Best Cream Filled Cupcakes Recipes

CREAM FILLED CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
• In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

CREAM FILLED CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
• Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
• Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
• Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.

CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
• In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
• In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

DREAMY CREAM-FILLED CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
• Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

CREAM-FILLED CUPCAKES

Steps:

• Prepare and bake cake batter according to package directions, using 24 paper-lined muffin cups. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; beat in the salt mixture., Cut a small hole in the corner of a pastry bag; insert round pastry tip. Fill the bag with cream filling. Push tip through the top of each cupcake to fill center. , Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a dipping consistency., Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator.

CREAM-FILLED CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
• Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
• Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
• Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
• Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

SURPRISE! CREAM-FILLED CUPCAKES

Steps:

• Prepare cake mix according to the package directions, substituting coffee for the water called for on the box, if desired. A slightly richer chocolate flavor will result, but no detectable coffee flavor. Beat with mixer on low until all flour is moistened, then beat for 2 minute on medium speed, as directed on the box. Really, any kind of cake mix you desire can be used, just follow the box's directions.
• Divide into 24 paper muffin liners that have been sprayed with non-stick spray for easy removal from cakes. Bake at 325 degrees (25 less than the box calls for) for 18 to 22 minutes, or until toothpick comes out clean. The lower temperature helps the cakes to remain moist and even topped--a trick I learned from my Wilton class instructor! Remove cakes to a rack to cool.
• In a small saucepan, whisk flour into milk until there are no lumps. Heat milk and flour on Medium Low heat, stirring constantly until mixture thickens to a gravy consistency. Remove from hot pan into a cool bowl and cover with saran. Allow to cool to room temperature. A cool water bath or refrigeration will speed up this process.
• In a mixing bowl, cream shortening and granulated sugar about 5 minutes. Add cooled milk-flour gravy and beat until fluffy and granulated sugar is dissolved completely, about another 5 minutes. Be sure to scrape your bowl and beater so that the grains of sugar at the top will be beaten in and dissolved. If in doubt, whip more. Now add vanilla and powdered sugar and whip well.
• Once cakes are fully cooled, place filling in a frosting bag with a star tip (I use size 18 or so) and press the tip down into the middle of each cake, about ¾ of an inch deep. Give a good squeeze to the bag, enough to cause the top of the cupcake to rise, but not enough to cause it to crack. If it does crack, don't worry. The buttercream will cover it! Lift out the tip and repeat with each cake. Freshly baked and cooled cupcakes, or cupcakes stored in an airtight container until you are ready to frost them, are less likely to crack.
• Make the buttercream frosting for the cupcake tops by creaming margarine, shortening, flavorings and water until fluffy. Add powdered sugar and meringue powder and beat until combined. Avoid over-beating to retain a smoother frosting.
• Frost tops of cupcakes with buttercream and enjoy! Store them in a sealed container in the refrigerator or freezer if you plan on keeping them around for a while. Store any leftover frosting and filling in airtight containers in the refrigerator or freezer as well. Both will keep great for months in the freezer, if they can last that long! Blessings!

DOUBLE RASPBERRY CREAM FILLED CUPCAKES

Steps:

• Preheat oven to 325°F. Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff. Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon. Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve. Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.

CREAM-FILLED CHOCOLATE CUPCAKES

Steps:

• In a large bowl, beat sugar, milk, oil, water, eggs and vanilla until well blended. Combine flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill paper-lined muffin cups halfway. Bake at 375° until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove from pans to wire racks to cool completely. , In a small bowl, beat butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry bag; fill with cream filling. Push tip through bottom of paper liner to fill each cupcake. Frost cupcakes.

CHOCOLATE CREAM-FILLED CUPCAKES WITH FUDGE ICING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
• Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
• Spoon batter into the prepared muffin cups, filling each about 1/2 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
• Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
• Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
• Dip the tops of the cupcakes into the fudge icing and set aside to dry.
• While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.

CREAM-FILLED PUMPKIN CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. , In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes., Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops.

