Cream-Filled Devil's Food Cupcakes
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
45
Spice
66
Sweetness
56
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.25 cups
Cake Flour1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 cup
Sugar (confectioners')3
Eggs1 cup
Buttermilk1 tsp
Vanilla Extract3 tbsps
Vegetable Shortening1 cup
Light Corn Syrup3 cup
Heavy CreamDirections:
1
Set a rack in the middle of the oven and preheat to 350 degrees
2
Generously coat a 12-slot muffin tin with nonstick vegetable spray
3
Into a large bowl, sift the flour, cocoa, baking soda, baking powder and salt together three times
4
In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined
5
Add the eggs, one at a time, beating until each is incorporated
6
Continue beating until light and fluffy, about 6 minutes more
7
With the mixer on its lowest setting, beat in a third of the flour mixture
8
Beat in the buttermilk and vanilla, then another third of the flour
9
Beat in the coffee and then the remaining flour
10
Fill the cups of the muffin tin two-thirds full and bake for 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean
11
Set the pan on a rack to cool
12
With a small knife, carefully carve a 1-inch-round by 1-inch-deep plug out of the bottoms of the cupcakes-you're going to need the plug to refill the hole, so don't chuck it out
13
Fill with vanilla cream
14
Cut a 1/4-inch disk off the cake plug and cover the exposed cream
15
Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up
16
Transfer to the refrigerator for 20 minutes to set before serving
17
With an electric mixer, beat together the vegetable shortening and butter until blended
18
Turn the mixer down to its lowest setting and gradually add the confectioners' sugar
19
Turn the mixer back up and beat a high speed until light and fluffy, about 5 minutes
20
At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minutes more
21
Scrape the vanilla cream frosting into a pastry bag fitted with a 1/4-inch plain tip
22
Put the chocolate in a small bowl
23
In a small saucepan, over medium heat, bring the cream just to the simmering point
24
Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth