Chocolate Bar Filled Chocolate Cupcakes Food

CREAM-FILLED CHOCOLATE CUPCAKES

Steps:

• 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. , Fill paper-lined muffin cups halfway. Bake at 375° until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove from pans to wire racks to cool completely. , In a small bowl, beat butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry bag; fill with cream filling. Push tip through bottom of paper liner to fill each cupcake. Frost cupcakes.

MOIST CHOCOLATE CUPCAKES WITH GANACHE FILLING

Steps:

• 1. Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
• p id="instruction-step-2″ class="p2″>2. Combine flour, baking soda and salt in a medium sized bowl. Set aside.
• p id="instruction-step-3″ class="p2″>3. Add butter and sugar to a large mixing bowl and cream together on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see a noticeable change in color and texture.
• p id="instruction-step-4″ class="p2″>4. Add the eggs one at a time, beating until combined.
• p id="instruction-step-5″ class="p2″>5. Combine the cocoa powder, vanilla and water and stir until combined. Add the mixture to the cake batter and mix until well combined.
• p id="instruction-step-6″ class="p2″>6. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix until combined. Add the milk and mix until combined, scraping down the sides as needed. Add the remaining flour mixture and mix until well combined. 7. Fill cupcake liners about 3/4 full and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. 8. Remove cupcakes from the oven and allow to cool. 9. To make the ganache filling, add the chocolate chips and vanilla extract to a medium sized bowl. 10. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. 11. Allow the chocolate and cream and to sit for 3-5 minutes, then whisk together until smooth. Set aside to cool until at least room temperature. You could also refrigerate it until cold. 12. When you're ready to build the cupcakes, make the frosting. Add the butter to a large mixer bowl and beat until smooth and creamy. 13. Add about half of the powdered sugar and mix until smooth and well combined. 14. Add the cocoa powder and mix until well combined and smooth. 15. Add the vanilla extract and 2-3 tablespoons of water or cream and mix until smooth and well combined. 16. Add the remaining powdered sugar and mix until smooth and well combined. 17. Add more water or cream until desired consistency is reached, then add salt. 18. To put the cupcakes together, use a cupcake corer or knife to remove the centers of the cupcakes. 19. Fill the centers of the cupcakes with the ganache filling (about a 1/2 tablespoon of ganache per cupcake), then pipe the frosting onto the cupcakes with the chocolate buttercream. I used Ateco tip 844. I also dusted the tops of the cupcakes with a little cocoa powder, if you'd like to do that. 20. Serve cupcakes at room temperature, but store in the fridge. Cupcakes are best eaten within 2-3 days.

CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
• Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
• Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!
• Preheat the oven to 350 degrees F.
• Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.
• Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.

CREAM FILLED CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
• Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
• Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
• Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.

DOUBLE CHOCOLATE PEANUT BUTTER FILLED CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. and prepare a 12-cup muffin tin by lining it with cupcake liners.
• In a measuring cup, mix together the coffee and unsweetened cocoa.
• Into a medium bowl, sift together the flour, baking powder, baking soda and salt.
• In a mixing bowl, cream the butter and sugar together until light and fluffy, about 4 minutes.
• Add the eggs, one at a time until well incorporated.
• Mix in the vanilla and coffee.
• Add half of the flour mixture and combine.
• Add half of the buttermilk and combine. Scrape down the sides and bottom of the bowl.
• Add remainder of flour and remaining buttermilk and thoroughly incorporate.
• With a rubber spatula, fold in the milk chocolate chips.
• Spoon into cupcake liners and fill 1/2 to 2/3 full.
• Bake for 15 - 20 minutes or until a cake tester or toothpick inserted into the middle of each comes out clean.
• Allow to cool completely on a wire rack before filling and frosting.
• In mixing bowl, cream together the cream cheese and peanut butter.
• Mix in the confectioners' sugar.
• Add the heavy cream, one tablespoon at a time and mix until smooth and creamy, scraping the sides of the bowl.
• Cream the shortening and butter together in the mixing bowl until well combined.
• Add the cocoa powder.
• Mix in the vanilla extract.
• Add half of the confectioners' sugar and combine well.
• Thoroughly mix in remaining confectioner's sugar.
• Add 4 tablespoons of milk and beat at medium speed until light and fluffy. Add remaining tablespoons of milk, ONE AT A TIME until desired consistency is reached.
• If you find that the frosting is still too dry add more milk by teaspoons, not tablespoons at a time. If too moist add more confectioners' sugar by one tablespoon at a time.
• Insert an apple corer or cupcake corer into the middle of each cupcake and remove.
• Pipe enough peanut butter filling into each hole to fill and spread a layer of the filling on the top of each cupcake as well.
• Using the Wilton 1M Open Star decorating tip, frost each cupcake with the chocolate buttercream.