VEGAN CREAM-FILLED CHOCOLATE CUPCAKES

Steps:

• For the chocolate cupcakes: Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a 12-cup regular muffin tin with muffin papers, or oil and flour the cups. Set aside.
• In a medium bowl, mix together the flour, superfine sugar, cocoa powder, brown sugar, baking soda, and salt. In a separate bowl, whisk together 1 cup (240 grams) cold water, the oil, and the vanilla. Pour the oil mixture into the flour mixture and mix them together with a wooden spoon until the batter is smooth and homogeneous. Pour the batter evenly into the prepared muffin tin cups, filling the cups about three-quarters full.
• Bake for 18 to 24 minutes, rotating the muffin tin midway through the baking time, until the cupcakes spring back when you touch them lightly in the middle and a cake tester inserted into the middle of a cupcake comes out clean. Let cool in the muffin tin on a wire rack for about 30 minutes, then remove the cupcakes from the tin and let them cool completely directly on the rack.
• While the cupcakes are baking, make the soy ganache and vegan marshmallow.
• For the soy ganache: Chop the chocolate and place in a medium metal or heat-proof glass bowl. In a small saucepan, heat the soy milk until just before it comes to a boil, when small bubbles collect along the sides of the pan. Pour the soy milk over the chocolate and let stand for about 30 seconds. Slowly whisk the chocolate and soy milk together until the chocolate is completely melted and the ganache is smooth.
• Pour the ganache into a small bowl and let it cool to room temperature so that it is cool to the touch but still somewhat liquid. If the ganache firms up too much, rewarm it slightly in the microwave or a bain-marie (see Cook's Note); don't warm it so much that it gets runny.
• For the vegan marshmallow: Place the aquafaba in a stand mixer fitted with a whisk attachment. Whip on medium-high speed for about 2 minutes, until the aquafaba gets foamy and thick. Slowly add the sugar and vanilla and whip on medium-high for 8 to 10 minutes, until the marshmallow is thick and fluffy. It will take a long time to thicken but once it does, it will magically become exactly like meringue. Use immediately.
• To assemble: When the cupcakes are completely cool, use a small teaspoon or a spoon handle to scoop out a divot in the center of each cupcake, about 1 1/2 inches deep and 1 inch wide. Set aside the pieces of cake you take out. Fill each hole with a spoonful of the marshmallow and top with a piece of the saved cake. Use an offset spatula or knife to spread the cupcake tops with the ganache, covering them fully.
• Make a cornet out of parchment paper. A cornet is a small parchment paper cone that you fill with melted chocolate, caramel, or piping icing that you use to write on cakes and cookies. To make a cornet, fold a piece of parchment paper on the diagonal and cut through the fold with a small paring knife so you have two triangles. Position one of the triangles so the longest edge is facing away from you on an angle from lower left to upper right, the shortest edge is on the right, and the middle-length edge is facing down (toward you). Now eyeball the mid-length edge to find the halfway point. Place your left hand at this point and hold it down with your forefinger and thumb. Bend down the top corner, then twist it under so that the point is approximately at the midpoint of the shortest edge and poking out about an inch. You will see the beginning of a cone forming. Slowly roll the parchment down with your right hand while anchoring the opposite tip with your left hand. After you've rolled the whole triangle into a cone, tuck the extended point of the open top inward to hold everything in place.
• Fill the cornet halfway with the melted chocolate (don't overfill or you will end up with a mess) and roll the top of the cornet closed like a tube of toothpaste, making sure to roll the cornet with the seam on the bottom. Snip the point with scissors or cut it off with a small paring knife to make a tiny opening for the filling to come out.
• Draw a decorative swirl across each of the cupcakes. Serve immediately or within a few hours of filling.
• These cupcakes should be eaten the same day they are made.

CREAM-FILLED BANANA CUPCAKES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature. , In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners' sugar. , Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar if desired.

CREAM CHEESE FILLED CUPCAKES

Steps:

• Preheat oven and prepare cake mix according to box directions. Grease and flour cupcake pan and and fill cups 2/3 full. Cream softened cream cheese together with sugar. Beat in egg and salt. Stir in chocolate chips. Drop one rounded teaspoon of cheese mixture into each cup. The cake will bake up around the cheese. Bake as directed for cupcakes on the cake mix box. Cool and frost with desired frosting or powdered sugar.

ORANGE CREAM-FILLED CUPCAKES

Steps:

• In a large bowl, beat the first eight ingredients until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in confectioners' sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using a melon scoop, remove a small amount of cake from tops of cupcakes. Top each with a small scoop of ice cream. Decorate with frosting and orange peel strips. Serve immediately.

CREAM FILLED DEVIL'S FOOD CUPCAKES

Steps:

• Set rack in the middle of oven and preheat to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners.
• Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. With the mixer at its lowest speed, beat in 1/3 the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.
• Peanut Butter Buttercream Filling: Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy. Fill a pastry bag fitted with a medium, plain tip with filling. Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.
• Ganache Frosting: Place chocolate in a medium bowl. Bring the cream to a scald in a small saucepan. Pour cream over chocolate and let sit 1 minute, then whisk until smooth. Let sit for 10 minutes until thick, but still pourable. Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.

