Chocolate Cupcakes with whipped cream filling

cupcakes2
cupcakes2

I chose to make these chocolate cupcakes today for several reasons. First, these cupcakes are one of my favorites as well as a favorite among my friends and family that have had them. So, I’m counting on them being a hit for some other special people, too. Second, I recently purchased some new Russian piping tips that I have been dying to try, so this is the perfect opportunity to see if they measure up to the hype.

Russian piping tips
Russian piping tips

As some of my readers may have noticed, I’ve been on hiatus for a few months. Well, my mother had been sick, so sharing my recipes had to be put on the back burner temporarily. She is getting better every day, but she had to spend time in a local nursing and rehabilitation facility. She made some friends while there and she took a liking to some of the staff as well. I wanted to show my appreciation with a small token of what I do best. CHOCOLATE CUPCAKES.

cupcakes
cupcakes

I also had a friend’s birthday recently. She doesn’t ask for much, but she has been hankering something chocolatey. So, these chocolate cupcakes should do the trick.

They’ve got lots of butter and eggs, so they’re rich and moist. As an added bonus, I like to add a little fresh, whipped cream, peanut butter or jelly to center of these chocolate cakes, so you get a little surprise in each bite. There’s no limit to the possible types of frosting to finish them off either.

If you need some tips on making the perfect texture of cake, I provide a lot of information in my article Italian Cream Cake and Tips For A Better Batter.

Icing, glaze, ganache, frosting, or fondant?

So, what’s the difference between them all? It depends on who you ask. You’ll probably get a different answer from from different parts of the country and different parts of the world as well. But, I’m going to tell you what I call them so we can be on the same page for the purpose of these recipes.

Generally, though, frosting is thick and fluffy. The mixture is made from a base of dairy products, such as butter and/or cream cheese, and powdered sugar. It’s fluffy enough to stand on its own in various shapes made by piping, yet thick enough to spread with a spatula.

Icing generally has a thinner, glossier texture and is made with a powdered sugar base and water or milk and often times food coloring will be added. This mixture hardens somewhat when it dries, so it is perfect for decorating cookies.

A glaze also has a thinner, glossier texture and is made with a powdered sugar base, but generally uses a fruit juice for added flavor. This mixture can be easily poured over your scones, donuts or other pastries and cakes.

Chocolate ganache is the best of both of the worlds of frosting and icing. It’s thick enough to be a substantial addition to your cake, much like that of frosting. But it’s also thin and glossy, like an icing, that can just be poured over your desserts.

Fondant is a thick paste made of sugar, water and egg whites or meringue powder which, when dried, it can be rolled out into a sheet then laid out and formed around the cake.

Fun fact

Powdered sugar is also known as confectioner’s sugar, icing sugar or 10X sugar. The 10 in 10X represents the number of times the granulated sugar has been processed to make it into the fine powdery substance that easily dissolves. Powdered sugar is also a preferred sugar used by candy makers…or confectioners.

Cream filled Chocolate Cupcakes

A rich, moist, dark chocolate cake with a creamy filling.

Course Dessert
Keyword chocolate
Prep Time 1 hour
Cook Time 15 minutes
Cooling and decorating 4 hours
Total Time 1 hour 15 minutes
Servings 42 cupcakes
Author Lisa

Ingredients

For the cake:

  • 1 cup unsifted unsweetened dark cocoa
  • 2 cups boiling water
  • 1 tbsp instant coffee granules + 1/4 cup warm water
  • 2 3/4 cups sifted flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 2 1/2 cups sugar
  • 5 eggs
  • 1 1/2 tsp vanilla

For the filling:

  • 1 cup heavy cream
  • 1/4 cup confectioner’s sugar
  • 1 tsp vanilla

Instructions

For the cake:

  1. In a medium bowl, combine cocoa with boiling water, mixing together with a wire whisk until smooth. Set aside to cool completely (about 2 hours).

  2. In a small bowl, mix the instant coffee granules with the warm water until thoroughly dissolved. Add to the cooled cocoa mixture.

  3. Sift the flour with the baking powder, salt and baking soda.

  4. Preheat oven to 350 degrees. Line cupcake pan with liners. (I would recommend baking no more than 24 cupcakes at a time, otherwise you may need to adjust your baking time and temperature. This recipe would require baking the batter in two batches.)

    You can also make this recipe into a 3-layer cake using three, 9 inch cake pans.

  5. In a large bowl of an electric mixer, at the setting for creaming, cream the butter and the sugar for about 5 minutes until light and fluffy.

    Cake batter adding flour
  6. Add the vanilla then the eggs, one at a time, just until you can no longer see the ingredient you just added. Overmixing will flatten your fluffy butter mixture.

