CHOCOLATE CUPCAKES WITH CREAM FILLING
1 Cup all purpose flour
1/2 cup cocoa powder(unsweetned)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
a pinch of salt
1/2 cup butter at room temperature softened
1 cup of white sugar
1 teaspoon vanilla extract
FOR THE CREAM FILLING
INGREDIENTS
1 stick of unsalted butter at room temperature
2 cups of powdered sugar
1/4 cup of milk
1/2 teaspoon of vanilla extract
for the chocolate frosting
INGREDIENTS
3/4 CUP OF semi sweet chocolate chips
1/4 cup of heavy cream
METHOD
FOR THE CUPCAKES
Take a large bowl and mix the all purpose flour,baking powder,cocoa powder,baking oda and salt together.sift and set aside.Take another bowl and with an electric beater at a high speed beat the sugar and butter together till it
fluffy and creamy.Now add in the egg and vanilla extract and beat at a low speed till well mixed.
Now mix the flour and milk alternately to this mixture starting and ending with flour(flour,milk,flour).Mix till all ingredients are well blended and the batter is smooth.Now spoon this batter into paper lined cupcake pans and bake in a preheated oven at 350 degrees F or 180 Degrees C FOR ABOUT 15-20 MINUTES OR TILL A TOOTHPICK INSERTED AT THE CENTER OF THE CUPCAKE COMES out clean.let the cupcakes cool in the oven for 10 minutes before removing them from the oven.Cool the cupcakes completely before filling them and frosting them.
FOR THE CREAM FILLING
Beat butter with a beater till it is smooth .Now add in the sugar,milk ,vanilla extract and beat till a spreadable consistency is formed.
Now using a knife cut the top of the cupcake in a cone shape and fill the space(hole) with the cream filling and cover with the removed top of the cupcake(images shown in another post)
frosting
Using a double boiler melt the chocolate chips .Once the chocolate is melted add cream to it and mix well.remove from the double boiler and spread on top of the cupcakes.
VANILLA CUPCAKES WITH STRAWBERRY FILLING AND STRAWBERRY CREAM FROSTING
INGREDIENTS FOR THE CUPCAKES
2 3/4 cups flour
1 cup of unsalted butter softened at room temperature
2 cups of white sugar
11/2 teaspoons of vanilla extract
3 eggs Large
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
11/2 cup of sour cream
1 cup strawberry preserves or jam(for the filling)
for the frosting
2 sticks of butter at room temperature softened
1 teaspoon of vanilla extract
1/3 cup of strawberry jam
4 cups of confectioner's sugar
1/4 cup of milk
salt a pinch
METHOD FOR THE CUPCAKES
Preheat oven to 350 Degrees F or 180 Degrees C.
Line your cupcake cups with paper liners.
take a large bowl and mix flour,baking powder,baking soda and salt together.sift and set aside.
In another bowl using an electric beater beat the butter and sugar together till it is light and fluffy.Now add in the eggs one at a time beating well after each addition.add the vanilla extract and mix well.Now add in the flour mixture alternating with sour cream and mix well gently.The cupcakes batter will be thick in consistency.Spoon this batter into paper lined cupcake pans and bake in the oven for about 20-25 minutes or till a toothpick inserted comes out clean.Cool the cupcakes completely.
Now cut the top of the cupcakes with a knife into a cone shape.(see another post which details how to cut top of the cupcake into a cone shape).
Fill the hole with the strawberry jam or preserves and cover with the cupcake top.
For the frosting
beat the butter and vanilla together with an electric beater till it is creamy and light in texture.Now add the strawberry jam and salt to it and mix well.Add confectioner's sugar 1 cup at a time beating well after each addition till well blended.Add milk 1 tablespoon at a time of milk depending on the consisency required for the frosting.Using a piping bag pipe this frosting on the cupcakes and make beautiful swirls of your choice.
