So, remember last time when I posted and said that I was trying out delicious but healthy desserts? These definitely do not fit into that category. They are amazingly delicious, but definitely not healthy!
I’ve been toying around with the idea of a filled cupcake for a few weeks now, but never got around to making them because I didn’t want to have to eat them all or tote them to class to give away. Luckily for me, I had a study group at my house last night, and that was the perfect opportunity to try them out and pawn them off on others.
These cupcakes are amazing. Amazing. I think the best compliment I got all night was when one of my friends told me he wanted to go home and brush his teeth with my cupcakes. I’m not sure why he’s brushing his teeth with cupcakes, but whatever…to each their own, right?
I used the recipe for Hershey’s perfectly chocolate cake and frosting for these, and let me tell you — those Hershey’s people sure do know how to make a cake! The cake was super moist and chocolately, and every single one of the cupcakes rose and formed a perfect domed top. They were also firm enough so that I could easily cut out the middles (to make room for the filling) without the cake pieces crumbling and falling apart.
I have also found my go-to chocolate frosting from here on out. I’ve made quite a few chocolate frostings over the years, but this one is hands down the best. I was a little skeptical at first because it only calls for cocoa powder, and I was concerned that I wasn’t going to get the real punch of chocolate flavor, but I was so wrong! It was chocolatey, sweet and smooth, and it piped wonderfully, holding it’s shape very well. I will never use another chocolate frosting recipe. Ever.
For the filling I made a simple chocolate ganache and filled the cupcakes using the cone method (which I’ll show you how to do below). I really liked having the filling in these cupcakes, because it had a different texture than the cake and the frosting, and brought the chocolate flavor up one more notch. I have a very high tolerance for chocolate, so if you’re thinking you don’t want such a rich cupcake you can easily leave the filling out and just frost the tops. But if you’re going for super rich and decadent, definitely go for the filling!
Triple Chocolate Cupcakes
Adapted from: Hershey’s
Makes: about 12 cupcakes
1 c. granulated sugar
1/2 c. + 6 tbsp. all-purpose flour
6 tbsp. cocoa powder (I used 3 tbsp. unsweetened cocoa powder and 3 tbsp. dark cocoa powder)
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 c. heavy cream
1/4 c. vegetable oil
1 tsp. vanilla extract
1/2 c. boiling water
Chocolate Ganache Filling
1 c. semisweet chocolate chips
1/4 c. heavy cream
1 tsp. vanilla extract
1/2 c. (1 stick or 8 tbsp.) butter, at room temperature
2/3 c. cocoa powder (I used 1/3 c. unsweetened and 1/3 c. dark)
3 c. powdered sugar
1/3 c. heavy cream
1 tsp. vanilla extract
For the cake:
1) Preheat oven to 350 degrees and line a 12 cup muffin tin with cupcake liners. Grease the liners with a small bit of cooking spray (optional, but I find that it helps).
2) In a large bowl, mix together the sugar, flour, cocoa powder, baking soda, baking powder and salt. Add the egg, cream, oil and vanilla and beat with an electric mixer for 2 minutes. Beat in the boiling water. The mixture will be thin.
3) Pour batter into prepared muffin tin.
4) Bake for 20-24 minutes, until a knife inserted into the middle of a cupcake comes out clean. Remove from pan and cool completely.
5) While the cupcakes are cooling, place the chocolate chips in a small heat-proof bowl. Heat the 1/4 c. heavy cream in a small saucepan over low heat until it is almost boiling. Pour the hot cream over the chocolate chips. Let the mixture sit for about 30 seconds, then stir until the mixture is smooth and silky. Refrigerate while you make the frosting and core the cupcakes.
6) For the frosting, place the butter in a medium bowl. Beat until smooth. Add in the cocoa powder, vanilla, 1 cup of the powdered sugar and a little bit of the cream, beat until smooth, adding more cream if necessary.
7) Beat in the remaining powdered sugar and enough cream to reach the desired consistency.
8) Once the cupcakes have cooled, core them using the cone method (shown below.)
9) Fill the cupcakes with about a teaspoonful of the chocolate ganache, and place the tops back on the cupcakes.
10) Frost with chocolate frosting and garnish as desired (I just sprinkled mine with a little bit of raw sugar).
The Cone Method
1) Using a thin knife, cut a circle in the middle of your cupcake about 1/2 inch in. Keep the edge of the knife pointing towards the middle of the cupcake as you go around, creating a cone shape from the piece that you’re cutting out.
2) Gently pull out the cone-shaped piece of cake the you just cut. Set it aside, but do NOT throw it away (or eat it!) — you’ll need part of it later.
3) Put about 1 tablespoon of the chocolate ganache into the hole of the cupcake, but make sure that the filling doesn’t quite reach the top of the hole.
4) Grab the cone piece that you cut out and carefully tear off most of the cake, keeping the part that was the top of the cupcake intact. Place that piece back on top, covering up the filling.