February 11, 2010

Happy Valentine's Day

            Dark Chocolate cupcakes, Cream filled with chocolate frosting
Cream Filling:
6 Tbsp softened, unsalted butter
1 1/2 cups confectioners’ sugar
3/4 cup marshmallow fluff
1 1/2 Tbsp heavy cream

Add all 4 ingredients & beat until fluffy. Fill decorator bag with Wiltons' Bismarck tip #230 with the cream filling.   Insert tip into cooled cupcake & fill.

1/4 cup heavy cream
4 oz Ghirardelli bittersweet chocolate, finely chopped
1 tbsp softened, unsalted butter

Heat the heavy cream in a small saucepan until steaming. Turn off heat. Add chopped chocolate and let cool for 5 minutes. Add the butter and stir until smooth. Spread the top of each cupcake with the frosting.

Cupcake recipe:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup Unsweetened Dark Chocolate Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Line muffin cups with paper baking cups. Heat oven to 350°F.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

Bake 22 to 25 minutes for regular cupcakes, 13-18 minutes for mini-cupcakes. Cool completely on wire rack before frosting.

Makes 30 regular cupcakes OR 96 mini cupcakes


Deanna S. said...

O.M.G. Those look amazing....salivating over here!

SDVJULS said...

They were just like a Ding Dong minus the dryness... they were super moist

A Cup Full of Cake said...

you don't have teeth marks in yours like I had in mine to show the filling! ha ha

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