Saturday

Cream Filled Chocolate Cupcakes- Valentines Day for the work crew..

The image above is from All Recipes.Com I opt't not to do the vanilla swirl on top, and just frosted with vanilla. 
This might be the most complicated baking I have done in sometime. I bake cupcakes for my staff often, and wanted to try something new. I stumbled upon the recipe on All Recipes.Com  and will say it was quite easy to follow. 

Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 cups white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  •  2 teaspoons baking soda
  • 1 cup hot water 
  • 2 teaspoons baking soda
  • 2/3 cup shortening
  • 1/2 cup white sugar
  • 1/3 cup milk
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup confectioners' sugar

    Directions

  • Preheat oven to 350 degrees F.  Grease two 12-cup muffin tins. (I used cupucake liners, as they are easier to transfer to work)
  • Sift flour, (got to use my new sifter) 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes. (I used my kitchen aid the 2nd setting)
  • Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full. (the batter looked thin to me but it came out great)
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
 
Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.  
The above image is the set up for work with brownies in the center!

and the below is what the center looks like after baked! 

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