Cream Filled Devil's Food Cupcakes

Recipe courtesy Bobby Flay

Show: Hot Off the Grill with Bobby FlayEpisode: Cookies & Cupcakes

Rated: 5 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

Cook Time:
15 min
Level:
Intermediate
Yield:
--

Times:

Prep: 30 min
Inactive Prep: 30 min
Cook: 15 min
Total:: 1 hr 15 min

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Ingredients

1 1/4 cups cake flour
1/2 cup Dutch processed unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup strong, hot coffee

Peanut Butter Buttercream Filling:

1/2 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar

Ganache Frosting:

4 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream
1 cup roasted peanuts, chopped

Directions

Set rack in the middle of oven and preheat to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners.

Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. With the mixer at its lowest speed, beat in 1/3 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 sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.

Peanut Butter Buttercream Filling: Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy. Fill a pastry bag fitted with a medium, plain tip with filling. Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.

Ganache Frosting: Place chocolate in a medium bowl. Bring the cream to a scald in a small saucepan. Pour cream over chocolate and let sit 1 minute, then whisk until smooth. Let sit for 10 minutes until thick, but still pourable. Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.

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Comments & Reviews

recipe Cream Filled Devil's Food Cupcakes
Eric Urbana, IL 09-19-2009
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Excellent recipe- a must-try!
Rated: 5 stars out of 5

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.Read more
recipe Cream Filled Devil's Food Cupcakes
Kari Winnipeg, MB 05-10-2009
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Tasty and Easy
Rated: 4 stars out of 5

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.Read more
recipe Cream Filled Devil's Food Cupcakes
Susan astoria, NY 04-04-2009
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Amazing
Rated: 5 stars out of 5

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. :)Read more
recipe Cream Filled Devil's Food Cupcakes
Holli Bolivar, TN 02-15-2009
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fantastic
Rated: 5 stars out of 5

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.Read more
recipe Cream Filled Devil's Food Cupcakes
Ginny Fishers, IN 09-10-2008
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light, moist, delicious
Rated: 5 stars out of 5

I made these for my son's birthday and used my rule of always making cupcakes on the day they will be eaten. They were not... only good that day but also good the next! The cake part was airy but moist, the filling was just right- absolutely heaven. Guests were wowed by them and they were really pretty easy to make! I also made 24 cupcakes but with how rich these are, they were just the right size portion. I too had filling left-over but my kids were more than happy to use it on graham crackers.Read more
recipe Cream Filled Devil's Food Cupcakes
Janet Oceanside, CA 08-23-2008
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tasty but a little tricky
Rated: 4 stars out of 5

I liked the flavor and texture of these cupcakes, but they were a little tricky to make if you follow the recipe. Like other... reviewers who used standard cupcake (rather than the larger muffin) tins, I found that the standard size cupcakes ruptured with 3 tbsp. of cream filling piped into them. One Tbsp. was plenty. I had about 1/3 of the cream filling leftover. I also found the ganache to be too runny, even after it had cooled completely. I started over with 5 oz. of semi-sweet chocolate and found it had a much better consistency.Read more