Cream Filled Cupcakes. Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Find Out How To Make Tasty Cupcakes. The cream filling was great so I wound up using a double batch of filling for one batch of cupcakes.
For filling, in a small bowl, combine water and salt until salt is dissolved. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; beat in the salt mixture. Cut a small hole in the corner of a pastry bag; insert round pastry tip. You can cook Cream Filled Cupcakes using 23 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Cream Filled Cupcakes
- It's of cupcakes.
- You need 1 1/3 cup of all-purpose flour, sifted.
- It's 1 of sifted 1/2 teaspoon baking soda.
- You need 1 pinch of of salt.
- You need 1/4 cup of unsweetened cocoa powder, sifted.
- Prepare 6 tbsp of (3/4 stick/3 oz./84g) unsalted butter, at room temperature.
- You need 1 cup of plus 2 tablespoons granulated sugar.
- You need 2 large of eggs.
- You need 1 tsp of vanilla extract.
- You need 1 cup of buttermilk.
- It's of filling.
- It's 1/2 cup of heavy whipping cream.
- Prepare 2 tbsp of confectioners' sugar.
- You need 1/2 tsp of vanilla extract.
- You need of frosting.
- You need 4 oz of semi-sweet chocolate, chopped.
- Prepare 1/4 cup of water.
- You need 3 tbsp of granulated sugar.
- Prepare 1 tbsp of cold unsalted butter.
- It's of icing.
- It's 1 tbsp of egg white, at room temperature.
- Prepare 1 pinch of of cream of tartar.
- It's 1/2 cup of plus 2 to 3 tablespoons confectioners' sugar.
Fill the bag with cream filling. To make the cake batter, combine the flour, granulated sugar and salt. These Cream Filled Cupcakes are super easy to make and are sure to be a hit! Cake mix chocolate cupcakes are filled with luscious vanilla cream then topped with chocolate glaze frosting and sprinkles.
Cream Filled Cupcakes instructions
- Instructions: TO MAKE THE CUPCAKES Preheat oven to 350°F F/180 degrees C. Line a 12-cup muffin tin with cupcake liners. In a medium mixing bowl, resift the flour with the baking soda salt, and cocoa powder and set aside..
- In a large mixing bowl, cream the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Then, with a wooden spoon, beat in half the buttermilk and half the flour and cocoa mixture, stirring well to combine. Add the remaining flour and cocoa mixture, stirring well to combine. Add the remaining buttermilk, and remaining flour mixture and beat until thoroughly mixed. Evenly divide the batter among the muffin tins (about 1/4 cup of batter per tin) and bake for 25 to 30 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the middle of a cupcake comes out clean. Cool the cupcake tin on a cake rack. When completely cool, remove the cupcakes from their paper liners. touch and a toothpick inserted in the middle of a cupcake comes out clean Cool the cupcake tin on a cake rack. When completely cool, remove the cupcakes from their paper liners..
- TO MAKE THE FILLING In a chilled bowl, whip the heavy cream with the sugar and vanilla until the mixture is stiff. With a small paring knife, cut out a small cone shape from the bottom of each cupcake and reserve them for later. With a knife or smal spoon, remove about a teaspoon full of cake from inside each cupcake to create a hollow..
- Fill a pastry bag fitted with a 1/4 -inch round tip with the whipped cream, and pipe it into the hollow (if you don't have a pastry bag, then just spoon the cream inside the cakes as best as you can). Plug up the bottoms of the filled cupcakes with the reserved cake cones and set the cupcakes, bottom side down, on a baking sheet and refrigerate..
- TO FROST THE CUPCAKES In a small saucepan, combine the chocolate, water, and sugar and bring to a boil. When the ingredients are at a boil, lower the heat and simmer very gently, stirring on occasion, for 5 minutes exactly. Transfer the icing bowl which in the butter, and cool until the icing has set up a bit. Remove the cupcakes from the fridge, then pour the icing on each cupcake. With a rubber spatula, spread the icing out to the edges and refrigerate until ready to eat..
- TO MAKE THE ICING In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing. Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature..
- Note: The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks..
This semi-homemade dessert recipe is just one of many treats from The Domestic Rebel's new cookbook, Out of the Box Treats. Hostess cupcakes were amazing when I was young. It was a special lunch box treat. However, as I grew up, the taste is still good but simply not as tasty as homemade cupcakes. Now I get the cupcakes I love with the fresh taste of homemade cupcakes.
