Cream Filled Devil's Food Cupcakes

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I use this recipe all the time !! It is the best of All !! The dutch cocoa is really what it takes.I make them by themselves and fill them with bavarian cream with no icing,,just use the bavarian cream for the topping!! You can just eat them with nothing on or in them...Um,Um Good !!!!!!!!!! Thanks Bobby P.S. I also,sometimes put a half cup of dolce de leche ,in vanilla icing after making it,just whip it in and it is a little different,too!

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This is a VERY mediocre chocolate cupcake recipe, but delicious filling and ganache. I make these regularly now with my own favorite chocolate cake recipe (shortening time for cupcakes to 20-25 min and then fill and frost as he states in his recipe.

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Very decadent cupcake. Need to be sure you don't use natural peanut butter for filling as then it is to thick to get through regular tip of pastry bag, I ended up using the larger tip and then it worked better. Will be making these again for sure.

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I found this recipe to be annoying. The batter is thin, the cupcakes are flat, and it makes WAY more than 12 cupcakes. I made 18 and definitely should have made more with the batter. The flavor is good but I've had chocolate cupcakes just as good with better results. I like my cupcakes to taste AND look good.

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A perfectly beautiful cupcake. Moist and delightful. Even better the next day. I made 24 regular sized cupcakes with this recipe, filling the papers 1/2 because of previous comments. Next time I willl fill a little bit more. I like my cupcakes to come out a little above the paper. I used Ina Garten's peanut butter icing instead of the ganache and the two together were a hit. I will be making these again...that's for sure.

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I consider myself a good cook; in an ambitious attempt to improve my baking skills, I decided to try this recipe for our cooking club. Whew! This was ALOT of work. Using regular size muffin tin, I came out with 18 cupcakes per batch. I agree with other reviewers, the buttercream recipe was too much. 1 Buttercream recipe works for 2 batches of cupcakes. This recipe took approx 2 hours start to finish--a bit too much for someone who's not a regular baker. The cake is a little dry, but a nice chocolate taste. The ganache & peanut buttercream filling is definitely needed. I would not go through this effort again.

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As someone with a modest amount of home baking experience I found this recipe easy to follow and I was able to execute it with very good results on the first try. The resulting cupcakes were delicious, moist and complex in flavor thanks to the medley of flavors provided by the filling, icing and cake.

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I rarely bake, and I did this with my friend who probably has never cooked in his life, yet we both still found it quite easy and it turned out quite good overall. The cupcakes themselves are deliciously rich and quite moist, and the buttercream was very flavorful and sweet, but ours turned out a little bit gritty. The frosting was a very nice addition and added a very pleasant touch to the finished project. Overall, they turned out to be a real crowd favorite.

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These were amazing! They got raze reviews and I kept a few for myself because I couldn't bear to give them away. They are pretty labor intensive but worth it. I baked them as regular sized cupcakes and they made 18. I also accidentally used heavy cream instead of buttermilk with though bad for you was really really good. And I added a the peanut butter buttercream on top of the ganache in swirls for decoration and a little more peanut butter taste. Definitely a hit. :

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I made these today for my son's birthday. They were delicious. So moist and full of flavor. I used a chocolate buttercream frosting instead of the ganache. Otherwise, I followed the recipe exactly. Everyone loved them.