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Heavenly Filled Chocolate Cupcakes

Heavenly Filled Chocolate Cupcakes

Heavenly Filled Chocolate Cupcakes
Heavenly Filled Chocolate Cupcakes
Heavenly Filled Chocolate Cupcakes
Recipe By:
Heavenly Filled Chocolate Cupcakes
  • PAM
  • 2 c. flour
  • 2 c. sugar
  • ¼ t. salt
  • ½ c. buttermilk
  • 1 t. baking soda
  • 1 t. vanilla
  • 2 eggs
  • 2 sticks butter
  • 5 T. cocoa powder
  • 1 c. boiling water
  • 1 c. heavy cream
  • 6 T. corn syrup
  • 8 oz. bittersweet chocolate
  • 1 T. vanilla
  • 1 stick butter
  • ½ c. Crisco shortening
  • 4 c. powdered sugar
  • ⅛ t. salt
  • ¼ c. whole milk
  • 1 ½ t. vanilla
  1. Preheat oven 350. Spray 18 muffin cups with PAM.
  2. Cupcake Batter: Combine flour, sugar and salt. Set aside. In separate bowl, combine buttermilk, soda, vanilla and eggs. Stir to combine and set aside. In saucepan, melt butter. Add cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat. Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine. Fill muffin cups to ¾ way up (do not overfill). Bake 13-15 minutes. Allow to cool in pan and the remove cupcakes and allow to completely cool on baking rack.
  3. Ganache: Heat the cream and corn syrup over medium heat. Chop chocolate and add to a bowl. Add vanilla to cream mixture and the pour the cream mixture over top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
  4. Filling: Whip together the butter and shortening until light and fluffy. Sift together the powdered sugar and add it to butter mixture in matches. Add milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling in a pastry bag fitted with a medium tip. When the cupcakes are completely cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with the crème filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake or dip to coat. Let them set before serving.

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