CREAM FILLED CUPCAKES
Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.
Provided by Grace W.
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
- In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.9 g, Cholesterol 14.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 151.4 mg, Sugar 18.4 g
SURPRISE! CREAM-FILLED CUPCAKES
Nothing better than biting into a moist chocolate cupcake and being surprised by a sweet creamy filling! Unless you're my husband, who doesn't like frosting. . . This is an adaptation of my MIL's recipe for Ho Ho Cupcakes. It is mostly from scratch, but can be simplified by substituting a can of your favorite prepared frosting for the tops of the cupcakes. These are a huge hit at my childrens' birthday parties, with the adults as well as the kids!
Provided by KrisGoodNews
Categories Dessert
Time 1h20m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 17
Steps:
- Prepare cake mix according to the package directions, substituting coffee for the water called for on the box, if desired. A slightly richer chocolate flavor will result, but no detectable coffee flavor. Beat with mixer on low until all flour is moistened, then beat for 2 minute on medium speed, as directed on the box. Really, any kind of cake mix you desire can be used, just follow the box's directions.
- Divide into 24 paper muffin liners that have been sprayed with non-stick spray for easy removal from cakes. Bake at 325 degrees (25 less than the box calls for) for 18 to 22 minutes, or until toothpick comes out clean. The lower temperature helps the cakes to remain moist and even topped--a trick I learned from my Wilton class instructor! Remove cakes to a rack to cool.
- In a small saucepan, whisk flour into milk until there are no lumps. Heat milk and flour on Medium Low heat, stirring constantly until mixture thickens to a gravy consistency. Remove from hot pan into a cool bowl and cover with saran. Allow to cool to room temperature. A cool water bath or refrigeration will speed up this process.
- In a mixing bowl, cream shortening and granulated sugar about 5 minutes. Add cooled milk-flour gravy and beat until fluffy and granulated sugar is dissolved completely, about another 5 minutes. Be sure to scrape your bowl and beater so that the grains of sugar at the top will be beaten in and dissolved. If in doubt, whip more. Now add vanilla and powdered sugar and whip well.
- Once cakes are fully cooled, place filling in a frosting bag with a star tip (I use size 18 or so) and press the tip down into the middle of each cake, about ¾ of an inch deep. Give a good squeeze to the bag, enough to cause the top of the cupcake to rise, but not enough to cause it to crack. If it does crack, don't worry. The buttercream will cover it! Lift out the tip and repeat with each cake. Freshly baked and cooled cupcakes, or cupcakes stored in an airtight container until you are ready to frost them, are less likely to crack.
- Make the buttercream frosting for the cupcake tops by creaming margarine, shortening, flavorings and water until fluffy. Add powdered sugar and meringue powder and beat until combined. Avoid over-beating to retain a smoother frosting.
- Frost tops of cupcakes with buttercream and enjoy! Store them in a sealed container in the refrigerator or freezer if you plan on keeping them around for a while. Store any leftover frosting and filling in airtight containers in the refrigerator or freezer as well. Both will keep great for months in the freezer, if they can last that long! Blessings!
CREAM-FILLED DEVIL'S FOOD CUPCAKES
These iconic moist, super chocolatey devil's food cakes filled with yummy cream are well worth the effort! You can even make them a day ahead.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 12 cupcakes
Number Of Ingredients 23
Steps:
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
- Whisk together the flour, baking soda, salt and baking powder in a medium bowl; set aside.
- Bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolves into a smooth, thicker mixture, about 3 minutes. Stir in the vanilla, and set aside until just slightly warm to the touch.
- Beat the butter and sugar on medium-high speed with an electric mixer until combined and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating to incorporate after each addition. Continue to beat while slowly pouring the cocoa mixture into the bowl (be sure to scrape out any cocoa that coats the saucepan) just until incorporated, scraping down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finish stirring by hand to avoid overmixing.
- Divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when gently pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let them cool in the pan for a few minutes, then transfer to a rack to cool completely. Unwrap each cupcake, and use a small knife to cut out a small "plug" of cake in the middle of each bottom, cutting about halfway through the cupcake.
- For the filling: Beat the marshmallow, confectioners' sugar and butter with an electric mixer in a medium bowl until smooth. Transfer the mixture to a large resealable plastic bag, and snip off one corner. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.
- For the glaze: Combine the butter, chocolate, honey and salt in a small microwave-safe bowl, cover with plastic wrap and poke a hole in it to vent. Microwave on high (at 100 percent power) for about 1 minute, until the butter and most of the chocolate is melted. Whisk until smooth; let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes.
- For the icing: Put the filled and glazed cupcakes on a rack set over a baking sheet or piece of parchment. Whisk the confectioners' sugar, butter and 2 tablespoons water together in a small bowl. Top each cupcake with a drizzle of icing; let harden, about 10 minutes. Put the finished cupcakes in fresh liners. The cupcakes can be baked, filled, glazed and iced a day ahead and stored in an airtight container at room temperature.
DEVIL'S FOOD CUPCAKES
We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls are easily made with a few strokes of a vegetable peeler.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 32
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting.
