Sweet Punch time again. This month's challenge was selected by Divs. She chose these lovely cupcake recipe from Baking Bites. I very much enjoyed baking these. Its a very soft & moist cupcake and the filling makes it grande. There were 3 stages in the recipe, making cupcake, filling them and frosting them. I didnt do the original butter cream frosting, I just piped the vanilla cream filling on the top. We both loved the cupcakes & I will be definitely making this again. Thanks Divs for this wonderful choice :).
The recipe is a bit lengthy, but its a simple one. Trust me :)
Here is the recipe:
Ingredients
- For Cupcakes:
- 1/2 cup 113 gms butter( room temperature)
- 2 cups sugar
- 3 large eggs
- 3/4 cup sour cream (low fat or full -can be substituted with yogurt or cream mixed with a tsp of yogurt (i used yogurt))
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cocoa powder
- 2- oz 57 gms dark chocolate
- 1 cup Boiling water
For Vanilla Cream Filling:
- 2 tbsp all purpose flour
- 1/2 cup milk (low fat)
- 1/2 cup 113 gms butter
- 1/2 cup granulated sugar
- 1/2 scraped vanilla bean or 1 tsp vanilla extract
ForChocolate Butter Cream Frosting:
- 1/2 cup 113 gms butter, room temperature
- 1/2 cup unsweetened cocoa powder
- 2-3 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- For Cupcake:
- Preheat the oven to 350F/180 C and lightly grease two 12-cup muffin tins.In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time. In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.
- Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)
- Turn cupcakes out onto a wire rack to cool completely before frosting and filling.
- For Vanilla Cream Filling:
- Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.
- For Chocolate Buttercream:
- Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.
- To Assemble:
- (A photo how-to of the assembly method can be found here.) Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
- Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling. Top off with a flat circle of cake to plug the hole and keep the filling in place.
- Using a butter knife or a small offset spatula, frost each cupcake with a layer of chocolate buttercream frosting. Place a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spread from the center to the sides of the cupcake.
- If you have leftover filling, transfer it to a fresh ziploc bag and cut a very small opening in one corner. Pipe a swirly line down the center of each cupcake.
- Store in an airtight container until ready to serve.
Notes
I made only half the qty. I used 2 eggs for half the qty. I used yogurt instead of sour cream and the cakes were very moist. The cupcakes were ready in 15-20 mins. I stored the plain cupcakes at room temp for 3 days. I used a small round shape cookie cutter to cut out the center part of the cake.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
Hi Maria
In the pic above hve you use the cream filling for frosting as well??
Will the cupcake be sweet enough without any filling n frosting??
Hi Philo,
Yes, I’ve used the cream filling as topping in the picture. The cupcake isnt too sweet by itself, for me personally the sweet level is ok, but depends on your fondness for sugar ;)
Hi Manju,
You can use icing sugar, but adjust the qty accordingly. icing sugar is usually sweeter than regular sugar.
Cheers
Maria
hii maria…
i ve been behind this devil ‘s food cupcakes for two days..could u pls help me with the quantites in gms…i too want to make only half the amount…i m not confident with my maths ;)
merry xmas to you…
Hi Smitha,
Thanks for your wishes and wish you the same :) Pls check the below link for conversion:
http://allrecipes.com/howto/cup-to-gram-conversions/
Hope you get to try this soon and like it too.. Happy baking!
Cheers
Maria
hi maria, i tried ur stuffed bun recipe. but didnt come out well. the bun was not soft as we get it from Bakeries. I dont have a food processor as well as a kitchen aid mixer. i Knead the dough with my hands . but didnt come out good. if u have any suggestion, please let me know. thank u
Hi Lathika, sorry to hear that it didnt come out well :(
Did the dough rise nicely? If it doesnt double in volume after keeping for 1 or 2 hours, then it may not work out well.
Also I think the texture of the bun depends a lot on the kneading part. You can also knead the dough with hands, that shouldnt be a problem. You should end up with a soft and smooth dough. Was it the case with your dough?
Cheers
Maria
Hello Maria,
I’m Aruns wife, Lathika. tried so many chocolate cake, pickles and chicken recipes. all turned out to be great. good job! really a wonderful blog. u r a wonderful cook. we have met once in sreedhanya. do u remember? anyway thank u so much for the wonderful recipes. I am also from Tellicherry
Hi Lathika,
Great to hear from you :) Of course, I do remember you and that you are from Tellicherry!
Thank you so much for the feedback about the site.
Hope you and kids are doing good. Take care..
Cheers
Maria
hi can i use this same measurement for making the devil’s food cake?? n how much time do i need to bake it for?
Hi Tina,
Yes you can use it for baking cakes. I’ve made two 7 inch cakes with the qty mentioned in the recipe. I baked the cakes for around 30-35 mins @ 180 degrees.
Cheers
Maria
hello maria….!,
i tried this cup cake (i made only half the quantity) and the texture and the cake came out well……..but i felt the predominance of the taste of baking soda in the cake….i used 1 tsp for half the quantity….. Will it come out good if i use half baking soda and half baking powder for the recipe…?
Hi Sumi,
Thanks for trying this cupcake. I’m happy that it came out well for you :)
About the dominating taste of baking soda, I’m not sure why it happened. As per the recipe, the qty you used is correct. You can try using half BP & half BS next time. Also try sifting the flour, baking soda & salt next time, before adding to the butter mixture. It ensures equal distribution of baking soda & salt.
Hope it comes out perfect next time.
Happy baking :)
Cheers
Maria
Looks scrumptious. I love a rich, chocolatey, moist cupcake. Interesting technique for the filling.
Thanks Barbara. This is a super moist cupcake with yummy filling :)
Cheers
Maria
these look divine..i worry though, when ingredients are by the cup and not by weight
:( how big is a cup? i’ve gotten recipes all wrong before when i’ve done it using ingredients by ‘the cup’..any suggestions for getting it right?
Hi Dhivia,
Thank you :)
Are you using the standard measuring cups? If you are using that, the measurements should be ok. You will get that in supermarkets, check out in the baking section of the store.
Please check out the link below, it has a conversion chart. Hope it helps:
http://allrecipes.com//HowTo/cup-to-gram-conversions/Detail.aspx
Please let me know the feedback if you try this recipe…
All the best!!
Cheers
Maria
hey the decoration s marvellous……
plz check my blog which i’ve started recently and pass on ur suggestions.i expect suggestions from the queen of kitchen…
http://roshusworldoftastes.blogspot.com/
great one maria…
I was so inspired seeing ur website.I managed to open a food blog.I am not a gr8 chef like you but certainly love cooking.
Thanks for the inspiration.
Biny
Maria,
Devils food cup cakes looks really cute.
I have been drooling over the devil cupcakes. I can smell and savor them all over the blogosphere. I love your presentation. Looks yumm.
Woow!! Super temprting cupcakes, Maria..Love the vanilla cream filling..Would love to give it a try soon..
Hey Maria..Super cupcakes..droolworthy picture..Well done girllll
Love the cute decoration Maria, very beautiful !!!