CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING
Provided by Food Network
Categories dessert
Time 54m
Yield about 30 mini cupcakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
- Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
- Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!
- Preheat the oven to 350 degrees F.
- Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.
- Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.
CHOCOLATE CREAM-FILLED CUPCAKES WITH FUDGE ICING
This cupcake is an old favorite. It reminds me of the filled cupcakes my mom would buy at the store. I created it when I was 15 for the drama club and color guard bake sales. They were an instant hit and always sold out.
Provided by sphinxriddle
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 30
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
- Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
- Spoon batter into the prepared muffin cups, filling each about 1/2 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
- Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
- Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
- Dip the tops of the cupcakes into the fudge icing and set aside to dry.
- While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 49.6 g, Cholesterol 24.8 mg, Fat 15 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 161.1 mg, Sugar 36.7 g
EASY FUDGE FILLED CUPCAKES.
These easy cupcakes magically create their own fudgy center while they bake.
Provided by Stormy Stewart
Categories Chocolate
Time 10m
Number Of Ingredients 3
Steps:
- 1. Prepare cake mix as directions state. Heat oven to 350 degrees In a cupcake pan fill each paper cupcake holder 2/3 full of batter and top with a rounded spoonful of hot fudge sauce. Bake as directed. Let cool and frost.
- 2. Create different flavors like Yellow or white cake and caramel ice cream topping. Caramel cake with caramel ice cream topping Chocolate cake with chocolate mint ice cream topping Chocolate cakewith cherry juice with hotfudge topping and a cherry in each cup cake
COCONUT-FUDGE-FILLED CUPCAKES
Make and share this Coconut-Fudge-Filled Cupcakes recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350*F.
- Butter and flour 12 muffin cups, or line with paper liners; set aside.
- MAKE THE FUDGE FILLING: Combine the chocolate chips, cream, corn syrup, and sugar in a small, heavy saucepan; cook over low heat, stirring often, until the chocolate melts and the mixture is smooth.
- Remove pan from heat; set aside.
- MAKE THE BATTER: Whisk together the flour, baking powder, and salt in a small bowl; set aside.
- Add the vanilla and almond extracts to the milk; set aside.
- In a medium bowl, using an electric mixer on high speed, cream the butter until it is light and fluffy.
- Gradually add the sugar, beating after each addition, until light and fluffy again.
- Reduce mixer speed to medium; add the egg and egg yolk, blending until smooth.
- (The mixture may look curdled--that's okay.) Reduce mixer speed to low; alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating only until combined.
- Gently fold in the coconut.
- Spoon about 2/3 of the batter into the prepared muffin cups; using the bottom of a large spoon, make a depression in the center of each cup.
- Spoon the filling into each depression, avoiding the sides of the tins and pressing in slightly.
- Cover with the remaining batter, carefully spreading to cover the filling.
- Bake about 25 minutes, until springy and golden.
- Cool 10 minutes in the tins; carefully remove cakes to wire racks and cool completely.
- Serve plain, dusted with powdered sugar, or frost with your favorite frosting.
- (A coffee flavored frosting is great!).
Nutrition Facts : Calories 234.1, Fat 12.9, SaturatedFat 8.3, Cholesterol 54.7, Sodium 94.8, Carbohydrate 28.8, Fiber 1.4, Sugar 18.1, Protein 2.8
FUDGY FILLED CUPCAKES
Fudgy filled cupcakes ... the "yum" is in the title. Store in a covered container.
Provided by JENN6581
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 30
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper or foil liners.
- Mix cream cheese, sugar, and egg together in a small bowl for the filling. Fold in chocolate chips; set aside.
- Place butter, chocolate chips, and vanilla extract for the cupcakes in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is smooth, about 5 minutes. Remove from the heat and allow to cool slightly.
- Beat eggs in a large bowl with a whisk or an electric mixer until frothy. Beat in sugar gradually until it dissolves. Slowly beat in flour. Fold in the cooled chocolate mixture. Fill the prepared cupcake liners 1/3 full with chocolate batter. Drop a heaping teaspoon of filling onto each cupcake, then cover with a generous spoonful of batter.
- Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 19.3 g, Cholesterol 51.4 mg, Fat 10 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 6 g, Sodium 35.2 mg, Sugar 15.3 g
FUDGE FILLED CUPCAKES
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Line 30 cupcake tins with paper or foil cupcake liners.
- 3. In double boiler, set over medium heat, melt the 2/3 cup of chocolate chips, butter and vanilla.
- 4. Stir until smooth.
- 5. Remove from heat.
- 6. Beat the eggs until frothy, using a whisk or electric mixer.
- 7. Gradually, beat in the sugar until it dissolves.
- 8. Gradually, beat in the flour.
- 9. Fold in the chocolate mixture.
- 10. Fill the cupcake tins 1/3 full with the chocolate batter.
- 11. Mash together the cream cheese, sugar and egg until blended.
- 12. Fold in the 1/2 cup of chocolate chips.
- 13. Drop a heaping teaspoonful of filling into each cupcake.
- 14. Cover cream cheese filling with another generous spoonful of batter.
- 15. Bake for 25 to 30 minutes.
- 16. Let cupcakes cool completely on a rack before storing in a covered container.
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