Wednesday, May 20, 2009

Chocolate Cream Filled Cupcakes

These are the cupcakes that I brought with me to retreat this time. I've seen the recipe all over the internet and in a magazine and kept thinking how fun this would be. In addition to the classic "swirl" on top I also did my best at putting some words - laugh, fun, LOL, haha - on top. And I left cupcakes at home for Keith that said "love" and "babe" on them.

The only real problem I had with these is that it's a little hard to tell how much cream filling is really going into the cupcake. The girls at retreat all said I should add more filling and when I told them that I ended up throwing some away I almost feared there would be a mutiny! :)

Chocolate Cream Filled Cupcakes

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 t baking soda
1/2 t salt
1 1/2 cups buttermilk
1 t vanilla
1/2 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs

Preheat oven to 350 and line muffin cups with paper liners (I got 21 cupcakes from this recipe).

Combine flour, cocoa, baking soda and salt in a medium bowl and whisk to blend. Combine the buttermilk and vanilla in a measuring cup. Beat the butter and sugar in a medium bowl on medium high until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour mixture and buttermilk mixture, starting and ending with the flour mixture.

Divide the batter into the prepared muffin cups. Bake for 18-20 minutes, until a toothpick inserted in center comes out clean. Transfer to a wire rack and cool for 10 minutes, then remove from pan and cool completely.

Filling and Swirl Ingredients

4 T unsalted butter, softened
1 1/2 cups powdered sugar
2 - 3 T milk

Beat butter in a medium bowl until light and fluffy; gradually add powdered sugar. Add 2 T of milk and beat 5 minutes until mostly white and fluffy, adding additional milk if mixture is too thick. Spoon frosting into a pastry bag fitted with a medium plain round tip. Insert tip of pastry bag into the top of cupcakes, about 1/2 inch deep, and squeeze.

Chocolate Glaze Ingredients

1/2 cup heavy cream
1 T light corn syrup
1 cup semisweet chocolate chips

Heat the cream and corn syrup in a small saucepan over medium heat until it just comes to a boil. Remove from heat and stir in chocolate chips. Cover and let stand 5 minutes, then whisk until smooth.

Dip the tops of the filled cupcakes into the chocolate glaze. Place on a cooling rack to set for 10 minutes.

Change the piping tip for the vanilla frosting to a smaller round tip to pipe decorative swirls or words on top of the glazed cupcakes.

I dare you to just eat one!


Le Bleu Bonnet Boutique said...

Oh my gosh I am soooo bummed!!! I totally meant to eat another cupcake before we left retreat. You just reminded me that I didn't. These cupcakes are litterly the best cupcakes ever. They rank right up there with Mom Sherry's Strawberry Cake. Both are totally awesome. Elizabeth, if you have any left still can we meet at like Starbucks or something. LOL!! I know thats a "BIG" IF!! If not, can you please make some more and then we meet at Starbucks!!! I take that dare!!I really do want a second cupcake. Come on, throw the girl a bone or a cupcake rather!!!

Shell said...

OMG!!!! Those look sooooooo good! I can taste them now.

Lovin Hello Kitty said...

I have to attest to these they were AWESOME! and yes you can't eat just one E's cupcakes! Yum Yum

Pamela said...

Love 'em!! They are so fun and cute. Great job.

LeAnn said...

I need to make these with my kids. They would absolutely love them.