Subj : 8/17 RSPCA Cupcake Day 3
To   : All
From : Dave Drum
Date : Fri Aug 15 2025 12:45:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Creme Filled Cupcakes
 Categories: Snacks, Chocolate, Dairy
      Yield: 24 Cupcakes
 
MMMMM--------------------------CUPCAKES-------------------------------
      2 c  All-purpose flour
      1 c  Unsweetened cocoa powder
  1 1/2 ts Baking soda
    1/2 ts Salt
  1 1/2 c  Buttermilk
      1 ts Vanilla
    1/2 c  Unsalted butter; softened
  1 1/2 c  Sugar
      3 lg Eggs

MMMMM----------------------FILLING & SWIRL---------------------------
      4 tb Unsalted butter; softened
  1 1/2 c  Powdered sugar
      3 tb Milk; as needed

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Heavy cream
      1 tb Light corn syrup
      1 c  Semisweet chocolate chips
 
  Preheat your oven to 350ºF/175ºC.
  
  Line 24 muffin cups with paper liners.
  
  FOR CUPCAKES: Combine flour, cocoa, baking soda and salt
  in a medium bowl, whisk to blend.
  
  Combine buttermilk and vanilla as well.
  
  Beat butter and sugar with an electric mixer on med-high
  speed until light and fluffy.
  
  Add eggs, one at a time, beating well after each addition.
  
  Add the flour mixture alternating with the buttermilk
  mixture, starting and ending with the flour mixture.
  
  Divide batter among prepared muffin pans and bake until
  toothpick inserted comes out clean, about 18-20 minutes.
  
  Let cool for 10 minutes and then take cupcakes out of
  pans to cool completely.
  
  FOR FILLING & SWIRL: Beat butter with an electric mixer
  until light and fluffy.
  
  Gradually add powdered sugar.
  
  Add 2 Tbsp of milk and beat for 5 minutes, until almost
  white and light and fluffy.
  
  Add additional milk if mixture is too thick.
  
  Spoon frosting into a pastry bag with a medium-sized
  round tip.
  
  Place tip into center tops of cupcakes about 1/2" deep
  and squeeze to fill!
  
  FOR GLAZE: Heat corn syrup and cream in a small saucepan
  over medium heat until it just comes to a boil.
  
  Remove from heat and stir in chocolate chips.
  
  Cover and let stand 5 minutes. Whisk until smooth.
  
  Dip tops of filled cupcakes into the chocolate glaze and
  place on a cooling rack to set for 10 minutes. Then,
  using a smaller round tip in your pastry bag, pipe
  decorative swirls on top of your glazed cupcakes.
  
  MAKES: 24 cupcakes
  
  RECIPE FROM: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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