Cream Filled Cupcakes
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Why I Love This Recipe
As the daughter of a baker I was rarely allowed to eat commercially prepared treats. I had to eat my favorite cream-filled cupcakes at my friends' homes. Unfortunately, I didn't appreciate my father's baking skills until after he was gone. I like to think that this recipe was inspired by him.
Makes 24 to 30 cupcakes
I have also used mini-muffin pans to make a smaller ( and much more adorable) version.
Ingredients You'll Need
4 tablespoons flour
1 cup milk
1 cup unsalted butter, softened
1 cup sugar
1 t. vanilla
2/3 cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons baking soda
1 teaspoons salt
2 teaspoons vanilla
3 cups flour
2 cups sugar
½ cup cocoa
CHOCOLATE GLAZE INGREDIENTS:
1 cup chocolate chips
1/2 cup heavy cream
Preheat oven to 350 degrees F.
Line (2) 12 cup cupcake pans with cupcake liners.
In large bowl, combine all of the cupcake ingredients and mix until well-blended. Fill each cupcake liner ¾ full and bake for 18 to 20 minutes or until cupcakes spring back to touch. Remove cupcakes from pans and allow to cool on wire racks.
In small pan, whisk 3 tablespoons flour with ¾ cup milk. Heat over medium heat, whisking constantly, until mixture is thick. Remove from heat and allow to cool to room temperature.
Combine ¾ cup butter and ¾ cup sugar in large mixing bowl. Fit mixer with paddle and beat butter and sugar several minutes until fluffy. Add cooled flour/milk mixture and continue to beat until mixture is creamy. Add vanilla and mix until just combined.
Fit a pastry bag with a #5 tip and fill with buttercream filling. Insert tip about 1/2 inch deep into the top of each cupcake and fill cupcake with buttercream. Set aside any unused filling.
In small saucepan, combine chocolate chips and ¼ cup butter. Over low heat, melt chocolate and butter, mixing together until melted and smooth.
Swirl the top of each cupcake into chocolate glaze, coating the top of each cake. Then, using leftover filling, pipe a swirl of buttercream on top of each cupcake.