Best Fudge Filling Recipes

CHOCOLATE CUPCAKES WITH SALTED CARAMEL FROSTING AND CHOCOLATE FUDGE FILLING

Steps:

• For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners.
• Cream the granulated sugar, butter and oil in a large bowl. Beat in the eggs, one at a time, until fluffy. Add the vanilla and blend well. Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk.
• Whisk the cocoa and water until smooth in a small bowl. Add to the mixture and continue beating until well blended.
• Fill each muffin cup three-quarters full with batter. Bake the cupcakes until baked through the center, about 15 minutes. Remove the cupcakes from the pan and cool on wire racks.
• For the chocolate fudge filling: Melt the butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate bowl. Whisk the cocoa mixture into the butter until blended and smooth. Whisk in the powdered sugar until fluffy. Yield: 2 cups.
• For the buttercream base frosting: Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy. Add the butter one slice at a time until well blended. Add the shortening and blend well. Whip on high until the mixture doubles, 10 to 12 minutes. Yield: 8 cups.
• For the salted caramel: Combine 1/4 cup room temperature water and the granulated sugar in a small saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Boil without stirring, until the mixture is approximately 325 degrees F and a deep amber color, 5 to 6 minutes.
• Remove the caramel from the heat and whisk in the cream. The caramel will bubble violently. Once smooth, stir in the butter and fine sea salt. Transfer the caramel to a heat safe container and allow cooling for 15 minutes. Cover and refrigerate for up to 2 weeks. Yield: 1 1/2 cups.
• For the salted caramel frosting: Whip 2 1/2 cups buttercream base frosting, the powdered sugar and 1/2 cup salted caramel with a whisk attachment until fluffy. Yield: 3 cups.
• Once the cupcakes are cool, cut out the center of each cupcake and fill with the chocolate fudge filling. Top each cupcake with the salted caramel frosting.

3-LAYER FUDGE CAKE WITH WHITE CHOCOLATE MOUSSE FILLING

Steps:

• Make cake:
• 1- Preheat oven to 325 °F.
• 2- Butter and flour three 9-inch-diameter cake pans with 1 ½-inch-high sides.
• 3- Whisk flour, baking soda, and salt in small bowl to blend.
• 4- Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
• 5- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time.
• 6- At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions.
• 7- Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen. Turn out onto racks/plates lined w/ wax paper so they don't stick. Cool completely.
• Make peppermint mousse:
• 1- Combine white chocolate, ¾ cup whipping cream, and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth.
• 2- Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes.
• 3- Mix in candies.
• 4- Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions.
• 5- Chill mousse until beginning to set, about 2 hours.
• 6- Place 1 cake layer on cardboard round or cake tray. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse, and third cake layer. Chill assembled cake until mousse is cold & set, about 3 hours (can be made a day ahead).
• Make ganache:
• 1- Bring cream to simmer in heavy large saucepan.
• 2- Remove from heat. Add semisweet chocolate; whisk until melted & smooth.
• 3- Cool ganache until thick but still pourable, about 45 minutes.
• 4- Place cake on rack or baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly.
• 5- Chill cake till ganache sets, at least 30 minutes & up to 1 day.

CHOCOLATE FUDGE FILLING

Steps:

• Place chocolate chips, sugar, and salt in a medium bowl; set aside. Heat evaporated milk in a small saucepan over medium-high heat until it just comes to a simmer. Remove from heat and pour over chocolate mixture; let stand until chocolate melts, about 5 minutes. Add vanilla, whisk until filling is smooth and well combined.
• Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.

CHOCOLATE FUDGE CAKE WITH DULCE DE LECHE, CHOCOLATE FUDGE FILLING AND CHILE PEPPER SWISS MERINGUE BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and lightly flour three 6-inch round cake pans.
• Whisk together the flour, sugar, cocoa, baking powder, espresso powder and salt in a mixer bowl until well combined. Add the milk, oil, eggs and vanilla to the flour mixture and beat on medium speed until well combined. Reduce the speed to the lowest setting and carefully add 1 cup boiling water. Increase the speed to medium-high and continue to beat, about 1 minute (see Cook's Note).
• Divide the batter among the prepared cake pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pans on a rack for 10 minutes, then turn out onto racks to cool completely.
• For the dulce de leche filling: Whisk together the dulce de leche and heavy cream until well combined and smooth.
• For the chocolate fudge filling: Combine the condensed milk, evaporated milk, cocoa powder and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 30 minutes. Transfer to a bowl and place in the refrigerator to cool and thicken.
• For the chile pepper Swiss meringue buttercream: Meanwhile, place the egg whites, salt and 1 cup of the sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk gently and constantly until the sugar is dissolved and the egg whites are hot, about 4 minutes. Remove from the heat. Beat with a mixer fitted with the whisk attachment at medium-high speed until thick and cool, about 5 minutes. Beat in the butter until the buttercream comes together.
• Boil the chile peppers and remaining 3/4 cup sugar together for 10 minutes. Let the peppers cool slightly, then peel and remove the seeds. Pulse the peppers in a food processor until smooth, then press through a strainer to remove any chunks. Mix about 8 tablespoons of the pepper puree into the buttercream, or more to taste.
• To assemble: Level off the tops of the cake layers with a serrated knife. Place one layer on a cake plate and spread with the dulce de leche filling. Top with another cake layer and spread with the chocolate fudge filling. Top with the remaining cake layer and frost the outside with the chile pepper buttercream. Serve immediately or let stand at room temperature for up to 2 hours.

