• Preparation Time 20 minutes
  • Baking Time 20 minutes
  • Makes 24 cupcakes
  • Freezing Excellent
  • Creamy Filled Chocolate Cupcakes
    Creamy Filled Chocolate Cupcakes

Ready.
Set.
Make.

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Lets Make

Ingredients

  • Cupcake
  • 2 cups Robin Hood® Best for Cake & Pastry Flour, sifted
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 2 1/4 cups packed brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 3 oz unsweetened chocolate, melted and cooled
  • 1 cup sour cream
  • 1 cup boiling water
  • Icing
  • 1 cup All Vegetable Shortening
  • 6 cups icing sugar
  • 1/2 cup milk
  • 1 tsp vanilla extract

Serving Size: 24 cupcakes

Cupcake

Unit conversion :
none

Unit conversion :
500 ml
96 tsp
32 tbsp
2 tsp
10 mL
baking soda
d

Unit conversion :
10 ml
1/2 tsp
2 mL
salt
d

Unit conversion :
2.5 ml
1/2 cup
125 mL
butter, softened
w

Unit conversion :
125 ml
24 tsp
8 tbsp
2 1/4 cups
550 mL
packed brown sugar
d

Unit conversion :
562.5 ml
108 tsp
36 tbsp
3
3
eggs
w

1 1/2 tsp
7 mL
vanilla extract
w

Unit conversion :
7.5 ml
3 oz
84 g
unsweetened chocolate, melted and cooled
d

Unit conversion :
85.05 gram
0.19 kg
0.08 lb
1 cup
250 mL
sour cream
w

Unit conversion :
250 ml
48 tsp
16 tbsp
1 cup
250 mL
boiling water
w

Unit conversion :
250 ml
48 tsp
16 tbsp
Icing

Unit conversion :
none
1 cup
250 mL
All Vegetable Shortening
w

Unit conversion :
250 ml
48 tsp
16 tbsp
6 cups
1.5 L
icing sugar
d

Unit conversion :
1500 ml
288 tsp
96 tbsp
1/2 cup
125 mL
milk
w

Unit conversion :
125 ml
24 tsp
8 tbsp
1 tsp
5 mL
vanilla extract
w

Unit conversion :
5 ml
Next

Directions

Serving Size: 24 cupcakes

  • Preheat oven to 350°F (180°C). Line cupcake pans with 24 baking cups.
  • Cupcake: Combine, in a large bowl, flour, baking soda and salt. Set aside.
  • 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.
  • Stir in boiling water (batter will be thin). Pour batter into prepared baking cups.
  • 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.
  • 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.
  • 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.
Finish

Finished!

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