Tuesday, August 26, 2008

Chocolate Cream Filled Cupcakes

The other kind of cupcakes I brought to work last week was Chocolate Cream Filled Cupcakes. These were a big hit, since they look like the familiar kiddy treat :)

These chocolate cupakes were awesome, I might make them my go to for chocolate cupcakes. They were so light and fluffy and very simple to make. The cream filling was spot on, and the top was just melted chocolate. Very good cupcakes!

Chocolate Cupcakes (vegan) from Baking Bites
  • 3 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1/3 cup unsweetened cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 1/2 tbsp vinegar
  • 1/2 cup vegetable oil
  • 2 cups cold water
  • 1 tbsp coffee powder
  1. Preheat the oven to 350F. Get 24 cupcake tins ready.
  2. In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Dissolve the coffee powder in the cold water (or just use cold coffee for a slightly more mocha taste) and pour the water over the mixture. Stir until smooth.
  3. Divide evenly into prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool in pans on wire racks for 15 minutes. Put the cupcakes onto racks to cool completely before frosting.
  5. If storing overnight before frosting (they can be made a day ahead), just wrap completely in plastic wrap and keep at room temperature.
Vanilla Cream Filling from Baking Bites
  • 3 tbsp all purpose flour
  • 1/2 cup milk (low fat is fine)
  • 1/2 cup butter (or trans fat-free shortening)
  • 1/2 cup granulated sugar
  • 1/2 scraped vanilla bean or 1 tsp vanilla extract
  1. Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil.
  2. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.
  3. When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light.
  4. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy.
  5. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.