Chocolate cream filled Cupcakes

Name: Chocolate cream filled Cupcakes
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 24-36
Cuisine: American
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)

By Mary Gonzalez
@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 :)

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

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)
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How to Make Chocolate cream filled Cupcakes

Step-by-Step

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