Chocolate Creamy Surprise Cupcakes

Chocolate Creamy Cupcake Recipes
63
6 Reviews
A creamy filling hides inside the chocolate cupcake for a delicious surprise.
50 min
Prep Time
1:20
Total Time
30 cupcakes

Ingredients

Cupcakes

1 3/4 cups
sugar
2/3 cup
Land O Lakes® Butter, softened
2
large Land O Lakes® 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
Land O Lakes® Heavy Whipping Cream
1/2 cup
powdered sugar
1/2 teaspoon
vanilla
 
Decorator candies and/or sugars, if desired

Directions

  1. Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
  2. Combine 1 3/4 cups sugar and butter in 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.
  3. 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.
  4. Beat whipping cream and powdered sugar in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla.
  5. 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 Tips

- 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
Cholesterol
45mg
Carbohydrates
24g
Protein
2g
Fat
13g
Sodium
115mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

I substituted semi sweet chocolate and 1/4cp less sugar for that reason. I used the recommended amount of flour, no problem. However, I pulled mine out of the oven after 11 minutes and they were fully cooked, moist and full of flavor. I always check my baked items after 10 minutes to get an idea of how fast they are cooking. My husband and I think they are great unfrosted. And we are real sugar addicts!

Rating

POOR POOR POOR A pathetic way to sell your butter by having us waste other ingredients. Next time I'll use a BOX CAKE and know in advance what to expect.

Rating

These are the most disgusting cupcakes I have ever made. I followed the recipe to a "T" and they were hard and extremely dry. The frosting has absolutely no taste at all. After I spent a lot of time making them I ended up having to throw them all out. My daughter took one bite and spit it out. DO NOT WASTE YOUR TIME with these cupcakes,.

Rating

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.

Rating

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.

Rating

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.

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

Rating

Sound so good. The only change is to use Splenda for the sugar as my husband and I are both diabetic.

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