More Great Recipes: Cupcakes

Kalea B’s Chocolate Cupcakes with Penuche Filling, modified from The Big Book of Cupcakes

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Serves 24 cupcakes | Prep Time 50 minutes | Cook Time 45 minutes

Why I Love This Recipe

I found this recipe while looking through my sister’s cookbook that she got for her birthday. I’ve never tried this before, but it looks delicious and I can't wait to try it. CHEMISTRY INFORMATION: The ingredients that are pure substances are baking soda (NaHCO3), salt (NaCl), sugar (C12H22O11), water (H20). The ingredients that are homogeneous mixtures are the flour, baking powder, baking cocoa, shortening, butter, milk, powdered sugar, baking chocolate and vanilla. The ingredients that are heterogeneous mixtures are eggs and brown sugar. The cupcake batter and frosting are a homogeneous mixtures when they’re fully mixed. The cupcakes are heterogenous mixtures when they are completely finished. The cupcake mix being poured into holders is a physical change, and the puffing of the cupcake indicates a chemical change has occurred. Another chemical change is when the edges of the cupcake is burned, and another physical change is when the flour was measured then poured into the bowl, because it changed its shape. NUTRITIONAL INFORMATION PER CUPCAKE: 390 calories, 15 g total fat, 240 mg sodium, 40 mg cholesterol, 60 g total carbohydrates, 2 g protein

Submitted by: "Kalea B."

Ingredients You'll Need

(450 mL) 2 cups all-purpose flour
(6 mL) 1 1/4 teaspoons baking soda
(5 mL) 1 teaspoon salt
(1 mL) 1/4 teaspoon baking powder
(250 mL) 1 cup hot water
(158 mL) 2/3 cup unsweetened baking cocoa
(177 mL) 3/4 cup shortening
(343 mL) 1 1/2 cups sugar
(2) 2 eggs
(1 mL) 1 teaspoon vanilla

(225 mL) 1 cup butter or margarine
(450 mL) 2 cups packed brown sugar
(125 mL) 1/2 cup milk
(1 liter) 4 cups powdered sugar
(30 grams) 1 oz grated semisweet baking chocolate, if desired



Heat oven to 180 C (350 F). Place paper baking cup in each of 24 regular-sized muffin cups.

In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.

In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 59 mL (1/4 cup) at a time, beating well after each addition and scraping bowl occasionally.

Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

On low speed alternately add flour mixture, about 1/3 of mixture at a time, and add cocoa mixture, about 1/2 at a time, beating just until blended.

Divide evenly among muffin cups, filling each about 2/3 full

Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool pans 5 minutes.


In 2-liter (2-quart) saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat; pour mixture into medium bowl. Refrigerate until lukewarm, about 30 minutes.

Beat powdered sugar into cooled brown sugar mixture with electric mixer on low speed until smooth. If frosting becomes too stiff, add in additional milk, 5 mL (1 teaspoon) at a time.

Using separate knife, cut each cupcake in half horizontally, being careful not to break either half. Place 15 mL (1 heaping tablespoon) filling on each cupcake base. Replace rounded cupcake tops. Pipe or spoon frosting onto cupcake tops. Garnish with grated chocolate.

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