Food Network: Cream-Filled Devil's Food Cupcakes

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Cream-Filled Devil's Food Cupcakes
Courtesy Wayne Harley Brachman, Retro Desserts, Harper Collins Publishers, 2000

Ingredients
Nonstick vegetable spray for coating muffin tin
1 1/4 cups cake flour
1/2 cup unsweetened cocoa powder (recommended: Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup coffee, brewed strong and hot
Vanilla cream filling, recipe follows
Ganache frosting, recipe follows

Directions
Set a rack in the middle of the oven and preheat to 350 degrees.
Generously coat a 12-slot muffin tin with nonstick vegetable spray.
Into a large bowl, sift the flour, cocoa, baking soda, baking powder and salt together three times.
In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined.
Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and
fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour
mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and
then the remaining flour. Fill the cups of the muffin tin two-thirds full and bake for 15 minutes,
or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan
on a rack to cool. With a small knife, carefully carve a 1-inch-round by 1-inch-deep plug out of the
bottoms of the cupcakes-you're going to need the plug to refill the hole, so don't chuck it out.
Fill with vanilla cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream. Dunk the
cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the
refrigerator for 20 minutes to set before serving.

Ingredients
Ganache Frosting:

5 ounces semisweet chocolate, coarsely chopped
3/4 cup heavy cream

Directions
Ganache Frosting: Put the chocolate in a small bowl. In a small
saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the
chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend
until smooth.

Ingredients
Vanilla Cream Filling:
3 tablespoons vegetable shortening
3 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup light corn syrup

Directions

Vanilla Cream Filling: With an electric mixer, beat together the
vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and
gradually add the confectioners' sugar. Turn the mixer back up and beat a high speed until light and
fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the
filling is the consistency of mayonnaise, about 2 minutes more. Scrape the vanilla cream frosting
into a pastry bag fitted with a 1/4-inch plain tip.