Chocolate Cupcakes with Cream Filling
Ingredients
Filling
- 1 cup liquid cream
Cake mix
- 1 3/4 cups flour
- 3/4 cup plain cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 cups fine-grained sugar
- 2 large eggs
- 1 cup milk
- 1/2 cup corn oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
Decoration
- grated chocolate
Preparation
Preheat the oven to 180°C and set the middle rack.
Prepare a large cupcake tray with paper liners.
For the cake mix, sift the flour, cocoa powder, baking powder, baking soda, and salt onto parchment paper or in a deep bowl, then mix with a wide plastic spoon.
Add the sugar, eggs, vanilla, milk, and oil.
Attach the whisk attachment to the mixer, mix on low speed until combined, add the boiling water while mixing, then mix on medium speed for 3 minutes. The batter will be liquid and smooth.
Distribute the batter into the paper liners, filling them two-thirds full.
Bake for 20-22 minutes. Test with a toothpick; it should come out clean.
Remove from the oven and cool on a wire rack.
For the filling, in a mixer bowl, place the cream, attach the whisk, and mix on medium speed until stiff and doubled in volume.
Prepare a piping bag with a 1/2 inch round tip and fill it with the cream.
Using a cupcake corer or small spoon, hollow out the center of each cupcake, saving the cut pieces.
Fill the cavities with the cream.
Replace the saved pieces on top and press lightly to adhere.
Pipe more cream on top of the filled cupcakes.
Sprinkle grated chocolate on top for decoration and serve immediately.
