Yankee Doodles Creme Filled Chocolate Cupcakes Recipes

CREAM FILLED CHOCOLATE CUPCAKES

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.

HEAVENLY CREME FILLED CUPCAKES

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.

CHOCOLATE CUPCAKES WITH CREAM FILLING

Steps:

• For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
• In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
• In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
• For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
• For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
• With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.

CREAM-FILLED CHOCOLATE CUPCAKES

Steps:

• In a large bowl, beat sugar, milk, oil, water, eggs and vanilla until well blended. Combine flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill paper-lined muffin cups halfway. Bake at 375° until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove from pans to wire racks to cool completely. , In a small bowl, beat butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry bag; fill with cream filling. Push tip through bottom of paper liner to fill each cupcake. Frost cupcakes.

ELLA'S CREAM-FILLED CHOCOLATE CUPCAKES

Steps:

• Sift together flour, sugar, cocoa, baking soda and salt.
• Stir in water, cooking oil, vinegar and vanilla- Batter will be thin.
• Line muffin tins with paper cups (to yield 3 dozen).
• Fill each half full of batter.
• On the top of each, put one teaspoon of the cream filling (which is next).
• For the cream filling, combine softened cream cheese and egg.
• Stir in sugar, salt and chocolate.
• Bake for 30-35 minutes at 350 degrees.

CHOCOLATE CUPCAKES WITH BAILEY'S CREME FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.
• Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.
• Place chocolate chips into a bowl and mix with 2 tablespoons flour until the chips are coated; fold chocolate chips into the batter.
• Divide batter between the prepared muffin cups, filling each cup about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely.
• While cupcakes are cooling, beat 1 cup butter, Irish cream liqueur, 2 teaspoons vanilla extract, and green food coloring with an electric mixer in a large bowl until mixture is smooth, thick, and evenly colored.
• Reduce mixer speed to low and beat in confectioners' sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners' sugar to make a stiffer frosting.
• Spread frosting on cooled cupcakes.