Tuesday, July 23, 2013
Look at these babies. You can't tell from the photo, but these gems are hiding a creamy, delicious filled center. They are easy to make and their deliciousness will put a smile on anyone's face. Promise. Just try it. Let's get started.
Make a box Devil's Food cake mix using the package directions. (I know, hard huh!) I like Betty Crocker brand the best. Scoop the batter in a small, paper -filled muffin tin and bake 9 minutes at 350.
Let cupcakes cool slightly in pan before transferring to wire rack to cool completely.
Make cream filling and place in large decorating bag. Using the #9 or # 10 decorating tip, poke each cupcake with the tip and squeeze the bag gently to fill with cream.
These cupcakes are loaded with the delicious cream filling. They don't look pretty, but it doesn't matter. We'll finish them off by decorating the top with delicious chocolate buttercream frosting.
Delicious. Chocolatey. Creamy.
Using a very large star tip, decorate the top of your cream-filled cupcakes. Either start in the center and squeeze the frosting up until you have a "kiss" shape or...
Start in the center and go around the top of the cupcake in a swirl pattern. The joy is that there is no "wrong" way to decorate these beauties.
If you are so inclined, add a flourish to the top like sprinkles, coconut, chopped nuts or mini chocolate chips. The recipe makes about 60+ cupcakes and they are the perfect bite-sized portion.
Mini Filled Chocolate Cupcakes With Cream Filling
1. Prepare a boxed Devil's Food cake mix by using package directions.
2. Paper and fill mini muffin tin. Fill 3/4 way full and bake for 9 minutes at 350 degrees.
3. Cream Filling
1/4 cup butter
1/4 cup shortening
Cream together and add:
2 cups powdered sugar
1 pinch salt
3 Tbs milk
1 tsp vanilla
Mix until completely combined. Spoon into frosting bag with #9 or #10 tip. Poke tip into cupcake and squeeze bag gently. (I squeeze the bag until I see the top of the cupcake "move" a little) The goal is to get just the right amount of filling. Not too much, not too little. Therefore, you may need to "sample" a few to make sure you are piping in the right amount (your welcome).
4. Chocolate Buttercream Frosting
Next, prepare the buttercream frosting. I double this because I want to be absolutely sure I have enough for the cupcakes and for graham crackers after :). This recipe is a single recipe.
1 stick softened butter
4 cups powdered sugar
1/4 cup milk
1 tsp vanilla
1/3 cup Dutch Processed cocoa. (Hershey's does the trick as well)
Mix together until completely combined.
Spoon into frosting bag with star tip. Decorate cupcakes to your heart's content. If you garnish cupcakes with coconut or sprinkles, do so immediately after frosting each cupcake for best results.
Store in airtight container. May be frozen decorated for up to one week.