Step-by-Step Guide to Make Homemade Cream Filled Cupcakes

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, cream filled cupcakes. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Cream Filled Cupcakes is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Cream Filled Cupcakes is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have cream filled cupcakes using 23 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cream Filled Cupcakes:

1. Make ready cupcakes
2. Prepare 1 1/3 cup all-purpose flour, sifted
3. Get 1 sifted 1/2 teaspoon baking soda
4. Prepare 1 pinch of salt
5. Take 1/4 cup unsweetened cocoa powder, sifted
6. Get 6 tbsp (3/4 stick/3 oz./84g) unsalted butter, at room temperature
7. Prepare 1 cup plus 2 tablespoons granulated sugar
8. Make ready 2 large eggs
9. Make ready 1 tsp vanilla extract
10. Take 1 cup buttermilk
11. Make ready filling
12. Get 1/2 cup heavy whipping cream
13. Take 2 tbsp confectioners' sugar
14. Prepare 1/2 tsp vanilla extract
15. Take frosting
16. Get 4 oz semi-sweet chocolate, chopped
17. Take 1/4 cup water
18. Prepare 3 tbsp granulated sugar
19. Get 1 tbsp cold unsalted butter
20. Prepare icing
21. Prepare 1 tbsp egg white, at room temperature
22. Prepare 1 pinch of cream of tartar
23. Make ready 1/2 cup plus 2 to 3 tablespoons confectioners' sugar

Steps to make Cream Filled Cupcakes:

1. Instructions: TO MAKE THE CUPCAKES Preheat oven to 350°F F/180 degrees C. Line a 12-cup muffin tin with cupcake liners. In a medium mixing bowl, resift the flour with the baking soda salt, and cocoa powder and set aside.
2. In a large mixing bowl, cream the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Then, with a wooden spoon, beat in half the buttermilk and half the flour and cocoa mixture, stirring well to combine. Add the remaining flour and cocoa mixture, stirring well to combine. Add the remaining buttermilk, and remaining flour mixture and beat until thoroughly mixed. Evenly divide the batter among the muffin tins (about 1/4 cup of batter per tin) and bake for 25 to 30 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the middle of a cupcake comes out clean. Cool the cupcake tin on a cake rack. When completely cool, remove the cupcakes from their paper liners. touch and a toothpick inserted in the middle of a cupcake comes out clean Cool the cupcake tin on a cake rack. When completely cool, remove the cupcakes from their paper liners.
3. TO MAKE THE FILLING In a chilled bowl, whip the heavy cream with the sugar and vanilla until the mixture is stiff. With a small paring knife, cut out a small cone shape from the bottom of each cupcake and reserve them for later. With a knife or smal spoon, remove about a teaspoon full of cake from inside each cupcake to create a hollow.
4. Fill a pastry bag fitted with a 1/4 -inch round tip with the whipped cream, and pipe it into the hollow (if you don't have a pastry bag, then just spoon the cream inside the cakes as best as you can). Plug up the bottoms of the filled cupcakes with the reserved cake cones and set the cupcakes, bottom side down, on a baking sheet and refrigerate.
5. TO FROST THE CUPCAKES In a small saucepan, combine the chocolate, water, and sugar and bring to a boil. When the ingredients are at a boil, lower the heat and simmer very gently, stirring on occasion, for 5 minutes exactly. Transfer the icing bowl which in the butter, and cool until the icing has set up a bit. Remove the cupcakes from the fridge, then pour the icing on each cupcake. With a rubber spatula, spread the icing out to the edges and refrigerate until ready to eat.
6. TO MAKE THE ICING In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing. Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature.
7. Note: The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.

So that is going to wrap it up with this special food cream filled cupcakes recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!