Best Stuffed Chocolate Cloud Cupcakes Recipes

CHOCOLATE CLOUD CUPCAKES

Steps:

• Adjust oven rack to middle position and preheat oven to 350F/180C. Line a standard muffin pan with 12 cupcake liners. Set aside.
• In a medium, heat proof bowl, place together the cocoa powder and baking soda. Carefully pour in the boiling water (or coffee) and whisk until the mixture is well combined and foaming subsides. Mixture will foam up at first then calm down as it sits. Set aside to cool slightly while preparing the remaining ingredients.
• Meanwhile, in a separate large mixing bowl, whisk together the melted butter, oil, granulated sugar, vanilla and salt until well blended. Whisk in the egg until combined.
• Add in the lukewarm cocoa mixture and whisk to combine. Blend in the heavy cream until the mixture is uniform in color.
• In a separate medium bowl, whisk together the flour and baking powder to combine, then add to the cocoa mixture. Gently whisk it in until well blended. Batter will be very thin.
• Preferably using a 1/4 cup measure ice cream scoop with a release mechanism, divide the batter evenly among the prepared cupcake liners until 2/3 full.
• Bake until the center springs back to the touch and a toothpick inserted into center comes out clean or with a few moist crumbs attached; 19 - 21 minutes. Do not overbake
• Allow the cupcakes to cool in the pan for about 5 minutes before transfering them to a wire rack to cool completely before frosting.
• To frost, fill a piping bag fitted with a large round tip, with the Chocolate Cloud Italian Buttercream. With the tip facing the center of the cupcake at a 90 degree angle, squeeze the piping bag to release a round dollop of buttercream. Alternatively, an ice cream scoop with a release mechanism may be used to apply the buttercream over the cupcakes.
• Transfer the cupcakes to the refrigerator and chill for about 10 minutes to firm up the buttercream a bit so its easier to roll in the sprinkles. Do not get too cold.
• Place the sprinkles (or shaved chocolate) in a bowl, then holding the cupcake upside down, carefully dip the buttercream round in the sprinkles and roll to cover.
• Allow to come back to room temperature before serving. The cupcakes will keep well for several days stored in an airtight container.

CREAM CHEESE STUFFED CHOCOLATE CUPCAKES

Steps:

• Make the Fudgy Frosting: Melt the butter in a large saucepan. Stir in the sugar, cocoa, and salt. (It may look grainy or sandy.) In a bowl combine the cream, sour cream and coffee. Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains. The mixture should get hot to the touch but never simmer or boil. Remove from the heat and stir in the vanilla. Let cool until it thickens and becomes spreadable, about 3 hours. If too thin, stir in some confectioners' sugar.
• Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese. Add the sugar, egg, and vanilla and blend. Add the chips and mix a few seconds on low to just fold in.
• Make the Cupcakes: Preheat the oven to 350 degrees F. In a large bowl, whisk together the dry ingredients. In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla. Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps.
• Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter. Drop a heaping teaspoon of the filling into the center of each. Bake for 30 to 35 minutes. Cool the cupcakes completely. Frost the cupcakes with the frosting.

STUFFED CHOCOLATE CLOUD CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, stir together cake mix, water, oil and eggs. Beat until well combined.
• Using a regular-sized muffin pan (12 cups), place cupcake liners in each cup. Spoon batter neatly into each liner until 2/3 full.
• Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Remove cupcakes from the pan to a wire rack and allow to cool completely.
• While waiting for the cupcakes to cool, make the frosting. In a medium mixing bowl, place frosting and Cool Whip. Beat at medium-high speed until smooth and completely incorporated. Refrigerate until ready to frost cupcakes.
• With a apple corer or small serrated knife (or tool of your preference), gently hollow out the center of each cupcake (make a 1-inch diameter hole in each). Spoon or pipe frosting into the holes. Then frost the tops of each cupcake.
• Refrigerate until ready to serve.

CHOCOLATE-FILLED CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, vanilla extract, and vanilla seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.
• Divide batter among muffin cups, filling each cup about 3/4 full. Insert a piece of chocolate into center of each, pressing about halfway into batter to cover. Bake until pale golden brown, about 24 minutes. Transfer tin to a wire rack; let cool slightly. Dust with confectioners' sugar before serving. Cupcakes can be stored in airtight containers at room temperature up to 3 days.