CHOCOLATE CUPCAKES WITH CREAM FILLING
Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make, but are well worth it. (Don't skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake's top. But these are decidedly not the original. Whatever you do, make sure they're stored in something airtight. They will dry out quickly.
Provided by Jennifer Steinhauer
Categories dessert
Time 1h
Yield 1 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 28 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 86 milligrams, Sugar 32 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Clell Miller
[email protected]These cupcakes were so easy to make and they turned out so delicious. I will definitely be making them again.
Brittany Spady
[email protected]I made these cupcakes for my family and they loved them. They said they were the best cupcakes they had ever had.
Qaisar Rana
[email protected]These cupcakes were so moist and fluffy. The cream filling was the perfect touch.
Michelle Barahona
[email protected]I made these cupcakes for my friends and they couldn't stop raving about them. They said they were the best cupcakes they had ever eaten.
Valobasar Pagol
[email protected]These cupcakes were the perfect treat for my sweet tooth. They were so rich and chocolatey.
Mukhtar Ahmed
[email protected]I'm not a baker, but these cupcakes were so easy to make. They turned out perfect and they were so delicious.
Ximena Garcia
[email protected]These cupcakes were so easy to make and they were so delicious. I will definitely be making them again.
Andile Ntoi
[email protected]I made these cupcakes for a special occasion and they were a huge success. Everyone loved them!
Azat Azat
[email protected]These cupcakes were perfect! I used a chocolate buttercream frosting and they were heavenly.
Jesufemi Olatoye
[email protected]These cupcakes were a bit dry, but the cream filling helped to make up for it. I would recommend adding a little bit of milk to the batter next time.
Zarar Khan
[email protected]I made these cupcakes gluten-free and they turned out great! I used a gluten-free flour blend and they were just as good as the regular version.
Reggie Taylor
[email protected]These cupcakes were a bit too sweet for my taste, but they were still very good. I would recommend using a less sweet frosting next time.
faithhope32 Spery
[email protected]I'm not a big fan of chocolate cupcakes, but these were really good. The cream filling was the perfect balance to the chocolate.
hector mosolodi
[email protected]These cupcakes were so easy to make and they turned out perfect. I used a chocolate ganache filling and it was divine.
Hajihasnain Hajihasnain
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge hit! The kids loved them and the adults couldn't get enough of them either.
Faith Bint
[email protected]These cupcakes were amazing! The chocolate was rich and flavorful, and the cream filling was light and fluffy. I will definitely be making these again.