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
- 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
- 1 box
- vanilla instant pudding
- 1 c
- milk
- 1/2 c
- heavy whipping cream
- 1 tsp
- vanilla extract
- 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)
CAKE: BAKE AS DIRECTED FOR CUPCAKES ON BOX
FILLING- CUSTARD
FROSTING
How to Make Chocolate cream filled Cupcakes
- 1FOR 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
- 2FOR 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" - 3FROSTING: 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.
- 4FILLING CUPCAKES: On cool cupcakes, make a hole in the middle. I used an apple corer. Fill the center to the top with the custard.
- 5NOTE: 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
