Note Worthy Cooking

Good Food and Good Music. What more can you ask for?

Chocolate Cupcakes with Cream Filling

Austin City Limits is in two days! Oh I cant believe it!!! I am thoroughly looking forward to this weekend after the past couple of weeks Ive had. Preparing for the GRE is no easy feat especially for someone who is mathematically challenged. Its so easy to forget the simplest things like the area of a triangle however I could explain to you the history of Latin America (as my friends can attest to haha) But anywho this is a recipe that I made this past weekend but am now just getting the time to put up! Its delicious and I highly recommend it because its also SUPER easy to make!

INGREDIENTS:

1 1/3 cups all-purpose flour

 

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened

1 1/2 cups white sugar

2 eggs

3/4 teaspoon vanilla extract

1 cup milk

—- CREAM FILLING—-

2 tablespoons and 3/4 teaspoon butter

2 tablespoons and 3/4 teaspoon shortening

1 cup and 2 tablespoons of powdered sugar

1/2 pinch salt

1 tablespoon and 2 teaspoons milk

1/2 teaspoon vanilla extract

INSTRUCTIONS:

Preheat the oven to 350 degrees and line the muffin tin with muffin liners (or if you are me and too lazy to go to the store grease the insides with butter). Sift together the flour, cocoa, baking powder, baking soda and salt.

In a large bowl blend together the butter and sugar until its fluffy. Add in the eggs one at a time, beating in each one well. Stir in vanilla and then alternatively add in the flour and milk. Fill each muffin tin with a little less than half full.

Pop it into the oven and let it bake for 15 to 17 minutes or until the toothpick comes clean.

While the batter is in the oven, start making the cream filling! Oh its soo delicious I cant wait for this part. In a large bowl, beat butter and shortening together until smooth. Blend in powdered sugar and pinch of salt. Gradually beat in the milk and 1/2 tsp of vanilla beat until light and fluffy. Fill a ziploc bag with the cream and shut it. Cut one of the corners off the ziploc bag.

When the cupcakes come out of the oven, let it cool for five to ten minutes. Then cut a whole in the middle with a small knife. Squeeze out the cream from the ziploc bag into the cupcake until the cream hits the top. Sift some powdered sugar on top for the finishing touch!

ACL COUNTDOWN:

Whale- Yellow Ostrich

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This entry was posted on September 14, 2011 by .
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