CREAM FILLED DEVIL'S FOOD CUPCAKES
Steps:
- Set rack in the middle of oven and preheat to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners.
- Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. With the mixer at its lowest speed, beat in 1/3 the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.
- Peanut Butter Buttercream Filling: Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy. Fill a pastry bag fitted with a medium, plain tip with filling. Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.
- Ganache Frosting: Place chocolate in a medium bowl. Bring the cream to a scald in a small saucepan. Pour cream over chocolate and let sit 1 minute, then whisk until smooth. Let sit for 10 minutes until thick, but still pourable. Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.
SELF-FILLED CUPCAKES II
Devil's Food cupcakes filled with chocolate and cream cheese. Perfect for bake sales or parties.
Provided by Cathy
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pans.
- Prepare cake mix according to package directions.
- Combine cream cheese and sugar, cream until light and fluffy. Add egg and salt, beating well.
- Spoon batter into greased muffin pans filling 2/3 full. Drop a few semisweet chocolate morsels in the center and spoon 1 teaspoon of the cream cheese mixture on top of the chocolate morsels.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Let cupcakes cool before serving.
Nutrition Facts : Calories 122.6 calories, Carbohydrate 17.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 138.1 mg, Sugar 12.8 g
PEANUT-FILLED DEVIL'S FOOD CUPCAKES
This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Line 24 muffin cups with paper liners., In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, 1 at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended., Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners' sugar. Pipe or spoon about 1 tablespoon filling into the center of each cupcake., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 19g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 282mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.
CREAM FILLED DEVIL'S FOOD CUPCAKES
Steps:
- Set rack in the middle of oven and preheat to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners. Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. With the mixer at its lowest speed, beat in 1/3 the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour.
- Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.
- Peanut Butter Buttercream Filling: Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy. Fill a pastry bag fitted with a medium, plain tip with filling. Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.
- Ganache Frosting: Place chocolate in a medium bowl. Bring the cream to a scald in a small saucepan. Pour cream over chocolate and let sit 1 minute, then whisk until smooth. Let sit for 10 minutes until thick, but still pourable. Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "cream filled devils food cupcakes"
THE BEST DEVIL'S FOOD CUPCAKE RECIPE
From ladybehindthecurtain.com
Servings 20Total Time 40 minsEstimated Reading Time 2 mins
- Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
DEVIL'S FOOD CUPCAKES WITH CREAM FILLING (HOSTESS CUPCAKES ...
From seededatthetable.com
Reviews 2Estimated Reading Time 4 mins
CREAM FILLED DEVIL’S FOOD CHOCOLATE CUPCAKES – FOOD ...
From glutenfreespinner.com
DEVIL’S FOOD CUPCAKES WITH MARSHMALLOW CREME FILLING ...
From afoodieaffair.com
Servings 18Total Time 35 mins
- Preheat oven to 350° F. Line 18 muffin tin cups with paper cupcake liners. Sift together the flour, cocoa, baking soda and salt. Set aside.
- Cream the butter and brown sugar until smooth, about 3 minutes; then stir in the vanilla. Add the eggs, one at a time, beating 2 minutes after each addition. Beat in the melted chocolate and gradually stir in the hot coffee.
- Add the flour mixture, one third at a time, beating well after each addition. Pour batter into muffin cups equally, and bake just until tops spring back when pressed or cake tester comes out clean, about 25 minutes. Cool and fill with marshmallow filling if desired.
SPICY LITTLE DEVIL'S FOOD CUPCAKES - THE CRUMBY KITCHEN
From thecrumbykitchen.com
Reviews 9Category DessertCuisine AmericanTotal Time 1 hr 18 mins
- Preheat oven to 350 degrees F. Line standard cupcake pans with about 30 liners and set aside.
- Place the chopped chocolate in a medium bowl. Place the cream in a microwave-safe cup and heat in 30-second intervals for 1½-2 minutes until cream is hot. Pour cream over chopped chocolate and allow to sit, undisturbed, for 5 minutes.
- Sift cocoa powder and sugar together in the clean bowl of a stand mixer fitted with a whisk attachment. Mix on medium to combine powders, then add butter and vanilla. Whip until incorporated, then increase speed to high for 4-5 minutes until icing has increased in volume and is lightened a bit.
DEVIL'S FOOD CUPCAKES WITH MARSHMALLOW FILLING RECIPE ...
From sunset.com
4/5 (4)Calories 421 per servingEstimated Reading Time 3 mins
- In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.
- Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
- With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
PEANUT BUTTER STUFFED DEVIL'S FOOD CUPCAKES
From handletheheat.com
5/5 (2)Category DessertCuisine AmericanTotal Time 2 hrs
- In the bowl of an electric mixer beat the butter and peanut butter until combined. On low speed add the sugar. Increase speed to high and beat for 3-5 minutes, until smooth and light. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert tip into the center of each cooled cupcake and fill with about 1 tablespoon of peanut butter filling.