ULTIMATE CHOCOLATE CUPCAKES WITH GANACHE FILLING(ATK)

Steps:

• FOR GANACHE FILLING: Place chocolate, cream, and confectioners' sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
• FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
• Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
• Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
• TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

CANDY BAR CUPCAKES - 4 WAYS!

Steps:

• Prepare cupcakes as directed in recipe above.
• FOR THE ROLO CUPCAKES: Chop up 2 Rolos and place into each cup of batter before baking.
• FOR THE AFTER EIGHT: Place 8-10 mint chocolate chips into the cups of batter before baking, stir gently with a toothpick.
• Allow cupcakes to cool completely before frosting & decorating.
• Prepare buttercream as directed in recipe above.
• Using a Wilton 1M decorating tip, pipe a swirl of frosting onto each mini Reese's pb cup. Top with a chocolate chip.
• Pipe swirls of frosting using the 1M tip onto each cupcake. Sprinkle chocolate jimmies on top and garnish with a mini Reese's pb cup.
• In a medium, heavy sauce pan, melt the butter over medium-high heat.
• Add the sugar. cream and salt and whisk until the sugar is dissolved.
• Bring to a simmer for 3 minutes, stirring occasionally. Remove from heat and cool for 15 minutes
• In the bowl of your stand mixer, pour in cooled caramel mixture. Add the powdered sugar, one cup at a time, mixing together on low. Mixture will be very thick.
• Add up to 2Tbsp heavy cream to loosen the frosting.
• Using a large round tip, frost a swirl, dollop of frosting onto the center each cupcake. Tap the cupcake on the counter so that the frosting spreads to the sides.
• Garnish with a Rolo candy cut in half.
• Prepare the frosting as directed in the recipe above.
• Using a Wilton 1M piping tip, frost swirls of frosting onto each cupcake.
• Garnish with chunks of white & dark chocolate.
• In the bowl of your stand mixer, cream the butter until smooth.
• Add the sifted powdered sugar, one cup at a time and mix until combined.
• Add the salt, mint extract and 2Tbsp of heavy cream. Mix until smooth. Add remaining 2Tbsp of heavy cream until you reach your desired consistency.
• Beat on high for 2 minutes or until light and fluffy.
• Add the chopped mint chocoalte chips and mix until incorporated.
• Using a Wilton 1M decorating tip, pipe swirls of frosting onto each cupcake. Garnish with an After Eight mint.

CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES

Steps:

• Prepare chocolate bar filling:.
• Heat oven to 350°F Line muffin cups(2-1/2 inches in diameter)with paper bake cups.
• Stir together flour, sugar, cocoa, baking soda and salt in a large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes.
• Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoons filling into center of each cupcake.
• Bake 20 to 25 minutes, or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.
• Top each cupcake with chocolate bar piece.
• Chocolate Bar Filling:.
• Beat cream cheese, sugar, egg and salt in small bowl untiol smooth and creamy. Stir in chocolate bar pieces.

CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES

Steps:

• Prepare Chocolate Bar Filling: Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate bar pieces.
• Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
• Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon filling into center of each cupcake.
• Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Top each cupcake with chocolate bar piece. About 2-1/2 dozen cupcakes.