    Gradually adding the cocoa
  7. At low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds) beginning and ending with the flour mixture, just until you can no longer see the ingredient you just added. Overmixing will flatten your fluffy butter mixture and will alter the structure of your cake.

    Mix just until the ingredient is added
  8. Fill cupcake cups approximately 3/4 to the top of the liner and bake for 13-15 minutes. There should be a few moist crumbs on a toothpick when inserted to the middle of the cupcake. The cakes will finish baking while they are cooling down. Allow the cakes to cool for about 1 hour before proceeding to the next step.

    (If you prefer the layer cake, divide the batter evenly between 3 cake pans, bake 25-30 minutes or until a few moist crumbs remain on a toothpick when inserted into the middle of the cake.)

    whipped cream2

For the filling

  1. Whip the heavy cream, vanilla and confectioner’s sugar on high speed of electric mixer until stiff peaks form. Refrigerate until ready to use. 

    Filling tip
  2. Once the cupcakes are cooled, using a decorating bag fitted with a filling tip, fill the bag with the whipped cream. Insert the tip into the cake and gently squeeze until the cupcake is filled with the cream.

    (If making the layered cake, simply spread the whipped cream between layers.

    Glass stand
  3. If you have trouble filling your decorating bag, try wrapping the opening of the bag over the rim of a tall glass. This will keep the bag open while you are scraping your bowl and filling the bag. You can also rest your bag in the glass when not in use to avoid a messy work area.

  4. Decorate with your favorite frosting or check out my favorite recipes below.

    filled cupcakes

No matter how you choose to top these delicious miniature cakes, any one of the following recipes will be sure to please the crowd. I’m partial to either buttercream, ganache or cream cheese frostings for cake and not really a fan of fondants because I prefer a fluffy, whipped texture as opposed to the sheet of sweetness. I’ve only used store bought fondant before, but I have a few recipes I want to try. Who knows? I may change my mind and give fondant another chance. Look for my recipes for icings and glazes in the near future. I think you’ll enjoy the pastries that go along with them too. 

Buttercream Frosting

Course Frosting
Keyword Frosting
Prep Time 10 minutes
Total Time 10 minutes
Author Lisa

Ingredients

  • 1/2 cup butter
  • 1/2 cup crisco I use butter flavored crisco
  • 4 cups confectioner’s sugar
  • 2 tbsp milk if needed
  • 1 tsp vanilla

Instructions

  1. Beat butter and shortening until light and fluffy. (The butter should be at room temperature. If they are too soft, return to the refrigerator for a few minutes.)

  2. Add the vanilla.

  3. Gradually add the confectioner’s sugar. Continue beating until the frosting is smooth and creamy.

  4. You may not need all the confectioner’s sugar. If your frosting becomes to thick, gradually add a teaspoon of milk at a time until you reach the desired consistency.

    buttercream divided

Cream Cheese Frosting

Course Frosting
Prep Time 10 minutes
Total Time 10 minutes
Author Lisa

Ingredients

  • 1/2 cup butter softened
  • 8 oz cream cheese softened
  • 4 cups confectioner’s sugar
  • 1 tsp vanilla
  • 1 tbsp milk if needed

Instructions

  1. Beat butter and shortening until light and fluffy. (The butter should be at room temperature. If they are too soft, return to the refrigerator for a few minutes.)

  2. Add the vanilla.

  3. Gradually add the confectioner’s sugar. Continue beating until frosting is smooth and creamy.

  4. You may not need all the confectioner’s sugar. If your frosting becomes to thick, gradually add a teaspoon of milk at a time until you reach the desired consistency.

    cream cheese frosting

Peanut Butter Frosting

Course Frosting
Keyword Peanut butter
Prep Time 10 minutes
Total Time 10 minutes
Author Lisa

Ingredients

  • 1/2 cup crisco
  • 1/2 cup butter softened
  • 1/2 cup peanut butter
  • 4-5 cups confectioner’s sugar
  • 1 tsp vanilla

Instructions

  1. Beat butter and shortening until light and fluffy. (The butter should be at room temperature. If they are too soft, return to the refrigerator for a few minutes.)

