Fudgy Filled Cupcakes Food

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.

HEAVENLY CREME FILLED CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
• To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
• In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
• In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
• Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
• Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
• For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
• For the creme filling: Whip together the butter and shortening until light and fluffy.
• Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
• When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
• Let them set before serving.

SELF-FILLED CUPCAKES I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
• Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
• Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
• Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

SELF-FILLED CUPCAKES II

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.

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.

FUDGY FILLED CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper or foil liners.
• Mix cream cheese, sugar, and egg together in a small bowl for the filling. Fold in chocolate chips; set aside.
• Place butter, chocolate chips, and vanilla extract for the cupcakes in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is smooth, about 5 minutes. Remove from the heat and allow to cool slightly.
• Beat eggs in a large bowl with a whisk or an electric mixer until frothy. Beat in sugar gradually until it dissolves. Slowly beat in flour. Fold in the cooled chocolate mixture. Fill the prepared cupcake liners 1/3 full with chocolate batter. Drop a heaping teaspoon of filling onto each cupcake, then cover with a generous spoonful of batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

COCONUT-FUDGE-FILLED CUPCAKES

Steps:

• Preheat oven to 350*F.
• Butter and flour 12 muffin cups, or line with paper liners; set aside.
• MAKE THE FUDGE FILLING: Combine the chocolate chips, cream, corn syrup, and sugar in a small, heavy saucepan; cook over low heat, stirring often, until the chocolate melts and the mixture is smooth.
• Remove pan from heat; set aside.
• MAKE THE BATTER: Whisk together the flour, baking powder, and salt in a small bowl; set aside.
• Add the vanilla and almond extracts to the milk; set aside.
• In a medium bowl, using an electric mixer on high speed, cream the butter until it is light and fluffy.
• Gradually add the sugar, beating after each addition, until light and fluffy again.
• Reduce mixer speed to medium; add the egg and egg yolk, blending until smooth.
• (The mixture may look curdled--that's okay.) Reduce mixer speed to low; alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating only until combined.
• Gently fold in the coconut.
• Spoon about 2/3 of the batter into the prepared muffin cups; using the bottom of a large spoon, make a depression in the center of each cup.
• Spoon the filling into each depression, avoiding the sides of the tins and pressing in slightly.
• Cover with the remaining batter, carefully spreading to cover the filling.
• Bake about 25 minutes, until springy and golden.
• Cool 10 minutes in the tins; carefully remove cakes to wire racks and cool completely.
• Serve plain, dusted with powdered sugar, or frost with your favorite frosting.
• (A coffee flavored frosting is great!).

CREAM-FILLED BLACKOUT CUPCAKES

Steps:

• For the chocolate cupcakes: Preheat your oven to 350 degrees F and line a 12-cup standard muffin tin with 12 cupcake liners.
• In the bowl of your stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa, baking powder and salt and mix on low for 30 seconds to combine. Add the oil, melted butter, water, beaten egg and vanilla and mix on low to combine. Scrape the bowl and beater with a rubber spatula and then mix on medium speed for 30 seconds.
• Scrape and fold the batter a few times. Divide the batter into the 12 liners and tap the pan on the counter a few times to release any air bubbles. Bake until a toothpick inserted into the cupcakes comes out with moist crumbs, 22 to 24 minutes. Cool in the pan for 5 minutes before removing to a cooling rack to cool completely.
• Before frosting the cupcakes, cover them lightly with plastic wrap and chill them for 1 hour to make handling easier.
• For the fudge frosting and filling: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium-high until very smooth and shiny, 1 to 2 minutes.
• Add the cocoa, sugar, condensed milk, vanilla and salt and blend on low until smooth. With the mixer still on low, add in 1 tablespoon of steaming hot water. Scrape the bowl, then raise the mixer to high speed and beat for 1 minute. Turn the mixer to low and mix for 1 to 2 minutes to smooth out the frosting and reduce air bubbles.
• Transfer 1/3 cup of the fudge frosting to a small bowl and stir in the marshmallow creme.
• Use a paring knife or apple corer to remove a 1-inch wide "plug" of cake in the middle of the bottom of each cupcake, cutting about halfway through.
• Place the cream filling into a small resealable plastic bag and snip off the tip. 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.
• Frost the filled cupcakes with the remaining frosting and top with mini chocolate chips if desired. Store in an airtight container for up to 3 days.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
• Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
• For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.

BLACK BOTTOM CUPCAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

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.