Chocolate Cream-Filled Cup Cakes - 2-16-12

February 16-2012

CHOCOLATE CREAM-FILLED CUPCAKES

 

NOTE: These cupcakes are almost as heavenly as manna falling from heaven.  From the rich chocolate frosting to the sweet cream filling, this is a rave review waiting to happen.  Simply delicious!

 

1 box plain Duncan Hines Moist Deluxe Devil's Food cake mix

1 package (3.9-ounce) chocolate instant pudding mix

 

4 large eggs

1 cup sour cream
½ cup water

½ cup mild olive oil

 

1 ½ cups semisweet chocolate chips

 

1 recipe Rich chocolate Frosting

1 recipe Sweet Cream Filling

 

 sugar crystals

 

1.        Preheat oven to 350-degrees.  Place 24 cupcake holders in standard muffin cups, or 18 for larger cupcakes; set aside.

 

2.        Combine both cake mix and pudding mix in large mixing bowl; toss together.  Add eggs, sour cream, water and olive oil.  Mix with electric mixer on medium speed until smooth, about 3 minutes, scraping down sides of bowl.  Fold in chocolate chips.  Batter will be thick.

 

3.        Fill cupcake holders with cake batter 2/3 full.  This batter will make 24 regular cupcakes, unless larger cupcakes are desired, then fill 18 holders.  Bake for 26 to 28 minutes, or until toothpick inserted comes out dry.  Remove from oven and cool completely.  Fill with cream filling and frost with chocolate frosting; sprinkle with red crystals.  Makes 18 to 24 cupcakes.

 

SWEET CREAM FILLING

1 (8-ounce) package cream cheese

1 cup powdered sugar

1 cup heavy whipping cream

1 teaspoon vanilla

 

1.        Place cream cheese and powdered sugar in mixing bowl and cream together with electric mixer until smooth.   Add the whipping cream a little at a time until all blended; add vanilla.  Mix on high for 1 to 2 minutes to a smooth consistency.  Using a teaspoon, remove a deep cap from top of each cupcake.  Fill center with 1 tablespoon filling.  Return cap and frost.

 

RICH CHOCOLATE FROSTING

1 stick butter

2/3 cup unsweetened cocoa powder

 

3 cups powdered sugar

¼ teaspoon salt

1/3 cup whole milk

2 teaspoons pure vanilla

 

       sugar crystals

 

1.        Cream butter and cocoa with electric mixer until smooth.  Add powdered sugar, salt, milk and vanilla.  Mix together until frosting is smooth and lump free.  Frost cupcakes and sprinkle with sugar crystals.    Makes enough to frost 24 cupcakes.  Note:  If more frosting is desired, double the recipe.

 

 

 

 

 

 Recipe found in Rosalie Serving Country cookbook on page 218.  Add this recipe to Rosalie Serving Italian cookbook – 2-16
God Bless and have a great day.

Rosalie Fiorino Harpole