- Place the chocolate in a medium, heat-proof bowl. Heat the cream in a small saucepan until scalding then pour over chocolate. Let sit 1 minute then stir until chocolate is melted and mixture is smooth. Let ganache stand at room temperature for 10 minutes, or until thick but still pourable. Dip each cupcake into ganache then sprinkle with chopped peanuts. Transfer to the refrigerator for 20 minutes to set. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
DECADENT DEVIL'S FOOD CAKE CUPCAKES - WINDY CITY BAKER
From windycitybaker.com
Servings 24Category Dessert
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt into the bowl of the stand mixer fitted with the paddle attachment. Add the sugar and mix on low speed until combined. Slowly, pour in the oil with the mixer running at low speed and continue mixing until all of the dry ingredients are moistened and crumbly.
- Use the ice cream scoop (or just pour the batter from the bowl) to fill each cupcake liner about halfway. Avoid over-filling because these cupcakes have a tendency to spill over the sides and have a flat top if there is too much batter in each liner.
- Bake the cupcakes on the middle oven rack for 18-22 minutes or until a toothpick inserted into the top comes out clean. Remove from the oven and allow the cupcakes to cool in the pans for 5 minutes. Then, remove the cupcakes and place them on a wire rack to cool completely to room temperature.
DEVIL'S FOOD CUPCAKES RECIPE WITH VANILLA CREAM FILLING
From mariasmenu.com
Category Baking, Cakes, Dessert, SweetsEstimated Reading Time 4 mins
- Preheat the oven to 350F/180 C and lightly grease two 12-cup muffin tins.In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time. In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.
- Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)
DEVIL'S FOOD CUPCAKES WITH MARSHMALLOW FILLING - MYRECIPES
From myrecipes.com
4/5 (5)Calories 421 per servingServings 16
- In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.
- Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
- With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
DEVIL'S FOOD CUPCAKES WITH VANILLA CREAM FILLING - BAKING ...
From bakingbites.com
Estimated Reading Time 5 mins
CREAM FILLED DEVIL'S FOOD CUPCAKES RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 591 per serving
CREAM-FILLED CUPCAKES - READER'S DIGEST CANADA
From readersdigest.ca
Servings 24Total Time 20 minsCategory Cakes
CADBURY CREAM FILLED CUPCAKES - LADYBEHINDTHECURTAIN.COM
From ladybehindthecurtain.com
Servings 36Total Time 40 minsEstimated Reading Time 2 mins
CREAM-FILLED DEVIL'S FOOD CUPCAKES » HALLOWEEN » SURFNETKIDS
From surfnetkids.com
Estimated Reading Time 2 mins
DEVIL'S FOOD CUPCAKES WITH VANILLA CREAM FILLING RECIPE BY ...
From cookeatshare.com
4/5 (1)
DEVIL'S FOOD CHOCOLATE CUPCAKES WITH VANILLA CREAM FILLING ...
From cookingandme.com
Estimated Reading Time 4 mins
TASTE BUDS: DEVIL’S FOOD CUPCAKES - BLOGGER
From ta5tebuds.blogspot.com
CREAM FILLED DEVIL'S FOOD CUPCAKES - CRECIPE.COM
From crecipe.com
CREAM-FILLED DEVIL'S FOOD CUPCAKES | PUNCHFORK
From punchfork.com
DEVIL’S FOOD CUPCAKES WITH VANILLA CREAM FILLING | TASTY ...
From tastykitchen.com
CREAM CHEESE FILLED DEVILS FOOD CUPCAKE - MARISSA BOLDEN
From twoandaknife.com
MOM'S COOKING CLUB: CREAM-FILLED CHOCOLATE CUPCAKES
From momscookingclub.blogspot.com
RED DEVIL'S FOOD CUPCAKES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
COMMENTS ON: DEVIL’S FOOD CUPCAKE RECIPE
From mariasmenu.com
PEANUT FILLED DEVILS FOOD CUPCAKES RECIPES
From tfrecipes.com
HOSTESS CUPCAKE CREAM FILLING RECIPES
From tfrecipes.com
CREAM-FILLED DEVIL'S FOOD CUPCAKES - PINTEREST.CA
From pinterest.ca
CREAM-FILLED DEVIL'S FOOD CUPCAKES
From old.post-gazette.com
CREAM-FILLED DEVIL'S FOOD CUPCAKES RECIPE - RACHEL MARCIAL
From rachel-marcial.blogspot.com
RECIPE: CREAM-FILLED DEVIL'S FOOD CUPCAKES WITH GANACHE ...
From recipelink.com
CREAM FILLED DEVIL’S FOOD CHOCOLATE CUPCAKES
From pinterest.ca
CREAM FILLED DEVIL'S FOOD CUPCAKES RECIPE
From crecipe.com
DEVIL'S FOOD CUPCAKES WITH VANILLA CREAM FILLING - YOUTUBE
From youtube.com
CREAM FILLED DEVIL'S FOOD CUPCAKES - RECIPELINK.COM
From recipelink.com
CREAM-FILLED DEVIL'S FOOD CUPCAKES - PINTEREST.COM
From pinterest.com
DREAMY CREAM-FILLED CUPCAKES - AMERICAN RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love