This post may contain affiliate links. Please read our disclosure policy here.


Cream Filled Cupcakes

I have seen this idea for cupcakes in a few places. First around Valentine's Day with love written on them and now from Martha for a baby shower:

Last month Family Circle featured the recipes for homemade versions of your favorite treats, and the cream filled cupcakes were one of them:

What you need:

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1-1/2 cups sugar
3 large eggs

Filling and Swirl:
4 tablespoons unsalted butter, softened
1-1/2 cups confectioners' sugar
2 to 3 tablespoons milk

1/2 cup heavy cream
1 tablespoon light corn syrup
1 cup semisweet chocolate chips

What you do:
1. Heat oven to 350°. Line 24 muffin cups with paper liners.

2. Combine the flour, cocoa, baking soda and salt in a medium bowl. Whisk to blend. Combine the buttermilk and the vanilla in a measuring cup.

3. Beat the butter and the sugar in a medium mixing bowl with an electric mixer on medium high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour mixture alternating with the buttermilk mixture, starting and ending with the flour mixture.

4. Divide the batter between the prepared muffin pans. Bake until a toothpick inserted in centers comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool 10 minutes. Invert and cool completely.

5. Filling and Swirl: Beat butter in a medium-size bowl until light and fluffy. Gradually add confectioners' sugar. Add 2 tablespoons of the milk and beat 5 minutes until almost white and light and fluffy. Add additional milk if mixture is too thick. Spoon frosting into a pastry bag fitted with a medium-size plain round tip. Remove cakes from pan. Insert tip of pastry bag into top of cakes, about 1/2 inch deep, and squeeze.

6. Meanwhile, make the Glaze: Heat the cream and corn syrup in a small saucepan over medium heat until it just comes to a boil. Remove from heat and stir in the chocolate chips. Cover and let stand 5 minutes. Whisk until smooth.

7. Dip the tops of the filled cupcakes into the chocolate glaze. Place on a cooling rack to set for 10 minutes.

8. Change the piping tip for the vanilla frosting to a smaller round tip. Pipe decorative swirls on top of the glazed cupcakes.

Even if you don't have the time or desire to make the cupcakes from scratch, use a boxed cake mix (I would use Devil's Food) and make the filling and frosting to go with it.


Vintagesquirrel said...

I recently made these cupcakes, and blogged about it, too. I hadn't seen the idea of writing things within the white squiggles, though. That's a cool idea.

Suzanne said...

I was going to stay and catch up on all your posts, but I have to go. I need to make those cupcakes now.

Mandi@TidbitsfromtheTremaynes said...

Those look absolutely delicious. Man I'm on a sugar time-out right now, but dang those are tempting. Wonder if I could write well enough on the top of 'em?

Bobbi Jo Nichols said...

YUMMY!! I will be making these. Thank you for sharing. Hugs, Bobbi Jo

Carmen @ Life with Sprinkles on Top said...

These look DELICIOUS!!!! I just might have to try this! :) Thanks for posting.

Desert Soapstone said...

Oh Yum! I always wanted to know how to do that! I guess I could've figured it out, but having the recipe makes me want to try it even more. Thanks!

Danyele Easterhaus said...

it's my first time here...and i am shouting CHOCOLATE and drooling! amazing! i really want to make these for the girlie pies this weekend! thanks!

Kacey said...

Oh these are just divine. I need them. NEED.

Amy said...

Oh, yum, can't wait to try these!