Chocolate Filled Cupcakes

Updated: Mar 12


A fresh tribute to the cream filled fudge cupcakes we ate as kids, and I ate a lot of them! Freshly made, a whole new level of yum. Adored by kids and adults. 馃拫

Prep Time: 45 minutes Yield: 12 cupcakes


INGREDIENTS:


Fudge Cupcakes


1 cup unbleached all-purpose flour

1/3 cup natural (not Dutch processed) cocoa powder

1 cup granulated sugar

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda


2 large eggs

1/2 cup whole milk

1/4 cup vegetable oil

1 tsp vanilla extract

1 tsp espresso powder dissolved and stirred into 1/2 cup hot water.


Preheat oven to 325 degrees. Line 12 standard muffin tins with paper liners.


Sift the flour, cocoa powder, salt, baking powder, baking soda, and sugar together in a large bowl.


In a separate medium bowl, whisk together the eggs, milk, oil, vanilla extract, and water with dissolved espresso powder.


Pour the liquid mixture into the dry ingredients, whisking well to combine.


Using a 1/4 cup measuring cup, fill each cupcake cup with the batter, filling them approximately half full.


Bake until cupcakes spring back when touched, approximately 18-20 minutes. Remove from oven and let cool on a wire rack.


While cupcakes are baking, make the ganache topping and whipped cream.


Ganache Topping:


Heat 4 ounces of heavy cream until very hot (I use the microwave). Pour 4 ounces of semi-sweet chocolate chips into the hot milk. Let the mixture stand, unstirred, for a few minutes, then stir carefully until ganache forms. Set aside.


Make the whipped cream filling:


Stabilized Whipped Cream Filling:


ASSEMBLE THE CUPCAKES:


After the cupcakes are completely cooled, use a sharp small paring knife to cut a one inch cone-shaped * circle of cake from the center of each cupcake. Cut off the bottom tip of the cut cake circles, leaving the top of the circle intact to go back on the cupcake. Set aside the cut circles to use in final cupcake assembly.


Fill a pastry bag fitted with a round piping tip, or half-gallon zip lock bag that has been cut at the tip, with the whipped cream. Generously fill the cupcakes with the cream, then press the cut circles back on top of the cream, ensuring a flat cupcake surface.


Pour ganache over cupcakes. Drizzle with melted white chocolate (optional).


*Cone-Shaped circle cut outs: When cutting the circle from the cupcake, place the knife at a 45 degree angle as you cut out the circle, thereby leaving more of the cupcake intact than cutting straight down into the cake.










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