Recipe courtesy of Madeline Lanciani

Magic Cupcakes

Getting reviews...
Save Recipe
  • Level: Easy
Share This Recipe

Ingredients

Chocolate Cake:

Cream Filling:

Ganache:

Directions

  1. Cut cone-shaped hole in top of cupcake. Remove cone and cut off tip. Fill cavity in cupcake with cream filling. Replace cone top. Ice with soft ganache or icing.

Chocolate Cake:

  1. Preheat oven to 350 degrees. Grease 2 10 by 3 by 9-inch cake pans or cupcake molds. Cream butter and sugar. Add cocoa and cream. Add eggs, one at a time, creaming well after each addition. Sift together dry ingredients. On first speed, add dry ingredients in three stages, alternating with water, beginning and ending with dry. Mix only until well blended- do not overmix. Pour into prepared pans and bake 35 to 45 minutes or until done. Cool in pan before turning out.

Cream Filling:

  1. Cream sugar and shortening until light and fluffy. In separate bowl, mix milk and flour. Beat milk mix into sugar mix and beat until well blended. Add salt and vanilla.

Ganache:

  1. Melt chocolate in microwave or on top of double boiler. Bring cream to boil. Pour cream and melted chocolate into mixing bowl. Beat at low or medium speed for approximately 5 minutes. Let cool thoroughly before use, or refrigerate until ready to use. Ganache can be stored, covered, in the refrigerator for one month. To use ganache, remove from refrigerator and soften at room temperature or in microwave until useful consistency.
20m Easy 100%
CLASS
Sarah Holden

Chick Cupcakes

37m Intermediate 100%
CLASS
13m Intermediate 100%
CLASS
10m Advanced 99%
CLASS
15m Easy 100%
CLASS
15m Easy 99%
CLASS
11m Intermediate 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now