  2. Add the peanut butter.

  3. Add the vanilla.

  4. Gradually add the confectioner’s sugar. Continue beating until the frosting is smooth and creamy.

  5. You may not need all the confectioner’s sugar. If your frosting becomes to thick, gradually add a teaspoon of milk at a time until you reach the desired consistency. If the frosting is to thin, gradually add additional confectioner’s sugar.

    cupcakes

Chocolate Ganache

Course Frosting
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Lisa

Ingredients

  • 8 oz semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tsp instant coffee granules

Instructions

  1. In a double boiler over simmering water, melt chocolate.

  2. Add instant coffee granules. Stirring until smooth.

  3. Gradually add the heavy cream and continue stirring until well incorporated and mixture is smooth and creamy.

  4. Decorate by dipping the tops of the cupcakes into the mixture or pouring the mixture over the cakes. The mixture will harden as it sits. 

    cupcakes

Chocolate Frosting


Course Frosting
Keyword chocolate
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 1 hour
Total Time 20 minutes
Author Lisa

Ingredients

  • 6 oz semisweet chocolate
  • 1/2 cup light cream
  • 1 cup butter
  • 2 1/2 cups confectioner’s sugar

Instructions

  1. In a medium saucepan over medium low heat, combine the chocolate pieces, cream and butter.

  2. Stir until all chocolate pieces have melted and mixture is smooth.

  3. Remove from the heat.

  4. Gradually add confectioner’s sugar whisking until sugar is fully incoorporated and mixture is smooth. It may be necessary to to place the pan in a bowl of ice to help with the cooling down process. 

  5. Decorate as desired. 

    cream filled chocolate cake

Coffee Brownie Bites with Chocolate Chip Cookie Dough Frosting

I bake a lot. Mostly cakes for friends’ and family birthdays or other special occasions, miscellaneous events and holidays. I’m a sucker for coffee, chocolate chip cookies and brownies. So, when I bake for myself, how am I supposed to decide between the three. Well, I found a way to incorporate all my favorite things with these Coffee Brownie Bites with Chocolate Chip Cookie Dough Frosting.

Don’t Fear The Dough Though

No one openly admits to eating cookie dough with raw eggs and there seems to be a debate about raw flour nowadays, too. Although, I have sampled my cookie dough many times prior to baking (I have to make sure it tastes right, right?), I have never once died nor gotten sick from it. But, not to worry, this frosting doesn’t have any eggs or flour in it, so it is totally safe to eat.

Don’t make the same mistake I made once though. I added the chocolate chips to the frosting then decided I wanted to use a cake decorating tool. Those chips don’t fit through the opening of the decorating tips. So, instead, I added spoonfuls of the frosting sandwiched between two brownies, topped with coffee frosting, nuts and a drizzle of chocolate ganache.

brownie cakes with cookie dough frosting
brownie cakes with cookie dough frosting

Brownies – Cakey or Fudgy? What’s Your Pleasure?

As I said before, I love brownies. I’m not a fan of brownies that are too cakey, but I’m also not a fan of brownies that are too fudgy either. If I want something chocolate cakey, I will make a chocolate cake. Likewise, if I want something chocolate fudgy, I will make chocolate fudge. (Yes. Don’t worry. I have great recipes for those, too. I’ll share them another time.) So, how do we compromise on the perfect balance of textures for a brownie? I like them chewy, if you do, too, this is the recipe for you. These are chewy with just the right amount of cakey and fudgy textures.

A Decadent Dessert, A Decade In The Making

I’ve lost track of how many times I’ve made brownies. But, my quest started about 10 years ago. Each time I made them I was told they are perfect and don’t need any changes. I wasn’t convinced though. There was always room for improvement. They were either too cakey or too fudgy.

There are so many factors that can make or break your brownie. For instance, did you know that the order in which you add the ingredients can make a difference in how they turn out? I’ve never strayed from my original ingredients, but I have experimented with the order in which they are added so many times, I think I finally got it just right.

Also, the baking time plays a huge role in the texture. Experiment with what texture you like, but be sure to check the doneness often. You can always bake it for a few more minutes, but you can’t undo it if you bake them too long.

A Few Tips For A Perfect Brownie

Use a double boiler to melt your butter and chocolate. If you don’t have an actual “double boiler”, just use a medium pot with a smaller pot or heat resistant bowl nestled inside the larger bowl. (As you can see in the picture below…the smaller pot has a handle on either side, so it just hangs in the larger pot perfectly.) Be mindful to use just an inch or two of water in the pot and do not allow your inner pot or bowl to touch the water. Even though the name “double boiler” suggests boiling the water, in this case you just want to simmer the water.

Coffee Brownie Cookie Dough melted chocolate
Coffee Brownie Cookie Dough melted chocolate

Be careful not to let the steam escaping from the bottom pot to form any droplets of water that can drip into your chocolate. Even the smallest amount of water added to chocolate can actually seize the chocolate and will turn it into a big lumpy glob. (It is possible to rescue the chocolate by gradually adding warm milk or cream, but it’s best to avoid a potential kitchen fiasco altogether.)

Since we’re using butter in this recipe, I would suggest melting the butter first then adding a little chocolate at time while constantly whisking until the chocolate has melted and is well incorporated. This should help avoid the possibility of seizing. Also, be sure to keep the temperature low. Too high of heat will brown the butter and scorch the chocolate. Neither will taste good in your brownies.

