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

Mini Pavlova

This dessert is what I save for the most special occasions. I made these Mini Pavlova for Mother’s Day this year and I have to say, if you want to make an extraordinary dessert, This. Is. It. The delicious meringue literally melts in your mouth. It’s like little clouds of heaven topped with lemon curd, fresh fruit and whipped cream.

The first time I made this, I was very intimidated by the thought of the meringue. But it’s actually fairly easy to make and I’m going to share all the tips so you can look like a pro on your first try, too.

No Need To Share, There’s Enough For Everyone

I don’t recall where I got this recipe, but I remember that recipe serving suggestion was for one large meringue that would be cut into individual servings. I like the idea of the miniature Pavlova that can be customized for each guest’s taste at the dessert table.

Leftovers of a large Pavlova with all the toppings would need to be refrigerated. The cold temperature and the moisture from the lemon curd would affect the texture of the meringue.

Making individual meringues that can be stored in an air-tight container at room temperature preserves the structure of the meringue and can be kept up to a couple of weeks.

Berries, Citrus, Creams and Curds Galore

There are so many combination of fruits that can be used as a topping. I like the idea of setting out a whole buffet style dessert bar. There would be a wide variety of berries and citrus fruit along with stone fruits and tropical selections, too.

You can use the basics for making lemon curd and switch out the zest and juice of lemons with oranges or limes. Providing a variety of curds to mix and match with the various fruits. Not to mention the different variations of whipped cream that can concocted.

What Can’t You Do With Meringue?

A friend and I were recently discussing the endless possibilities of uses for the meringue shells. We came up with many options, but edible bowls for ice cream is something I am going to have to try soon. That would be fun. I once ran out of curd but had one lonely meringue left, so I used chocolate pudding and whipped cream. It was nowhere near as elegant as the Pavlova, but it was actually pretty tasty.

I’m thinking there must be some savory options that haven’t been explored yet as well.  Hmmm? Well, I’m starting to get sidetracked here. Back to the Pavlova.

Making The Meringue

Using room temperature eggs will give your meringue more volume. For the meringue, you will only use the egg whites. So, about 30 to 60 minutes before you are ready to start, separate your eggs. Reserve the yolk for the curd.

Beat the egg whites and add the ingredients as described in the instructions of the recipe. If you’re a multitasker in the kitchen, be sure that you are starting with a clean, dry bowl, beaters or whisk that are free of any fatty residue. Your eggs won’t stiffen if there is any residue remaining on your bowl or utensils.

This process can take about 20 minutes. The egg whites will eventually form stiff peaks. You’re almost done. Just take a pinch of the meringue and rub it between your fingers. It should feel silky and sticky. If it feels gritty from the sugar, beat for another minute or two.

Once the meringue is done, use care not to disturb the meringue too much as you could deflate the air you just beat into it. You should carefully spoon the meringue onto your parchment lined baking sheet and gently spread the mixture to create a bowl-like shell. I like to delicately transfer the meringue into a cake decorating bag and pipe the meringue into neat bowls. Whichever way you decide to get it to the oven, there are some more tips to consider while baking.

Baking Meringue DOs and DON’Ts

You DO want to bake at a low temperature…ideally 250 degrees. You’re basically drying out the stickiness of the meringue. But, meringue is delicate, so it needs to be done slowly. DON’T bake at a higher temperature to try to get it done quicker. It’s going to take as long as it’s going to take.

You DO want to keep the oven door closed while the meringue is baking. Your meringue will crack if there is a change in temperature. DON’T open the door every 5 minutes to check on them. They will need to bake for 60 minutes. If you peak through the window and see that they are starting to get brown, reduce the oven temperature by 15 or 20 degrees.

When they are done baking, DO turn off the oven. DO leave the meringues in the oven for at least an hour so they can continue to dry on the outside. DON’T remove them from the oven sooner, due to the above-mentioned change in temperature.