BEST EVER CHOCOLATE FUDGE FILLING RECIPE - (4/5)

Steps:

• In a small saucepan, add the chocolate squares and butter. Cook over low heat until melted. In a bowl, add the melted chocolate, milk, vanilla and stir until well blended. Add in the confectioner's sugar and mix until filling is smooth and easily spredable.

GRANDMA DEUEL'S ICE-WATER FUDGE CAKE W/ DATE CREAM FILLING &

Steps:

• Cream together very thoroughly the shortening, sugar and vanilla. Add eggs one at a time and beat after each addition until light and fluffy. Beat in chocolate which has been slightly cooled.
• Measure sifted flour and sift together with soda and salt. Alternately add sifted dry ingredients and iced water to chocolate mixture, beginning and ending with dry ingredients. After each addition, beat until batter is smooth.
• Pour batter into 3 greased 8-inch layer cake pans. Bake at 350 degrees about 35 minutes, or until done. Cool and spread date cream filling between the layers and chocolate fudge frosting over top and sides.
• Date Cream Filling:.
• Heat milk and 1/2 pound chopped dates in top of double boiler.
• Combine sugar, flour and egg, blending until smooth. Slowly stir into hot milk mixture.
• Cook and stir until mixture is thickened. Cool then stir in nuts and vanilla.
• Makes 2 cups.
• Fudge Frosting (the original 1959 version):.
• Combine all ingredients in a heavy saucepan. Boil over high heat 3 minutes without stirring. Reduce heat and continue cooking until it reaches soft-ball stage (238 degrees). Cool.
• Beat until creamy and of spreading consistency. Add cream if too thick.
• Fudge Frosting (the easier 1972 version):.
• 2 cups sugar. 1/4 teaspoons salt. 1 cup light cream. 2 tablespoons light corn syrup. 2 squares unsweetened chocolate.
• Combine sugar, salt, cream, corn syrup and chocolate. Cook over low heat, stirring until sugar dissolves. Cover saucepan for 2-3 minutes. Remove lid and cook to the soft-ball stage (234 degrees). Cool.
• Beat until spreading consistency. Add a little hot water if too stiff, sifted confectioners sugar if too thin.

MY HEAVENLY MINT CUPCAKE WITH FUDGE FILLING

Steps:

• Note before you begin...my recipe reads MINT extract...this is important to get the right flavoring for this cupcake. You should use MINT extract; not peppermint, creme de menthe..or wintergreen. The Mint extract I use is 'McCormick, PURE Mint extract', and it contains in the ingredients list both oil of spearmint and oil of peppermint. This makes the cupcake unique.
• Preheat oven to 350 F. Line cupcake pans with paper liners.
• In a large mixing bowl add cake mix, water, oil, mint extract, egg whites, and sour cream. Mix on medium speed for about 2 minutes, until it is mixed well.
• Take 1 cup of the batter and place in a small bowl. To this batter add the 3 drops of green food coloring and mix well, so it looks like a medium green. Set aside.
• Take a spoon or large scoop and add the white batter to each liner to 2/3 full. After filling all the liners now take a small spoon and add equal amounts to the top of the 18 cupcakes with the green batter. Then take a knife tip and swirl the two colors so that the batter becomes two tones..green and white. YOu don't want it to turn completely green, so that is why I say SWIRL. This should fill the liners to about 3/4 full. (the cupcake to the top left in the picture here in the cupcake pan has been swirled, that is what it should look like, not solid)
• Place in oven and bake for about 18-20 minutes..test with a toothpick to see if done. Once they are done remove from oven and cool completely on a rack.
• Meanwhile as the cupcakes are cooling...take a medium bowl and chill it in the freezer for about 5 minutes along with the beaters to your mixer. Remove from freezer and add the 1 pint of whipping cream to the chilled bowl, and add the 2 T. of powdered sugar. (I use a stabilizer to keep the whipping cream from melting if cupcakes set out for any length of time). I believe there is a recipe on here as to how to make a stabilizer, I will attach it to this recipe, or you can also purchase them at any cake or candy making store). Add the stabilizer and turn mixer at the highest setting and beat until whipping cream has stiff peaks. Place in fridge until ready to frost cupcakes.
• Take a decorator's bag with a Star tip (1M)..and fill the bag with the fudge topping (do NOT heat the topping), secure the end by folding, now take the tip and insert it into the center of the cupcake about 1/2 way to 3/4 and inject the fudge topping into the cupcake by squeezing and pulling up and out of the cupcake. Do this to the remaining cupcakes.
• Clean your tip, and get a new bag..now add the whipping cream to this new bag with the star tip attached...squeeze and swirl to add the whipping cream to the top of the cupcake..(see picture above as to how it should look) Top with creme de menthe pieces. Store in refrigerator until ready to serve. Because of the stabalizer..you are able to allow them to set out without any difficulty with it affecting the whipping cream. Do not leave out over night..
• IF some of you are afraid or don't know how to use a decorator's bag or tip..then just dollop the whipping cream on with a spoon and add the mint pieces. As for filling the cupcakes with the fudge topping...cut a cone shape into the center of the cupcake fill with fudge topping and place the cone piece back onto the cupcake and frost with the whipping cream as suggested above.
• If desired..You may also add a small amount of chocolate syrup to the top of the whipping cream before adding the mint pieces..drizzle it on lightly, then add candy.

FUDGE FILLING RECIPE

Steps:

• 1. In a large heavy saucepan over med. heat, combine marshmallow cream,sugar,evaporated milk,butter,and salt. Stir constantly and vigorously while bringing to a full boil, and cook 5 min. stirring constantly. Remove from heat and allow to cool until lukewarm. Stir in melted chocolate until smooth. Add 1/2 C. hot water and vanilla. Stir until smooth. Allow to cool before filling. Fudge mixture will be soft.