Cream filled cupcakes?.a lesson in sheer gluttony

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Dessert

15 servings

Very Easy

36 min

696 Kcal

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Ingredients

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

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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!

Cwiech

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