Pavlova

A delicate meringue dessert that will literally melt in your mouth. This is the best dessert for showcasing fresh fruit, curd and cream.

Course Dessert
Keyword Meringue
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Inactive time 1 hour 30 minutes
Total Time 3 hours
Servings 12
Author Lisa

Ingredients

For The Meringue

  • 6 extra large eggs (separated) room temperature whites for the meringue (reserve yolks for the curd)
  • 1/8 tsp cream of tartar
  • pinch salt
  • 1 1/2 cups sugar
  • 1 tsp lemon juice (from the curd ingredients)
  • 1 tsp pure vanilla extract
  • 2 tsp cornstarch
  • various berries or other fruit as desired

For The Curd

  • 6 egg yolk (from the meringue)
  • 2 extra large eggs
  • 3/4 cup sugar
  • 1/4 cup fresh lemon zest from approx. 5 lemons
  • 1/2 cup fresh freshly squeezed lemon juice from approx. 5 lemons
  • pinch salt
  • 8 tbsp butter diced into small cubes

For The Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tbsp confectioner's sugar

Instructions

For The Meringue

  1. Preheat the oven to 250 degrees. Line baking sheets with parchment paper.
  2. Using a stand mixer, beat the room temperature egg whites, salt and cream of tartar on high speed (check your manufacturer's setting for aerating egg whites) until soft peaks form. The soft peaks can be made by pulling the beater out of the eggs whites.

  3. Continue beating on high speed. Gradually add the sugar 1 tbsp at a time. Stiff peaks will form and when the meringue no longer feels gritty, beat in the lemon juice and the vanilla.
    Pavlova meringue
  4. Gently fold the cornstarch into the meringue. Be careful not to mix the meringue as it could deflate the air that you just beat into it. 

  5. Spoon 6 mounds of meringue onto two large parchment lined baking sheets. Leaving a couple of inches space between each mound. Carefully spread the meringue and shape it into the form of a bowl. (Or gently transfer the meringue to a cake decorating bag and lightly pipe the meringue into a bowl shape.)

    Pavlova meringue shells
  6. Bake for 60 minutes. Turn off the oven and allow to cool down for another hour. Do not open the door during the baking or cooling process. Changes in temperature will crack your meringue. (During the baking and cool down process, proceed to the instructions for making the curd and whipped cream.)

    Pavlova baked shells
  7. Once the meringue has fully cooled, spread a spoonful of curd on top of the meringue.

    Pavlova assembly
  8. Spread fresh whipped cream over the lemon curd.

    Pavlova assembly2
  9. Top with fruit of your choice. I used raspberries, blackberries, mango, strawberries, and kiwi.

    Pavlova2

For The Curd

  1. In the bottom portion of a double boiler over medium heat, bring 1 or 2 inches of water to a low simmer. Reduce heat to medium/low.

    Curd ingredients
  2. In the top portion of the double boiler, add the egg yolks and the whole eggs. Gradually add the sugar a little at a time, whisking constantly to keep the mixture smooth. Add the lemon zest, lemon juice and salt.
  3. Continue whisking over medium/low heat for approximately 8 minutes. If the heat is too high or there is a long lapse in the whisking, you will end up with lemon flavored scrambled eggs. So, keep whisking until the mixture is thoroughly cooked and the sugar is dissolved.

  4. Remove from the heat. Add small amounts of the cubed butter pieces at a time. Continue whisking until the butter melts and is incorporated into the mixture.

  5. Strain the mixture into a medium bowl to remove any remaining solid zest pieces.

For The Whipped Cream

  1. Add the confectioner's sugar to a large bowl of a mixer. Add the heavy whipping cream and whip the cream for about 5 minutes or just until the cream forms stiff peaks.

Recipe Notes

Allow the egg whites to come to room temperature for at least 30 minutes to an hour prior to beating. This will help give the meringue more volume.

So, what do you think? Give it a try and let me know how you did in the comments below. Also, please like us on Facebook and Twitter. I’d love to hear more from you and see what you’re cooking.