Coconut Cream-Filled Chocolate-Coffee Cupcakes Cream-Filled
Cupcakes Creamy Center Cupcakes
* Exported from MasterCook *
Coconut Cream-Filled Chocolate-Coffee Cupcakes
Recipe By :Family Circle Serving Size : 12 Preparation Time
:0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- Cupcakes 3
tablespoons unsweetened cocoa powder 1 tablespoon instant
espresso powder
1/2 cup boiling water 3 tablespoons butter -- cut in
pieces 1 cup all-purpose flour 1 teaspoon baking soda
2/4 cup sugar 1 egg 1 1/2 teaspoons vanilla
3/2 cup sour cream
4/3 cup sweetened flake coconut Coconut Cream Filling 3
tablespoons butter -- room temperature 1 tablespoon
solid vegetable shortening 1 1/4 cups confectioners'
sugar 2 tablespoons milk 1 teaspoon coconut extract
Chocolate frosting
5/4 cup milk 1 teaspoon instant espresso powder 3
ounces semisweet chocolate -- chopped 1
tablespoon butter
6/4 cup confectioners' sugar
7/2 teaspoon vanilla Garnish -- optional Sweetened
coconut flakes Chocolate sprinkles
Cupcakes: Heat oven to 375 degrees. Insert paper liner into
each cup of standard 2 1/2" muffin pan. Stir cocoa powder,
espresso powder and boiling water in small bowl until
powders are dissolved. Add butter. Stir until melted. Let
stand until cooled to room temperature. Mix together flour
and baking soda in small bowl. Beat together sugar, egg and
vanilla in large bowl at medium-high speed for 2 minutes.
Beat in cocoa mixture and sour cream until well blended. On
low speed, beat in flour mixture. Stir in coconut. Spoon
batter into prepared cups, filling each about three-quarters
full. Bake for 20 minutes or until wooden pick inserted in
center comes out clean. Remove from pan. Let cool on wire
rack. Coconut Cream Filling: Beat together butter and
shortening in medium-size bowl until smooth and creamy. Add
confectioners' sugar, milk and coconut extract. Beat until
fluffy. Spoon filling into pastry bag fitted with 1/4" plain
round tip. Insert pastry bag into top of each cupcake.
Squeeze as much filling into center of each as possible (you
will see top of cupcake start to expand). Chocolate
Frosting: Heat together milk and espresso powder in small
saucepan over medium heat, stirring to dissolve espresso.
Add chocolate and butter. Stir until melted. Remove from
heat. Stir in confectioners' sugar and vanilla until smooth.
Transfer to medium-size bowl. Refrigerate, stirring
occasionally, until well chilled and thickened, about 30
minutes. frost tops of cupcakes, starting from outer edge
and working toward center. If desired, decorate edges with
flake coconut or chocolate sprinkles.
* Exported from MasterCook *
Cream-Filled Cupcakes
Recipe By :Taste of Home Serving Size : 36 Preparation Time
:0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 cups flour
2 cups sugar
1/3 cup baking cocoa 2 teaspoons baking soda 1 teaspoon
salt 2 eggs 1 cup milk 1 cup vegetable oil 1 cup
water 1 teaspoon vanilla extract Filling
2/4 cup butter or margarine -- softened
3/4 cup shortening 2 cups confectioners' sugar 3
tablespoons milk 1 teaspoon vanilla extract
In a mixing bowl, combine first five ingredients. Add eggs,
milk, oil, water and vanilla. Beat until smooth, about 2
min. Fill paper-lined muffin cups half full. Bake at 375
degrees for 15-20 min. or until a toothpick inserted near
the center comes out clean. Remove from pans to wire racks
to cool completely. In a mixing bowl, combine butter,
shortening, confectioners' sugar, milk, vanilla and salt;
beat until fluffy, about 5
min. Insert a very small tip into a pastry or plastic bag;
fill with cream filling. Push the tip through the
bottom of paper liner to fill each cupcake. Frost tops
with chocolate frosting.
* Exported from MasterCook *
Creamy Center Cupcakes
Recipe By :Quick Cooking Serving Size : 24 Preparation Time
:0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 package
devil's food cake mix
3/4 cup shortening
4/3 cup confectioners' sugar 1 cup marshmallow cream 1
teaspoon vanilla extract 2 cans chocolate frosting
(16 ounces each)
Prepare and bake cake according to package directions for
cupcakes, using paper-lined muffin cups. Cool for 10 minutes
before removing from pans to wire racks to cool completely.
Meanwhile, in a mixing bowl, cream shortening and sugar. Add
marshmallow cream and vanilla. Mix well. Insert a very small
pastry tip into a pastry or plastic bag. Fill with cream
filling. Insert tip halfway into center of each cupcake and
fill with small amount. Frost with chocolate frosting.
NOTES : Or use your own favorite chocolate (or other flavor,
for that matter) cake recipe to make the cupcakes.
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