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Recipe Title:
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Cream-Filled Chocolate Cupcakes |
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Recipe Category:
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Cakes & Pies
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Submitted By:
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Stacey (SEE ALL of Stacey's recipes!) |
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Location:
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Wetumpka, AL |
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Ingredients:
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For the cupcakes:
24 paper liners for cupcake pans (2½ - inch size)
1 package (18.25 ounces) chocolate cake mix with pudding
1 cup sour cream
¾ cup water
½ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
For the filling:
4 ounces frozen whipped topping, thawed but still cold
½ cup (4 ounces) sour cream, cold
½ cup confectioners’ sugar, sifted
½ teaspoon pure vanilla extract |
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Directions:
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1. Make the cupcakes: Place a rack in the center of the oven and preheat the oven to 350. Line 24- cupcake cups with paper liners and set the pans aside.
2. Place the cake mix, sour cream, water, oil, eggs, and 1 teaspoon of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 ½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well combined. Spoon or scoop the batter into the lined cupcake cups, filling each about two thirds of the way full.
3. Place the pans in the oven and bake the cupcakes until the tops spring back when lightly pressed with a finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake cups, lift the cupcakes up from the bottom of the pans using the end of the knife, and pick the cupcakes out of the pans carefully with your fingertips. Place the cupcakes on a wire rack to cool for 15 minutes longer before filling.
4. Make the filling: Place the whipped topping, sour cream, confectioners’ sugar, and ½ teaspoon of vanilla in a mixing bowl and beat with an electric mixer on medium speed until smooth and well blended, about 1 minute. Place the bowl in the refrigerator until the cupcakes are completely cooled.
5. Using an icing bag and a plain tip with a large hole, fill the bag with filling. Push the tip through the top of each cupcake and squeeze in about 2 tablespoons of filling. Place the cupcakes in the refrigerator to chill.
6. Frost as desired.
Store these cupcakes in the refrigerator. |
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