Chocolate Creamy Cupcake Recipes

Chocolate Creamy Surprise Cupcakes

A creamy filling hides inside the chocolate cupcake for a delicious surprise.

50 min.prep time 1:20total time
30 cupcakes
3.66666666666667 3 Ratings

Ingredients

Cupcakes

1 3/4 cups sugar
2/3 cup Land O Lakes® Butter, softened
2 Land O Lakes® All-Natural Eggs
1 1/4 cups water
4 (1-ounce) squares unsweetened baking chocolate, melted, cooled
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting/Filling

2 cups whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla
Decorator candies and/or sugars, if desired

Directions

Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.

Combine 1 3/4 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add water, melted chocolate and 1 teaspoon vanilla. Continue beating until well mixed. (Mixture may look curdled.) Add flour, baking powder, baking soda and salt; beat at low speed until well mixed.

Divide batter evenly between prepared muffin cups. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pans. Cool completely.

Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla.

Remove teaspoonful of cake from center of each cupcake; reserve cake piece. Fill hole with about 1 teaspoon frosting/filling; top with cake piece. Frost cupcake with about 2 tablespoons frosting/filling. Sprinkle frosting with decorator candies and/or sugars, if desired. Store refrigerated.

Recipe Tip

- A pastry bag or plastic food bag with corner snipped off makes filling and frosting cupcakes a breeze.

- Refrigerate frosting for up to 4 days. If mixture softens, rewhip to stiff peaks.

- Use an apple corer to easily remove cake from center of cupcake.

Nutrition Facts (1 cupcakes)

Calories: 220

Fat: 13g

Cholesterol: 45mg

Sodium: 115mg

Carbohydrates: 24g

Dietary Fiber: 1g

Protein: 2g

Recipe #15429©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

4
Made this tonight after trying to find a good recipe to use up my baking chocolate. These cupcakes are pretty good -- the only thing I did differently was using 2 cups flour instead of 2 and 3/4 cups, because of a previous comment about it coming out too crumbly. Also, I only had semi-sweet baking chocolate on hand, so I used that. The flavor was a little bland, so if I plan to make these again I will definitely add a little more chocolate.

Posted Nov 06 2012 by Melanie
2
I made these for my grandaughters basketball team for end of season. Was dissapointed, followed recipe exactly with exception of 1/2 teas. of orange zest. The filling was very good, but cupcake itself was dry and crumbly, not a moist rich cupcake at all.Never had a cupcake just crumble all dry like that. Very dissapointing.
Posted Mar 10 2012 by teresa s.
author_photo
Test Kitchen Comment
From:

Cindy

This cupcake could be a little dry if too much flour was added to the cake batter. That is usually the casue for a cake being too crumbly.
Posted March 15, 2012
5
Sound so good. The only change is to use Splenda for the sugar as my husband and I are both diabetic.
Posted Feb 10 2012 by Michele B.
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