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.

CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
• Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
• Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!
• Preheat the oven to 350 degrees F.
• Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.
• Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.

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.

COCONUT-FUDGE-FILLED CUPCAKES

Steps:

• Preheat oven to 350*F.
• Butter and flour 12 muffin cups, or line with paper liners; set aside.
• MAKE THE FUDGE FILLING: Combine the chocolate chips, cream, corn syrup, and sugar in a small, heavy saucepan; cook over low heat, stirring often, until the chocolate melts and the mixture is smooth.
• Remove pan from heat; set aside.
• MAKE THE BATTER: Whisk together the flour, baking powder, and salt in a small bowl; set aside.
• Add the vanilla and almond extracts to the milk; set aside.
• In a medium bowl, using an electric mixer on high speed, cream the butter until it is light and fluffy.
• Gradually add the sugar, beating after each addition, until light and fluffy again.
• Reduce mixer speed to medium; add the egg and egg yolk, blending until smooth.
• (The mixture may look curdled--that's okay.) Reduce mixer speed to low; alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating only until combined.
• Gently fold in the coconut.
• Spoon about 2/3 of the batter into the prepared muffin cups; using the bottom of a large spoon, make a depression in the center of each cup.
• Spoon the filling into each depression, avoiding the sides of the tins and pressing in slightly.
• Cover with the remaining batter, carefully spreading to cover the filling.
• Bake about 25 minutes, until springy and golden.
• Cool 10 minutes in the tins; carefully remove cakes to wire racks and cool completely.
• Serve plain, dusted with powdered sugar, or frost with your favorite frosting.
• (A coffee flavored frosting is great!).

CHOCOLATE FUDGE CUPCAKES

Steps:

• Heat oven to 325°F.
• Grease 12-cup muffin pan or line with baking cups.
• Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
• Add butter and 6 oz chocolate.
• Let stand until melted; stir until smooth.
• Cool to room temperature.
• Whisk in sugar and egg yolks.
• Stir in flour and baking powder.
• In large bowl, beat egg whites at medium speed until frothy.
• Add cream of tartar.
• Beat at medium-high speed until soft peaks form.
• Fold one-fourth of the whites into chocolate mixture.
• Gently fold in remaining whites until mixed.
• Spoon batter into muffin cups, filling two-thirds full.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Remove from pan; cool completely.
• To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
• Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
• Pour into mini loaf pan; cool until firm.
• Unmold chocolate; remove plastic wrap.
• Using vegetable peeler, make curls.
• In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
• Heat over low heat until melted and smooth, stirring frequently.
• Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
• Garnish with chocolate curls.

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.