Reminiscent of the popular store-bought favorites, these chocolate cream-filled cupcakes are a hit with kids and with adults.

Source: Family Circle
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Ingredients

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Filling and Swirl:
Glaze:

Directions

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  • Heat oven to 350°. Line 24 muffin cups with paper liners.

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  • Combine the flour, cocoa, baking soda and salt in a medium bowl. Whisk to blend. Combine the buttermilk and the vanilla in a measuring cup.

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  • Beat the butter and the sugar in a medium mixing bowl with an electric mixer on medium high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour mixture alternating with the buttermilk mixture, starting and ending with the flour mixture.

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  • Divide the batter between the prepared muffin pans. Bake until a toothpick inserted in centers comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool 10 minutes. Invert and cool completely.

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Filling and Swirl:
  • Beat butter in a medium-size bowl until light and fluffy. Gradually add confectioners' sugar. Add 2 tablespoons of the milk and beat 5 minutes until almost white and light and fluffy. Add additional milk if mixture is too thick. Spoon frosting into a pastry bag fitted with a medium-size plain round tip. Remove cakes from pan. Insert tip of pastry bag into top of cakes, about 1/2 inch deep, and squeeze.

Meanwhile, make the Glaze:
  • Heat the cream and corn syrup in a small saucepan over medium heat until it just comes to a boil. Remove from heat and stir in the chocolate chips. Cover and let stand 5 minutes. Whisk until smooth.

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  • Dip the tops of the filled cupcakes into the chocolate glaze. Place on a cooling rack to set for 10 minutes.

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  • Change the piping tip for the vanilla frosting to a smaller round tip. Pipe decorative swirls on top of the glazed cupcakes.

Nutrition Facts

256 calories; 12 g total fat; 7 g saturated fat; 49 mg cholesterol; 156 mg sodium. 37 g carbohydrates; 2 g fiber; 4 g protein;

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