1 Cup all purpose flour
1/2 cup cocoa powder(unsweetned)
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| CHOCOLATE CUPCAKES WITH CREAM FILLING |
1/2 teaspoon baking soda
1 egg
a pinch of salt
1/2 cup butter at room temperature softened
1 cup of white sugar
1 teaspoon vanilla extract
FOR THE CREAM FILLING
INGREDIENTS
1 stick of unsalted butter at room temperature
2 cups of powdered sugar
1/4 cup of milk
1/2 teaspoon of vanilla extract
for the chocolate frosting
INGREDIENTS
3/4 CUP OF semi sweet chocolate chips
1/4 cup of heavy cream
METHOD
FOR THE CUPCAKES
Take a large bowl and mix the all purpose flour,baking powder,cocoa powder,baking oda and salt together.sift and set aside.Take another bowl and with an electric beater at a high speed beat the sugar and butter together till it
fluffy and creamy.Now add in the egg and vanilla extract and beat at a low speed till well mixed.
Now mix the flour and milk alternately to this mixture starting and ending with flour(flour,milk,flour).Mix till all ingredients are well blended and the batter is smooth.Now spoon this batter into paper lined cupcake pans and bake in a preheated oven at 350 degrees F or 180 Degrees C FOR ABOUT 15-20 MINUTES OR TILL A TOOTHPICK INSERTED AT THE CENTER OF THE CUPCAKE COMES out clean.let the cupcakes cool in the oven for 10 minutes before removing them from the oven.Cool the cupcakes completely before filling them and frosting them.
FOR THE CREAM FILLING
Beat butter with a beater till it is smooth .Now add in the sugar,milk ,vanilla extract and beat till a spreadable consistency is formed.
Now using a knife cut the top of the cupcake in a cone shape and fill the space(hole) with the cream filling and cover with the removed top of the cupcake(images shown in another post)
frosting
Using a double boiler melt the chocolate chips .Once the chocolate is melted add cream to it and mix well.remove from the double boiler and spread on top of the cupcakes.
VANILLA CUPCAKES WITH STRAWBERRY FILLING AND STRAWBERRY CREAM FROSTING
INGREDIENTS FOR THE CUPCAKES
2 3/4 cups flour
1 cup of unsalted butter softened at room temperature
11/2 teaspoons of vanilla extract
3 eggs Large
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
11/2 cup of sour cream
1 cup strawberry preserves or jam(for the filling)
for the frosting
2 sticks of butter at room temperature softened
1 teaspoon of vanilla extract
1/3 cup of strawberry jam
4 cups of confectioner's sugar
1/4 cup of milk
salt a pinch
METHOD FOR THE CUPCAKES
Preheat oven to 350 Degrees F or 180 Degrees C.
Line your cupcake cups with paper liners.
take a large bowl and mix flour,baking powder,baking soda and salt together.sift and set aside.
In another bowl using an electric beater beat the butter and sugar together till it is light and fluffy.Now add in the eggs one at a time beating well after each addition.add the vanilla extract and mix well.Now add in the flour mixture alternating with sour cream and mix well gently.The cupcakes batter will be thick in consistency.Spoon this batter into paper lined cupcake pans and bake in the oven for about 20-25 minutes or till a toothpick inserted comes out clean.Cool the cupcakes completely.
Now cut the top of the cupcakes with a knife into a cone shape.(see another post which details how to cut top of the cupcake into a cone shape).
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| IMAGE SSHOWING CUTTING THE TOP OF THE CUPCAKE INTO A CONE SHAPE |
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| IMAGE SHOWING COVERING THE CUPCAKE WITH THE TOP AFTER PUTTING THE FILLING |
For the frosting
beat the butter and vanilla together with an electric beater till it is creamy and light in texture.Now add the strawberry jam and salt to it and mix well.Add confectioner's sugar 1 cup at a time beating well after each addition till well blended.Add milk 1 tablespoon at a time of milk depending on the consisency required for the frosting.Using a piping bag pipe this frosting on the cupcakes and make beautiful swirls of your choice.
