Creamy Filled Chocolate Cupcakes | Recipes

Creamy Filled Chocolate Cupcakes

(36) Ratings:
Prep Time:
Baking Time:
Makes:24 cupcakes
Freezing:excellent

These decadent cupcakes come with a delicious surprise: they’re filled with a rich and creamy vanilla icing. What a treat!

Ingredients

Cupcake

2 cups 500 mL Robin Hood® Best for Cake & Pastry Flour, sifted
2 tsp 10 mL baking soda
½ tsp 2 mL salt
½ cup 125 mL butter, softened
2 ¼ cups 550 mL packed brown sugar
3 eggs
1 ½ tsp 7 mL vanilla extract
3 oz 84 g unsweetened chocolate, melted and cooled
1 cup 250 mL sour cream
1 cup 250 mL boiling water

Icing

1 cup 250 mL Crisco® All Vegetable Shortening
6 cups 1.5 L icing sugar
½ cup 125 mL milk
1 tsp 5 mL vanilla extract

Directions

  1. Preheat oven to 350°F (180°C). Line cupcake pans with 24 baking cups.
  2. Cupcake: Combine, in a large bowl, flour, baking soda and salt. Set aside.
  3. Beat, in a separate bowl, using an electric mixer, butter. Add brown sugar and eggs, beating until light and creamy, about 3 minutes. Beat in vanilla and cooled chocolate. Add reserved dry ingredients to chocolate mixture alternately with sour cream, beating on low speed just until batter is smooth.
  4. Stir in boiling water (batter will be thin). Pour batter into prepared baking cups.
  5. Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted in centre of cupcake comes out clean. Cool on wire racks in pans, 20 minutes.
  6. Icing: Beat shortening, 3 cups (750 mL) icing sugar, milk and vanilla, 5 minutes. Add remaining icing sugar 1 cup (250 mL) at a time, beating for 1 minute after each addition. If icing is too thick, thin out with 1 tbsp (15 mL) milk at a time.
  7. Assembly: Scoop, using a melon baller, apple corer or a sharp paring knife, out about 1” (2.5 cm) round and 1” (2.5 cm) deep of cake from the top of each cupcake. Fill the hole with the prepared icing and then continue to ice the tops of the cupcakes. Decorate with sprinkles.

Nutritional Information

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