Filled cupcakes were new to me so I actually made these in a hurry on the day I was leaving for India. The cupcakes were so soft that I couldn’t do the filling process easily.
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Recipe Source – Baking Bites
Makes about 24 cupcakes
Ingredients:
1/2 cup butter, room temperature
2 cups sugar
3 large eggs
3/4 cup sour cream (low fat or full) – can be substituted with yogurt or cream mixed with a tsp of yogurt
1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder
2-oz dark chocolate
1 cup water, boiling
How to Make Devil Food Cupcakes
Preheat the oven to 350F and lightly grease two 12-cup muffin tins.
In a large bowl, cream together butter and sugar until light.
Beat in eggs one at a time, followed by sour cream and vanilla extract.
In a small bowl, whisk together flour, baking soda and salt.
Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix.
Stir well between each addition and mix until no streaks of flour remain.
Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup).
Pour chocolate water into the rest of the batter and stir until uniform.
Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)
Turn cupcakes out onto a wire rack to cool completely before frosting and filling.
Vanilla Cream Filling
3 tbsp all purpose flour
1/2 cup milk (low fat is fine)
1/2 cup butter (or trans fat-free shortening)
1/2 cup granulated sugar
1/2 scraped vanilla bean or 1 tsp vanilla extract
Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes.
Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil.
When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.
When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until lightl. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.
Chocolate Buttercream Frosting (I didn’t make this)
1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
2-3 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract
Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.
Assembly
Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes. Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling.
Top off with a flat circle of cake to plug the hole and keep the filling in place.
Yum!
can we use milk instead of eggs? and if yes then how much in quantity?
no milk is not a good substitute for eggs. to find a good sub, please try a search for "egg substitutes in cake"
Hi, is this recipe the halved one or the original?
i don't remember. i have mentioned how many cupcakes this amount makes – which is 24.
Hi, I tried baking these cupcakes but my cupcakes didn't turn out right. They were flat, crumbly (instead of fluffy) and have a lot of holes in them. I saw specks of sugar in the baked cupcakes, so is the crumbly texture due to excess sugar? (my butter and sugar mixture isn't creamy, it's very dry) Regarding the flatness of the cupcakes, i was wondeing if it is due to my oven setting? I'm still a beginner at this >< am I supposed to use the heating effect from above and below or just above? Thank you so much!
-C
sugar can't be the reason. not sure what went wrong, it's very hard to say when i have no clue what steps you took, freshness of ingredients, etc. sorry!
okay thanks anyway! By the way are cupcakes supposed to be baked in middle rack with heat coming from both above and below the rack?
yes, i bake all cakes in the middle rack of the oven, not just cupcakes
Sorry please ignore the previous comment! I realised that there were a lot of typo errors. Look at the next one instead 🙂
-C
I have tried baking the cupcakes but they just don't seem to rise… They have a lot of holes, are flat and taste crumbly, not fluffy. I can see specks of sugar… Is it because of excess sugar? I'm a beginner, so pardadvice following question: do I select the oven button for both heat above and below or just above? Please advice! Thank you
Hi, I was wondering how long do these cupcakes keep?
up to three days
Hey nags! I've tried out this recipe and replaced sour cream with plain yogurt as I couldn't find the former. The cupcakes were super soft and moist (as promised)! Great recipe~
I have been a regular visitor of your blog and have been drooling over all the chocolate recipes since Im myself a chocolate addict.. but this recipe has completely left me spell bound.. something so delicious can be so easy to make..all thanks to you!!!
You are an angel for all the food lovers out there!! Cheers!
superb. i like.
we can do that but not with this kind of filling. that will need to be something that will hold up to the heat when baked!