COCONUT-CREAM-FILLED CUPCAKES

Steps:

• Cupcake: Heat oven to 350°F Generously coat 18 indents in two cupcake pans with nonstick spray. in a bowl, whisk together flour, cocoa, baking powder and salt.
• Beat butter and sugar in a large bowl on medium speed for 2 minutes, until fluffy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in two additions. Divide batter among indents, 1/3 cup each.
• Bake at 350 F for 17 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely.
• Filling and Frosting: Beat butter, shortening, powdered sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with prepared frosting and serve.

CREAM-FILLED DEVIL'S FOOD CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
• Whisk together the flour, baking soda, salt and baking powder in a medium bowl; set aside.
• Bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolves into a smooth, thicker mixture, about 3 minutes. Stir in the vanilla, and set aside until just slightly warm to the touch.
• Beat the butter and sugar on medium-high speed with an electric mixer until combined and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating to incorporate after each addition. Continue to beat while slowly pouring the cocoa mixture into the bowl (be sure to scrape out any cocoa that coats the saucepan) just until incorporated, scraping down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finish stirring by hand to avoid overmixing.
• Divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when gently pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let them cool in the pan for a few minutes, then transfer to a rack to cool completely. Unwrap each cupcake, and use a small knife to cut out a small "plug" of cake in the middle of each bottom, cutting about halfway through the cupcake.
• For the filling: Beat the marshmallow, confectioners' sugar and butter with an electric mixer in a medium bowl until smooth. Transfer the mixture to a large resealable plastic bag, and snip off one corner. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.
• For the glaze: Combine the butter, chocolate, honey and salt in a small microwave-safe bowl, cover with plastic wrap and poke a hole in it to vent. Microwave on high (at 100 percent power) for about 1 minute, until the butter and most of the chocolate is melted. Whisk until smooth; let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes.
• For the icing: Put the filled and glazed cupcakes on a rack set over a baking sheet or piece of parchment. Whisk the confectioners' sugar, butter and 2 tablespoons water together in a small bowl. Top each cupcake with a drizzle of icing; let harden, about 10 minutes. Put the finished cupcakes in fresh liners. The cupcakes can be baked, filled, glazed and iced a day ahead and stored in an airtight container at room temperature.

CREAM-FILLED BLACKOUT CUPCAKES

Steps:

• For the chocolate cupcakes: Preheat your oven to 350 degrees F and line a 12-cup standard muffin tin with 12 cupcake liners.
• In the bowl of your stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa, baking powder and salt and mix on low for 30 seconds to combine. Add the oil, melted butter, water, beaten egg and vanilla and mix on low to combine. Scrape the bowl and beater with a rubber spatula and then mix on medium speed for 30 seconds.
• Scrape and fold the batter a few times. Divide the batter into the 12 liners and tap the pan on the counter a few times to release any air bubbles. Bake until a toothpick inserted into the cupcakes comes out with moist crumbs, 22 to 24 minutes. Cool in the pan for 5 minutes before removing to a cooling rack to cool completely.
• Before frosting the cupcakes, cover them lightly with plastic wrap and chill them for 1 hour to make handling easier.
• For the fudge frosting and filling: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium-high until very smooth and shiny, 1 to 2 minutes.
• Add the cocoa, sugar, condensed milk, vanilla and salt and blend on low until smooth. With the mixer still on low, add in 1 tablespoon of steaming hot water. Scrape the bowl, then raise the mixer to high speed and beat for 1 minute. Turn the mixer to low and mix for 1 to 2 minutes to smooth out the frosting and reduce air bubbles.
• Transfer 1/3 cup of the fudge frosting to a small bowl and stir in the marshmallow creme.
• Use a paring knife or apple corer to remove a 1-inch wide "plug" of cake in the middle of the bottom of each cupcake, cutting about halfway through.
• Place the cream filling into a small resealable plastic bag and snip off the tip. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.
• Frost the filled cupcakes with the remaining frosting and top with mini chocolate chips if desired. Store in an airtight container for up to 3 days.

PEANUT BUTTER CREAM-FILLED DEVIL'S FOOD CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line one 12-cup and one 6-cup muffin pan with paper or foil cupcake liners.
• Make the cupcakes: Sift the cake flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. With the mixer at its lowest speed, beat in one-third of the flour mixture. Beat in the buttermilk and vanilla, then another one-third of the flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups halfway and bake for 25 minutes, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.
• Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake.
• Make the ganache frosting: Place the chocolate in a medium bowl. Heat the cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 minute, then whisk until smooth. Let sit 10 minutes, until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.