Chocolate Filled Cupcakes
This is more for me than for any one else. I got a cool filled cupcake pan, and it came with the recipe for cupcakes, the vanilla filling and chocolate icing. While the cake is mediocre at best, the icing recipes are awesome. I'm tired of saving the paper that came with the pan, so I'm entering the recipes here, so I can find them on my tablet. Using the tablet has become my new favorite way of having a recipe handy in the kitchen.
Cupcakes:
2 1/4 c (270g) flour
1 3/4 c (350g) sugar
3/4 c (140g) vegetable shortening
2/3 c (70g) cocoa
1 1/2 c (350ml) water
1 1/4 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1/3 tsp baking powder
2 eggs
Instructions: Heat oven to 350. Grease and flour pain; set aside. In large bowl, beat all ingredients together on low speed, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl often. Spoon batter into prepared pan, filling each well 3/4 full. Bake at 350F for 18 to 22 min, until toothpick inserted comes out clean. Cool 10 min in pan, invert onto cooling rack and cool completely. Wash, dry and prepare pan. Repeat baking procedure until all batter has been used.
Filling:
1 1/2 c (150g) powdered sugar
3 tbsp (45g) butter, softened
1 tsp vanilla
1 to 2 tbsp (15 to 30 ml) milk
Instructions: In small bowl, beat all ingredients on low speed, until smooth. Beat on medium speed 2 minutes, adding additional milk if needed, until smooth and creamy. Fill pastry bag, fitted with large round tip. Pipe a small amount of frosting into indentation in each cupcake; set aside.
Chocolate Frosting:
2 cups (200g) powdered sugar
1/3 c (25g) cocoa
1/4 c (60g) butter, softened
1 tsp vanilla
2 to 4 tbsp (30 to 60 ml) milk
Instructions: In medium bowl, blend all ingredients on low speed until blended, scraping bowl often. Beat on high speed 2 minutes, until smooth and creamy. Fill pastry bag fitted with a large star tip. Pipe frosting on top of each cupcake. (Makes 24 cupcakes).