Chocolate Cupcakes With Cream Filling
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 dozen.
- Nonstick vegetable oil spray
- 80grams (½ cup plus 2 tablespoons) cake flour
- 30grams (⅓ cup) Dutch process cocoa
- ½teaspoon baking powder
- ¼teaspoon baking soda
- Pinch of salt
- 2large eggs, separated
- ¾cup canola oil
- 110grams (½ cup) plus 2 tablespoons sugar
- 6tablespoons unsalted butter, at room temperature
- 165grams (1½ cups) confectioners’ sugar
- ¾cup Marshmallow Fluff
- 2tablespoons heavy cream
- ¼cup heavy cream
- 4ounces bittersweet chocolate, chopped
- 1tablespoon unsalted butter, at room temperature.
For the Cakes
For the Filling
For the Frosting
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
410 calories; 28 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 32 grams sugars; 3 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
- Step 2
In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
- Step 3
In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
- Step 4
For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
- Step 5
For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
- Step 6
With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.
Tip
Private Notes
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Cooking Notes
E
To make the cakes less dry, use 1 tablespoon less of flour and add two tablespoons of sour cream. Also to make the frosting less bitter if you don't have milk chocolate I added powdered sugar to it until it was sweet enough for me. Recommend making more than the recipe calls for for the filling because I always have trouble having enough for all the cupcakes.
Jenny
Love this recipe! It's a fun project if you're in the mood for DIY baking. wish I could get the squiggles a little more professional looking, but that's just me.
I have some difficulty filling it with one hole, so I sometimes make two.
Maeve
Ugh! An extraordinary amount of work, dishes, not to mention the extra trip to the store. They barely baked through 15 min, nor in 25, no my oven isn't off. Disappointing to say the least.
Sharon new
You can always make cupcakes from boxed cake mixes. I just wanted the cream recipe and it was so easy. I have a cupcake hole maker that cost just cents and makes easy holes in the cupcake, than I filled, and frosted with prepared pillsbury frosting. My grandkids loved the, the filling was the best part for the.
IEG-CDMX
Amazing recipe - all our friends raved about these brilliant little cakes. I did however make one small change to the filling recipe. After making the filling per the recipe, I found it to be too sweet, so I added 100 grams of cream cheese. The resulting filling was less sweet with great taste and texture.
Amanda
Agree with others, this is a very dry cake and overly sweet filling- the best thing about the original Hostess cupcakes is how moist they are. There are great chocolate cupcake and chocolate ganache recipes out there, I think I will use those next time a stabilized whipped cream filling. This one is, in my opinion, not worth the time or mess.
Z
honestly the worst chocolate cake recipe ever made. I dont know if they were trying to make a vegan cupcake but it didn't bake well. The texture of the cake was very dry. It could be a possible user error on my end but as it stands they tasted horrible. Trying a cake recipe with no dairy is strange but I gave it a shot. Ive been baking for a while so maybe I'll reconsider the recipe but as it stands it feels like a waste of ingredients.
Hope
Make half as much filling as the recipe calls for. Use milk chocolate instead of semi-sweet chocolate in frosting. Cake is a tiny bit dry, but overall delicious.
MMB
Nix the powdered sugar in the filling completely and you’ve got an adult cupcake that is delicious, not too sweet. Also added 2 tbspns sour cream to the cupcakes w the oil step, as someone directed. Cupcakes were still a bit dry but good. Didn’t quite understand how the injection of filling from the side worked so I did from the top and was able to keep on the paper cupcake cups. Still ended up looking nice once frosted.
GP
I used my own chocolate cake recipe, but wanted a light and fluffy filling for the inside of my cake. I thought with the Marshmallow fluff, this would be great, but it is sickeningly sweet and not light and fluffy at all.
Hyedi
In my opinion, to make it less dry, if it is dry, add 1/3 cup of freshly brewed coffee…cooled. The addition of sour cream is also a great idea. But I’ll tell ya, add that coffee and you’ll see what I mean. It’s moist and brings out the va-voom of the cocoa.
hello
I made this for mothers day and I put the egg whits in the batter was it supposed to be crumbly or sticky. Also be sure to put the icing in the fridge for some hours and put it in freezer overnight that's what I did and the icing was really good, I also added some nutella to help.
M
The cake itself is nice, though when I saw the batter I worried it would be too dry, and so added a couple tablespoons of water until it looked right, so I can see why other people thought it was dry. But the filling was just horribly sweet. I threw it out. I tried another batch, cutting down the sugar. Still unpalatable. I threw it out, cut my losses, and served the cakes with whipped cream and strawberries.
Kim
I did the same thing to, but I didn't add the filly just the batter and the icing.
Anne
Plan for some some work when making these. I followed the recipe as written except made 1 + 1/2 frosting as I was sure the amount wouldn't be enough, it may have been but I was very generous in the dip of frosting (because chocolate!) which was worthwhile in the final product. Filling the cupcakes with the pastry bag and decorating takes practice and is messy unless you're a pro, I am not. The cupcakes were moist and chocolaty with the filling and frosting, sublime. Loved by all!
Amanda
Agree with others, this is a very dry cake and overly sweet filling- the best thing about the original Hostess cupcakes is how moist they are. There are great chocolate cupcake and chocolate ganache recipes out there, I think I will use those next time a stabilized whipped cream filling. This one is, in my opinion, not worth the time or mess.
PedsICU RN
Unfortunately I can’t even find a positive to say about this recipe. I concur with others it is labor intensive and messy. The cake is dry, I added sour cream to help add some moisture and my husband commented it was “pretty dry”. The icing must have an error in the recipe. It calls for bittersweet chocolate with no sugar to cut the bitter. At minimum I would recommend you substitute semi-sweet chocolate. Also the ratio of cream:chocolate is off to make a “dipping” icing.
Marcy
I used this recipe only for the cream filling--I was happy with how the cream filling came out; I definitely had enough to generously fill 12 cupcakes and tastes delicious inside chocolate cupcakes.
dav
way too sweet, too dry and makes too much a mess to justify making them :(
Anna
Avoid the muffin part of this recipe! The colza oil is just *nasty*. It smells bad. It tastes bad (plus, the chocolate flavor is "barely there"). I almost followed my instinct and replaced the oil with butter, but wanted to stick to the recipe. There weren't enough for the class and extras for us (3x the recipe = 30 cupcakes) so I filled & iced a batch of Chocolate Cupcakes by Maida Heatter (+ 1/2c melted 70% chocolate / melted the butter): *significantly* better tasting, way easier and faster.
Cie
I personally would not say the cake is dry. Rather, call it light, feathery, fine-crumbed, delicious. The choc flavor really comes through! I piped in the cream plus some cherry purée and told people it was Black Forest cupcake. They liked it a lot.
IEG-CDMX
Amazing recipe - all our friends raved about these brilliant little cakes. I did however make one small change to the filling recipe. After making the filling per the recipe, I found it to be too sweet, so I added 100 grams of cream cheese. The resulting filling was less sweet with great taste and texture.
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