Surprise Cream Filled Cupcakes Recipes

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HEAVENLY CREME FILLED CUPCAKES



Heavenly Creme Filled Cupcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 18 cupcakes

Number Of Ingredients 21

Baking spray
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 whole eggs
2 sticks butter
4 tablespoons (heaping) cocoa powder
1 cup boiling water
1 cup heavy cream
6 tablespoons corn syrup
8 ounces bittersweet chocolate
2 teaspoons vanilla extract
1 stick butter
1/2 cup shortening, such as Crisco
4 cups powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoons vanilla extract

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
  • To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
  • In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
  • In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
  • Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
  • Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
  • For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
  • For the creme filling: Whip together the butter and shortening until light and fluffy.
  • Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
  • When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
  • Let them set before serving.

HEAVENLY SURPRISE CUPCAKES



Heavenly Surprise Cupcakes image

The recipe for these filled and frosted cupcakes was handed down by my mother-in-law, who taught this fledgling cook what to do in the kitchen. She's no longer with us, but baking these treats reminds me of our good times together. -Judie Heiderscheit, Holy Cross, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 17

2 large eggs
1-1/4 cups sugar
1 cup buttermilk
2/3 cup canola oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
FROSTING:
2/3 cup butter-flavored shortening
2/3 cup butter, softened
1 cup sugar
1 can (5 ounces) evaporated milk
1 tablespoon water
1/2 teaspoon vanilla extract
2 cups confectioners' sugar

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.

Nutrition Facts : Calories 415 calories, Fat 24g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 296mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.

DREAMY CREAM-FILLED CUPCAKES



Dreamy Cream-Filled Cupcakes image

A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 containers Betty Crocker™ Whipped fluffy white frosting
1/2 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
  • Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 22 g, TransFat 1 1/2 g

CHOCOLATE SURPRISE CUPCAKES



Chocolate Surprise Cupcakes image

Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.

Provided by Kelly Smith

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 14

3 cups all-purpose flour
2 cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
⅔ cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
½ cup white sugar
¼ teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
  • To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 12 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 258.6 mg, Sugar 24.8 g

CREAM FILLED CUPCAKES



Cream Filled Cupcakes image

Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.

Provided by Grace W.

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 50m

Yield 36

Number Of Ingredients 16

3 cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
¼ cup butter
¼ cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
  • In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
  • Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.9 g, Cholesterol 14.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 151.4 mg, Sugar 18.4 g

RAINBOW SURPRISE CUPCAKES



Rainbow Surprise Cupcakes image

Colorful sprinkles inside the cupcakes will make your next party delicious and fun!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup assorted Betty Crocker™ candy sprinkles
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Using melon baller or small spoon, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
  • Frost cupcakes with frosting. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 3 g, TransFat 1 g

CREAM-FILLED CHOCOLATE CUPCAKES



Cream-Filled Chocolate Cupcakes image

These cupcakes will bring back fond memories of sweets Mom used to make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h45m

Yield Makes 12

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
3/4 cup unsweetened cocoa powder, plus more for muffin tins
2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
1 1/2 cups marshmallow creme (7.5-ounce jar)
1/2 cup (1 stick) unsalted butter, room temperature

Steps:

  • Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
  • Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
  • Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
  • Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
  • Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

SURPRISE! CREAM-FILLED CUPCAKES



Surprise! Cream-Filled Cupcakes image

Nothing better than biting into a moist chocolate cupcake and being surprised by a sweet creamy filling! Unless you're my husband, who doesn't like frosting. . . This is an adaptation of my MIL's recipe for Ho Ho Cupcakes. It is mostly from scratch, but can be simplified by substituting a can of your favorite prepared frosting for the tops of the cupcakes. These are a huge hit at my childrens' birthday parties, with the adults as well as the kids!

