Chocolate Cream Filled Cupcakes Recipe

Name: Chocolate Cream Filled Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 cup unsweetened cocoa powder; 1 cup boiling water; 2 cups flour; 1 3/4 cups sugar; 1 1/2 tsp. baking soda; 2 tbsp. baking powder; 1 tsp. salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 tsp. vanilla

Servings: persons

Cupcakes
1 cup unsweetened cocoa powder
1 cup boiling water
2 cups flour
1 3/4 cups sugar
1 1/2 tsp. baking soda
2 tbsp. baking powder
1 tsp. salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp. vanilla

1
Oven at 375. Do not open oven door before 20 min. or cupcakes will fall!Prepare 24 cupcakes.
2
In a small bowl, pour boiling water over cocoa. Mix and let cool almost completely.
3
Combine flour, sugar,baking soda,baking powder,and salt. Mix on low until blended. Add
4
Add eggs and cocoa mixture. Blend on low one minute. Scrape bowl and beat 1-2 more minutes. Bake 20 min. Cool completely.Put buttercream in pastry bag and fill each cupcake. make chocolate ganache: 8 ozs.semisweet choc. 1/2 heavy cream. Heat cream until just boiling, remove and pour over and mix until smooth. Spread cupcakes with ganache.

1894

kcal

Calories

145

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cupcakes, 1 cup unsweetened cocoa powder, 1 cup boiling water, 2 cups flour, and more.

Yes, Chocolate Cream Filled Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cream Filled Cupcakes

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