Once you’ve melted the butter and chocolate then added the sugar, it is important to allow the mixture to cool for a few minutes before adding the eggs. You don’t want the eggs to start cooking before you put the batter in the oven. We’re making brownies, not chocolate scrambled eggs after all.

Once your batter is baking, it can be tricky to tell when it is done. Oven temperatures vary, so it’s best to not go strictly by the timing. You’ll need to text the doneness with a toothpick.

Obviously, if you check the batter and it’s still a jiggly in the middle, they’re not done. If it appears set in the middle and when you insert a toothpick it is gooey, they’re still not done. They’re done when you insert a toothpick and there are a few moist crumbs sticking to the toothpick. The brownies will continue baking as it cools, so you don’t need to worry about it being undercooked.

On the other end of the spectrum, if you insert the toothpick and it comes out completely clean, they are overdone. They’ll still be good as long as they’re not burnt, but they’ll just have a different texture.

Coffee Brownie Bites with Chocolate Chip Cookie Dough Frosting

A dessert with various flavors. If you're just in the mood for a brownie without the other flavors, you can easily omit the coffee and the frosting and still have an excellent brownie.

Course Dessert
Keyword Brownie
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16
Author Lisa

Ingredients

For The Brownies

  • 1/2 cup butter
  • 4 oz chocolate chips
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract
  • 1 tbsp instant coffee
  • 1/4 cup warm water
  • 2 extra large eggs
  • 1 cup flour
  • 2 tbsp cocoa powder

For The Frosting

  • 1 cup butter
  • 1 cup brown sugar
  • 2 tsp pure vanilla extract
  • 3 cups confectioner's sugar
  • 1/4 cup milk
  • chocolate chips or sprinkles

Instructions

For The Brownies

  1. Preheat oven to 350 degrees. Prepare an 8X8 inch baking pan by thoroughly greasing the pan, addling a sheet of parchment paper, then greasing the parchment paper. (This allows for the easy removal of the brownies from the pan.)

  2. Prepare the coffee by adding the instant coffee to a small bowl. Add the warm water and mix until the coffee has dissolved.

  3. In the bottom portion of a double boiler, bring about 1 to 2 inches of water to a low simmer over medium heat. Reduce heat to medium/low. In the top portion of the double boiler, add the butter and allow to melt.

  4. Gradually add the chocolate chips to the melted butter, a little at a time. Whisking constantly until the chocolate has completely melted and is fully incorporated with the butter.

    Coffee Brownie Cookie Dough melted chocolate
  5. Add the vanilla, salt and prepared coffee. Continue whisking until well blended.

  6. Add the sugar, a little at a time, until well blended. Remove from heat and allow to cool for 10 minutes.

  7. Mix the flour and cocoa powder. (The cocoa powder is basically just to retain the rich, chocolate appearance of the batter, otherwise the flour lightens the batter. I prefer a rich, dark, brownies, so I use dark chocolate cocoa powder.)

  8. Gradually add the flour mixture to the batter, a little at a time. Mixing just until the flour is incorporated. The batter should have a thick texture.

  9. Pour the batter into your prepared baking pan and spread evenly.

  10. Bake for 30-40 minutes. Starting at 30 minutes, test the center of the brownies with a toothpick. The toothpick should not be gooey, but if it is, let it bake for a few more minutes. If the toothpick test results in a moist toothpick with a few crumbs, they are ready.

    The brownies will finish baking as they are cooling down. This will yield a chewy brownie. Baking them too long, will result in a cakier brownie that may be a little hard. They'll still taste good, but the texture won't be quite right.

    Allow the brownies to cool completely before removing from the pan.

For The Frosting

  1. Cream together the butter and the brown sugar in large bowl of a mixer.

  2. Blend in the vanilla.

  3. Gradually add the confectioner's sugar, a little at a time.

  4. Occasionally check the texture of the frosting. If the frosting gets a little too thick add a teaspoon or two of milk.

  5. Once the brownies have cooled, cut into squares and add frosting as desired.

    Coffee Brownie Bites with Cookie Dough Frosting
  6. Top with chocolate chips or sprinkles.

 

Speaking of kitchen mishaps, I highly recommend the book “How To Break An Egg“. It’s from the editors, contributors and readers of “Fine Cooking Magazine”. It has 1,453 kitchen tips, food fixes, emergency substitutions and handy techniques. It is full of everything from how to carve a leg of lamb to measurement equivalents to caring for your pots. I use the emergency substitutions section the most, but the whole book is fantastic. It should be noted that I’m NOT being paid for this recommendation. But, I just truly have found this book to be the most used book in my kitchen.

What’s your biggest kitchen mishap? How did you remedy the situation? Tell me about it in the comments below.