Chocolate Cream Filled Cupcakes. In a large bowl, beat sugar, milk, oil, water, eggs and vanilla until well blended. Combine flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. Cream-Filled Chocolate Cupcakes Cream-Filled Chocolate Cupcakes.
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.
What to Serve with Cream Filled Chocolate Cupcakes.
You can have Chocolate Cream Filled Cupcakes using 15 ingredients and 9 steps. Here is how you cook that.
Ingredients of Chocolate Cream Filled Cupcakes
- You need 1 of FOR CUPCAKES.
- You need 1 box of dark chocolate ( 18.25 ) cake mix with pudding.
- It's 3 of eggs.
- Prepare 1 cup of sour cream.
- It's 3/4 cup of water.
- Prepare 1/2 cup of vegetable oil.
- You need 2 tsp of vanilla.
- You need 1 of FOR FILLING AND FROSTING.
- It's 1/2 cup of butter, softened.
- It's 1/2 cup of vegetable shortening such as Crisco.
- You need 1 cup of confectioners sugar.
- It's 1 cup of marshmallow fluff.
- Prepare 2 tsp of vanilla extract.
- Prepare 1/8 tsp of salt.
- It's 1 of chocolate shavings for garnish.
Dessert is great every night of the week. Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. For the frosting: Heat the cream just until bubbles begin to form on the. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag.
Chocolate Cream Filled Cupcakes step by step
- MAKE CUPCAKES.
- Combine cake mix, eggs, sour cream, oil, water and vanilla.Beat with a electric mixure until smooth about 2 minutes..
- Preheat oven to 350. Line 15 jumbo muffin tins or 23 regular muffin tins with paper liners..
- Divide batter evenly in muffin cups, bake 20 to 25 minutes until they spring back when touched and toothpick comes out clean. Cool on rack 5 minutes and remove from tins and cool completely on rack..
- MAKE FILLING AND FROSTING.
- Combine all fillimg /frosting ingredients in large bowl, beat with electric mixer until light and fluffy..
- ASSEMBLE CUPCAKES.
- With a small sharp knife cut a cone shaped hole in middle of cupcake. Keep top of con you cut to cover cream filling.Spoon or pipe some filling to center, cover with cone top. Frost cupakes with remaing frosting.
- Garnish with chocolate shavings.
Instead of sprinkling with chocolate chips, drizzle with melted chocolate. Place in small food-storage plastic bag; cut off small corner of bag. Nothing better than biting into a moist chocolate cupcake and being surprised by a sweet creamy filling! Unless you're my husband, who doesn't like frosting.. . This is an adaptation of my MIL's recipe for Ho Ho Cupcakes.
