I am not exaggerating when I say these are the best chocolate cupcakes I have ever had in my entire life! My dear friend Amy brought these cupcakes to a joint birthday party we had for our boys and since then I have made them more times than I would like to admit. Amy is allowing me to share this recipe with you and I couldn’t be more excited! I did make a minor change to the filling….I swapped out the creme filling for marshmallow creme. However, they are pretty fantastic either way! I can say without a doubt this will forever be my go-to chocolate cake recipe. Whether it be for cupcakes, a sheet cake or doing cake rounds for a layer cake, you can’t go wrong! It is delicious! Here’s how you do it:
In large mixing bowl combine and beat until well mixed
2 c flour
2 c sugar
½ c buttermilk (I have also used 1/4 c sour cream, 1/4 c milk)
1 tsp baking soda
¼ tsp salt
1 tsp vanilla
In 1 qt. sauce pan combine and bring to a boil:
1 c water
½ c butter
1/3 c cocoa powder
Pour liquid mixture into flour mixture. Beat until smooth—batter will be thin. Put
¼ cup of batter into each muffin cup (lined). Do not over fill! Bake at 350 for
20 minutes. Cool on wire rack.
3 egg whites
2 c light corn syrup
1/2 tsp salt
2 1/2 c powdered sugar
1 Tbl vanilla bean paste or vanilla extract
In your stand mixer with whisk attachment; whisk egg whites, corn syrup and salt for 10 min. or until it starts to thicken. Add the vanilla bean paste or vanilla extract and the powdered sugar. Beat on low until combined. Place your pastry bag, fitted with a medium sized plain round tip, inside a tall cup and drape the top of the pastry bag over the edges of the cup. Spoon the creme filling into the bag. Make a tiny slit in the top of each cooled cupcake with a sharp knife. Insert tip of pastry bag into top of cupcake, about ½ inch deep, and squeeze about 1 Tbl of filling in until cupcake starts to “inflate” a bit.
Chocolate Ganache Frosting
½ c heavy cream
1 T light corn syrup
1 c semi-sweet chocolate chips
Heat cream and corn syrup in a small saucepan until it just comes to a boil. Remove from heat and stir in the chocolate chips. Cover and let stand 1 minute. Whisk until smooth and glossy. Dip the tops of the filled cupcakes into the chocolate glaze. Top with sprinkles and let stand 10 minutes.
(Yields: 18 cupcakes)
To see more of Jill’s AMAZING recipes, click on the “recipe” tab up at the top of the page!