Chocolate cream filled Cupcakes

Mary Gonzalez

By
@margoz

ABOUT THE FROSTING: I am on a quest to find and/or create the best frosting. Some are too sweet, or too thick. I want one that can be simple to make, doesn't require you standing on your head or traveling miles to find the perfect ingredients. This one is like a whipped/mousse version. I stored it 3 days before I needed it and just re-whipped it before I used it. It was a perfect consistency I hope you try it and tell me how it is. Feel free to offer any ideas/suggestions but be nice :)


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Rating:

Comments:

Serves:

24-36

Prep:

1 Hr

Cook:

15 Min

Method:

Bake

Ingredients

CAKE: BAKE AS DIRECTED FOR CUPCAKES ON BOX

1 box
chocolate cake mix
1 tsp
meringue powder
1/2 c
unsweetened cocoa powder
4 large
eggs
1 box
white chocolate instant pudding mix
1/4 c
oil
1 c
cooled fresh brewed coffee

FILLING- CUSTARD

1 box
vanilla instant pudding
1 c
milk
1/2 c
heavy whipping cream
1 tsp
vanilla extract

FROSTING

4 oz
mascarpone cheese (softened)
1 stick
butter (softened)
1/2 c
shortening
1/2 c
unsweetened cocoa powder
3 c
powered sugar
1 Tbsp
pure vanilla extract
2 Tbsp
melted chocolate (baker's chocolate)

Directions Step-By-Step

1
FOR THE CAKE: sift dry ingredients. In a stand mixer with paddle on slow speed blend mix with eggs(one at a time), add coffee, mix for another 2-3 more minutes on medium speed.... prepare your cupcake pans and bake according to package directions. After baking, let cool completely on a wire rack before filling and frosting
2
FOR FILLING: mix all ingredients on low speed until blended. Mixture will be thick. Put in a pastry bag with a large tip. Keep refrigerated until ready to use.

NOTE: I found the cream filling recipe on "cakecentral.com"
3
FROSTING: In stand mixer on medium speed, cream together cheese, butter, shortening until fluffy(about 5 minutes). Add vanilla, continue beating. Reduce speed to low, add 1 cup of SIFTED powdered sugar at a time, beat until blended, continue until all sugar is added, increase speed, beat additional 3-5 minutes. I was able to yield 5 cups.
4
FILLING CUPCAKES: On cool cupcakes, make a hole in the middle. I used an apple corer. Fill the center to the top with the custard.
5
NOTE: If you need to store the frosting (I stored it for 3 days in an airtight container in the refrigerator) before I needed it. The day I used it, I let it sit for a short time, to bring to semi-room temperature. I re-beat the frosting for approximately 2-3 minutes. It was fluffy and mousse like

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American