on the box.
• Let cool in fridge while making the peanut butter filling.
• PEANUT BUTTER FILLING:.
• In a large bowl, combine the peanut butter, the softened butter, and the vanilla.
• Mix on medium (if you don't have a mixer, just go ahead and use a fork, not spoon!) until smooth.
• Slowly beat in the powdered sugar while mixing.
• Using a wooden spoon, scrape in any of the pwodered sugar that remained on side of bowl.
• The mix may not be fully mixed together, so stick your hands in it and knead the mix until very smooth and doughy.
• NOTE: If the mix is still a little too sticky, or isn't doughy enough to roll out, gradually add in a little bit of powdered sugar while kneading with hands.
• FROSTING FOR CUPCAKES:
• No need to tell you how to make the frosting if you did buy the kind in the plastic container! But I will tell you that if you use a wilton metal frosting spatula, it makes your frosting skills look a lot better, and it's more fun!
• HOW TO FILL THE CUPCAKES:.
• Cut the top off of the cupcake and set aside.
• Roll out about one fourth of the peanut butter mix.
• Take the top of the cupcake and place on top of any area on the rolled out peanut butter dough.
• Take a knife, and trace the amount of filling you will need to fit the top of that cupcake.
• Cut it out, and place on top of cut cupcake.
• Then place the cupcake top back on cupcake.
• Frost, if desired.

CHOCOLATE CREAM-FILLED CUPCAKES WITH FUDGE ICING

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.

CHOCOLATE FUDGE FILLING

Steps:

• Place chocolate chips, sugar, and salt in a medium bowl; set aside. Heat evaporated milk in a small saucepan over medium-high heat until it just comes to a simmer. Remove from heat and pour over chocolate mixture; let stand until chocolate melts, about 5 minutes. Add vanilla, whisk until filling is smooth and well combined.
• Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
• Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
• For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.

EASY ONE-BOWL MILK CHOCOLATE FUDGE CUPCAKES

Steps:

• Set oven to 350 degrees.
• Line 12 regular size muffin tin with paper liners.
• In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
• In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.
• Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.
• Mix in the chocolate chips and nuts (if using).
• Divide the batter evenly between the lined muffin tins.
• Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).
• Cool, and frost with favorite chocolate frosting.

HEAVENLY SURPRISE CUPCAKES

Steps:

• In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth., Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting over the tops.