Cream-Filled Devil's Food Cupcakes

Courtesy Wayne Harley Brachman, Retro Desserts, Harper Collins Publishers, 2000

Show: Sweet DreamsEpisode: Tailgating Party

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
15 min
Level:
--
Yield:
12 cupcakes

Times:

Prep: 1 hr 0 min
Inactive Prep: --
Cook: 15 min
Total:: 1 hr 15 min

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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.

Ganache Frosting:

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

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.

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

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.

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Comments & Reviews

recipe Cream-Filled Devil's Food Cupcakes
Amy Sag Harbor, NY 12-31-2007
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A box mix does a lot better than this
Rated: 2 stars out of 5

I was excited to make these cupcakes, the batter was a nice consistency however after baking the cupcakes were falling apart.... Also, the filling is not creamy at all, directions say it should be the consistency of mayo but all that corn syrup made it more syrupy. The cupcakes taste good but aren't very attractive and for the time and effort required a box mix does just as well.Read more
recipe Cream-Filled Devil's Food Cupcakes
Anonymous 03-29-2007
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So good...
Rated: 5 stars out of 5

I made this recipe for my coworkers to try, and it was a huge hit! They taste out of this world, and my coworkers are... constantly asking me, "when are you going to make those cupcakes again?!" I highly recommend this recipe for a sweet indulgence!Read more
recipe Cream-Filled Devil's Food Cupcakes
Anonymous 01-09-2007
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Delicious!
Rated: 4 stars out of 5

They have great flavor and are very moist.
recipe Cream-Filled Devil's Food Cupcakes
Carmil Villa Hills, KY 10-16-2006
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Fun filled hit
Rated: 4 stars out of 5

These cupcakes were a hit at our Saturday college football tailgate! The cream tastes better on the second day. And, I'll... admit, I have make them using a box cake mix and using the full cake recipe-- I liked the boxed mix better and it saves time on the labor. I used the cream filling recipe as written along with the ganache frosting.Read more
recipe Cream-Filled Devil's Food Cupcakes
Michon Reno, NV 10-14-2006
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Time-consuming flop!!!
Rated: 1 stars out of 5

I was so excited to try this recipe, becasue from the sounds of it, it would be like homemade hostess cupcakes. The batter... was the best I have ever tasted, too good, like frosting almost, but the cupcakes never rose, they were concave little bowls that ran out all over the pan, creating a huge mess. At this point, I was already half through with the vanilla creme filling (which never achieved the consistency of mayonaise as it suggests, it was more of a sticky, runny mess) so I couldn't bear to throw the whole thing out...so, I decided to crumble up half of the cupcakes in a 9" x 9" square pan, then drizled the vanilla creme, then covered with the remaining cupcake crumbles, and baked for 5 minutes more...then drizzled the genache frosting over the top and served with a dallop of cool whip. Not surpriding, considering all of the good stuff that went in, it was delicious, reminisent of a molten chocolate cake, warm, moist and decadent, but most certainly NOTHING like a cup cake....Read more
recipe Cream-Filled Devil's Food Cupcakes
Anonymous 10-26-2005
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Great
Rated: 5 stars out of 5

this is the best cup cake i have ever had.... i watch the episode all the time!!! omg i love this! yay! <3 xo`kristen... reneeRead more