Chocolate cream filled Cupcakes
By
Mary Gonzalez
@margoz
1
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 :)
Ingredients
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CAKE: BAKE AS DIRECTED FOR CUPCAKES ON BOX
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1 boxchocolate cake mix
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1 tspmeringue powder
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1/2 cunsweetened cocoa powder
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4 largeeggs
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1 boxwhite chocolate instant pudding mix
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1/4 coil
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1 ccooled fresh brewed coffee
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FILLING- CUSTARD
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1 boxvanilla instant pudding
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1 cmilk
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1/2 cheavy whipping cream
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1 tspvanilla extract
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FROSTING
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4 ozmascarpone cheese (softened)
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1 stickbutter (softened)
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1/2 cshortening
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1/2 cunsweetened cocoa powder
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3 cpowered sugar
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1 Tbsppure vanilla extract
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2 Tbspmelted chocolate (baker's chocolate)
How to Make Chocolate cream filled Cupcakes
- 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
- 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" - 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.
- 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.
- 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
