Cream Filled Chocolate Cupcakes Recipe

Name: Cream Filled Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 Cups flour; 1 cup unsweetened cocoa powder; 1 1/2 tsp. baking soda; 1/2 tsp. salt; 1 1/2 cup buttermilk; 1 tsp. vanilla; 1/2 cup butter (1 stick softened); 1 1/2 cups sugar; 3 large eggs; Filling and swirl:; 4 tab. butter; 1 1/2 cups powered sugar; 2 to 3 tab. milk; Glaze:; 1/2 cup heavy cream (whipping cream must be used or it will not thicken); 1 tab. corn syrup; 1 cup semisweet chocolate chips.

Servings: persons

Cake:
2 Cups flour
1 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cup buttermilk
1 tsp. vanilla
1/2 cup butter (1 stick softened)
1 1/2 cups sugar
3 large eggs
Filling and swirl:
4 tab. butter
1 1/2 cups powered sugar
2 to 3 tab. milk
Glaze:
1/2 cup heavy cream (whipping cream must be used or it will not thicken)
1 tab. corn syrup
1 cup semisweet chocolate chips.

1
Heat oven t 350 degrees
2
Line 24 muffin cups with paper liners.
3
Combine the flour, cocoa, baking soda and salt. Whisk to blend. Combine buttermilk and vanilla in a cup. Beat butter and sugar in a medium bowl with electric mixer on med. til light and fluffy. Add eggs one at a time, beating well after each addition Add flour mix alternating with buttermilk mixure. Divide batter into 24 cups. Bake 18 min or until toothpick comes out clean. Filling: Beat butter add sugar add 2 tab. of milk beat 5 min. till fluffy. spoon into a pastry bag with round tip Insert tip into top of cakes 1/2 in. and squeeze(I counted to 3)save a little for the swirl on top
4
Glaze:Heat cream and corn syrup in small pan heat until boil remove from heat add choc. chips Cover and let stand 5 minutes. Dip tops of
5
filled cupcakes into glaze. Put the rest of the filling in a baggie and cut a small corner off and make little swirls across the top of the cupcakes.

2876

kcal

Calories

210

Fat

245

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 18 ingredients. The key ingredients include: Cake:, 2 Cups flour, 1 cup unsweetened cocoa powder, 1 1/2 tsp. baking soda, and more.

Yes, Cream Filled Chocolate 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.

Cream Filled Chocolate Cupcakes

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