Provided by KrisGoodNews

Categories     Dessert

Time 1h20m

Yield 24 cupcakes, 12 serving(s)

Number Of Ingredients 17

1 (18 1/4 ounce) box of pilsbury moist supreme devil's food cake mix
1 1/4 cups cooled coffee or 1 1/4 cups use water, if preferred
1/2 cup vegetable oil
3 eggs
1/2 cup milk
2 tablespoons flour
1/2 cup vegetable shortening
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup powdered sugar
1/2 cup margarine
1/2 cup vegetable shortening
2 tablespoons water
3/4 teaspoon wilton vanilla flavoring
1/4 teaspoon wilton butter flavoring
1 tablespoon wilton meringue powder
3 cups powdered sugar

Steps:

  • Prepare cake mix according to the package directions, substituting coffee for the water called for on the box, if desired. A slightly richer chocolate flavor will result, but no detectable coffee flavor. Beat with mixer on low until all flour is moistened, then beat for 2 minute on medium speed, as directed on the box. Really, any kind of cake mix you desire can be used, just follow the box's directions.
  • Divide into 24 paper muffin liners that have been sprayed with non-stick spray for easy removal from cakes. Bake at 325 degrees (25 less than the box calls for) for 18 to 22 minutes, or until toothpick comes out clean. The lower temperature helps the cakes to remain moist and even topped--a trick I learned from my Wilton class instructor! Remove cakes to a rack to cool.
  • In a small saucepan, whisk flour into milk until there are no lumps. Heat milk and flour on Medium Low heat, stirring constantly until mixture thickens to a gravy consistency. Remove from hot pan into a cool bowl and cover with saran. Allow to cool to room temperature. A cool water bath or refrigeration will speed up this process.
  • In a mixing bowl, cream shortening and granulated sugar about 5 minutes. Add cooled milk-flour gravy and beat until fluffy and granulated sugar is dissolved completely, about another 5 minutes. Be sure to scrape your bowl and beater so that the grains of sugar at the top will be beaten in and dissolved. If in doubt, whip more. Now add vanilla and powdered sugar and whip well.
  • Once cakes are fully cooled, place filling in a frosting bag with a star tip (I use size 18 or so) and press the tip down into the middle of each cake, about ¾ of an inch deep. Give a good squeeze to the bag, enough to cause the top of the cupcake to rise, but not enough to cause it to crack. If it does crack, don't worry. The buttercream will cover it! Lift out the tip and repeat with each cake. Freshly baked and cooled cupcakes, or cupcakes stored in an airtight container until you are ready to frost them, are less likely to crack.
  • Make the buttercream frosting for the cupcake tops by creaming margarine, shortening, flavorings and water until fluffy. Add powdered sugar and meringue powder and beat until combined. Avoid over-beating to retain a smoother frosting.
  • Frost tops of cupcakes with buttercream and enjoy! Store them in a sealed container in the refrigerator or freezer if you plan on keeping them around for a while. Store any leftover frosting and filling in airtight containers in the refrigerator or freezer as well. Both will keep great for months in the freezer, if they can last that long! Blessings!

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Instructions. Start by pre-heating your oven to 350 degrees. Then add liners to your cupcake tin. In a bowl add your flour, baking soda, and salt, and set aside. In a stand mixer add in your softened butter and sugar and beat until light and fluffy (around 2 minutes).
From bakemesomesugar.com


CHEESECAKE FILLED CUPCAKES - PERSNICKETY PLATES
Instructions. Preheat your oven to 350 degrees and line two cupcake pans with liners. Set aside. Prepare your cake mix per the instructions on the box. In another medium bowl, add the cream cheese, sugar, egg, salt, and mini chocolate chips and blend on …
From persnicketyplates.com


HOW TO MAKE FILLED CUPCAKES - KING ARTHUR BAKING
Once the cupcakes are baked and fully cooled, insert the corer or the open end of the pastry tip into the middle of the cupcake, pressing it about three-fourths of the way through the cupcake. Twist the corer a few times and then remove it. Sometimes the center will pop out when you remove the corer or your knife.
From kingarthurbaking.com


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