Chocolate Cream Filled Cupcakes With Fudge Icing Food

CHOCOLATE FUDGE CUPCAKES

Steps:

• Heat oven to 325°F.
• Grease 12-cup muffin pan or line with baking cups.
• Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
• Add butter and 6 oz chocolate.
• Let stand until melted; stir until smooth.
• Cool to room temperature.
• Whisk in sugar and egg yolks.
• Stir in flour and baking powder.
• In large bowl, beat egg whites at medium speed until frothy.
• Add cream of tartar.
• Beat at medium-high speed until soft peaks form.
• Fold one-fourth of the whites into chocolate mixture.
• Gently fold in remaining whites until mixed.
• Spoon batter into muffin cups, filling two-thirds full.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Remove from pan; cool completely.
• To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
• Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
• Pour into mini loaf pan; cool until firm.
• Unmold chocolate; remove plastic wrap.
• Using vegetable peeler, make curls.
• In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
• Heat over low heat until melted and smooth, stirring frequently.
• Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
• Garnish with chocolate curls.

CHOCOLATE CREAM-FILLED CUPCAKES WITH FUDGE ICING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
• Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
• Spoon batter into the prepared muffin cups, filling each about 1/2 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
• Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
• Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
• Dip the tops of the cupcakes into the fudge icing and set aside to dry.
• While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.

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.

CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
• In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
• In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

CHOCOLATE FUDGE FROSTING

Steps:

• In food processor fitter with metal blade, process all ingredients until smooth, scrape sides as necessary.
• Spread frosting on cooled cupcakes.

CHOCOLATE CREAM-FILLED CUPCAKES WITH FUDGE ICING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
• Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
• Spoon batter into the prepared muffin cups, filling each about 1/2 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
• Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
• Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
• Dip the tops of the cupcakes into the fudge icing and set aside to dry.
• While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.

EASY FUDGE FILLED CUPCAKES.

Steps:

• 1. Prepare cake mix as directions state. Heat oven to 350 degrees In a cupcake pan fill each paper cupcake holder 2/3 full of batter and top with a rounded spoonful of hot fudge sauce. Bake as directed. Let cool and frost.
• 2. Create different flavors like Yellow or white cake and caramel ice cream topping. Caramel cake with caramel ice cream topping Chocolate cake with chocolate mint ice cream topping Chocolate cakewith cherry juice with hotfudge topping and a cherry in each cup cake