Petitchef

Cream filled cupcakes?.a lesson in sheer gluttony

Dessert
15 servings
20 min
16 min
Very Easy
696 Kcal

Ingredients

Number of serving: 15

Cupcakes:

2/3 cup vegetable oil

2 cups water

2 tablespoons vinegar

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons vanilla

3 cups flour

2 cups sugar

½ cup cocoa


Filling:

4 tablespoons flour

1 cup milk

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar (powdered sugar will make this too sweet, trust me)

1-2 teaspoons vanilla


Chocolate Glaze:

½ stick unsalted butter

1 cup chocolate chips

Preparation

  • Cupcakes:
    Just put all of the ingredients in a large mixing bowl and beat on medium speed for about 2 minutes until it's all blended. The batter will be very thin. Line the cupcake pans with colorful liners (this recipe will make 28-30 cupcakes) and fill the liners a little over ½ full. Use a large measuring cup for this part, since the batter is so thin. Bake them at 350 ° for 15 to 18 minutes, or until the top springs back when touched. Let them cool completely.
  • Filling:
    Whisk the flour and the milk together in a small saucepan until the mixture is very smooth. Heat this over medium heat, whisking constantly, until it gets thick and bubbly. Remove from heat and place the flour mixture in a small bowl, covering the top with plastic wrap. Allow this to cool to room temperature.
  • Place the butter and the sugar in a large mixing bowl (preferably, use a stand mixer). Beat at high speed for about 5 minutes until fluffy. Add the cooled flour mixture and the vanilla and continue to beat for 5-10 minutes or until the filling is very creamy and no sugar granules remain.
  • Chocolate Glaze:
    Melt the butter in a small saucepan over low heat. Add the chocolate chips and stir until the chocolate is melted and mixed well with the butter.
  • To assemble the cupcakes, begin by filling a pastry bag with the butter cream filling. Fit an appropriate tip on the pastry bag. Push the tip into the top of a cupcake and pipe in enough filling that you see the top of the cupcake just ready to break. Repeat for each cupcake.
  • When all of the cupcakes have been filled, prepare the chocolate glaze. Take a cupcake and swirl the top in the chocolate glaze, covering the top of the cupcake; repeat for each one.
  • Let the cupcakes sit for a few minutes, so the glaze hardens and then pipe some of the leftover filling in a swirl over the top of the cupcakes. For an extra special treat, make the cupcakes in mini-muffin pans. So cute!

Nutritional informations:

for 1 serving / for 100 g

Nutrition:

Nutritional information for 1 serving (200g)
Calories: 696Kcal
  • Carbo: 98g
  • Total fat: 28.4g
  • Saturated fat: 12.8g
  • Proteins: 9g
  • Fibers: 4.9g
  • Sugar: 58.7g
  • ProPoints: 19
  • SmartPoints: 31

Photos

Cream Filled Cupcakes?.a lesson in sheer gluttony, photo 1
Cream Filled Cupcakes?.a lesson in sheer gluttony, photo 2
Cream Filled Cupcakes?.a lesson in sheer gluttony, photo 3
Cream Filled Cupcakes?.a lesson in sheer gluttony, photo 4
Cream Filled Cupcakes?.a lesson in sheer gluttony, photo 5
Cream Filled Cupcakes?.a lesson in sheer gluttony, photo 6
Cream Filled Cupcakes?.a lesson in sheer gluttony, photo 7

Questions:






Rate this recipe:
Generate another secure code = 

Related recipes


Recipes