77 chocolate cupcakes cream filling chocolate Recipes

all-purpose flour, white sugar, unsweetened cocoa powder, baking soda, salt, eggs, milk, water, vegetable oil, vanilla extract, cream filling, butter, shortening, sugar, salt, milk, vanilla extract

all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, salt, vegetable oil, strong brewed coffee, cooled, eggs, sour cream, vanilla extract, coffee cream filling , recipe follows, coffee buttercream , recipe follows, chocolate covered coffee beans, for garnish , optional, cream cheese, softened, coffee-flavored liqueur, frozen chocolate flavored whipped topping, thawed, butter, softened, sugar, strong brewed coffee

cupcakes, all-purpose flour, unsweetened cocoa powder, baking powder, salt, unsalted butter, softened, granulated sugar, eggs, milk, unsalted butter, softened, shortening, sugar, milk, coconut extract, prepared dark chocolate frosting or your own homemade

cream-filled chocolate cupcakes, cut in half, heavy whipping cream, sugar, vanilla extract, fresh or frozen raspberries, thawed and drained, raspberries , optional

unsalted butter, room temperature, plus more for muffin tins, unsweetened cocoa powder, plus more for muffin tins, all-purpose flour (spooned and leveled), baking powder, baking soda, salt, sugar, eggs, room temperature, sour cream, room temperature, marshmallow creme (7.5-oz jar), unsalted butter, room temperature

boiling water, baking cocoa, hot brewed coffee, unsalted butter, softened, sugar, eggs, vanilla extract, cake flour, baking soda, salt, baking powder, water, salt, marshmallow creme, shortening, vanilla extract, sugar, cream cheese, softened, unsalted butter, softened, vanilla extract, sugar, assorted christmas sprinkles and candies

chocolate cake mix , with creamy vanilla filling (for cupcakes- betty crocker chocolate cupcakes fun da-middles), water , vegetable oil and eggs called for on cupcake mix box, cream-filled chocolate sandwich cookies, crushed (3/4 cup), powdered sugar, salt, whipping cream, vanilla, semi-sweet chocolate chips, pearl sugar, betty crocker decorating decors and chocolate sprinkles

cupcakes of your choice, vanilla frosting, yellow, black and red paste food coloring, chocolate wafers , miniature cream-filled chocolate sandwich cookies and vanilla wafers, other paste food coloring of your choice, coarse sugar

duncan hines moist deluxe devil s food cupcakes baked in brown paper liners, duncan hines moist deluxe devil s food cupcakes baked in brown paper liners, cream filled chocolate sandwich cookies (oreos), cream filled chocolate sandwich cookies (mini oreos), duncan hines creamy home-style classic chocolate frosting, duncan hines creamy home-style classic vanilla frosting, banana shaped hard candies (runts), yellow candy coated chocolate covered sunflower seeds, chocolate covered mints (junior mints), brown mini candy coated chocolates (m&m s minis)

all-purpose flour, white sugar, unsweetened cocoa powder, baking powder, salt, vegetable oil, buttermilk, eggs, vanilla extract, baking soda, water, shortening, white sugar, milk, water, vanilla extract, salt, sugar

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

chocolate cupcakes, cream filling, ganache (recipe follows or other fudgy chocolate icing), butter, granulated sugar, unsweetened cocoa, heavy cream, eggs, all purpose flour, baking powder, salt, baking soda, water, 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, 1 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., semisweet or bittersweet chocolate, heavy cream

ganache filling, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), heavy cream, sugar, chocolate cupcake, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), dutch-processed cocoa, hot coffee, bread flour, granulated sugar, table salt, baking soda, vegetable oil, eggs, white vinegar, vanilla extract, creamy chocolate frosting, granulated sugar, egg whites, table salt, unsalted butter, softened and cut into 1 tbsp pieces, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), melted and cooled. cool chocolate to between 85 to 100 degrees before adding to frosting., vanilla extract

flour, sugar, cocoa, baking soda, salt, water, vegetable oil, vinegar, vanilla, cream cheese, softened, egg, sugar, salt, semisweet chocolate pieces

nonstick vegetable spray for coating muffin tin, cake flour, unsweetened cocoa powder (recommended : dutch-processed), baking soda, baking powder, salt, unsalted butter, at room temperature, sugar, eggs, buttermilk, vanilla extract, coffee, brewed strong and hot, vanilla cream filling , recipe follows, ganache frosting , recipe follows, semisweet chocolate, coarsely chopped, heavy cream, vegetable shortening, unsalted butter, at room temperature, sugar, vanilla extract, light corn syrup

all-purpose flour, sugar, cocoa, baking soda, salt, water, vegetable oil, white vinegar, vanilla extract, milk chocolate candy bars, broken into pieces, cream cheese, softened, sugar, egg, salt, milk chocolate candy bars, cut into 1/4-inch pieces

cream cheese, softened, creamy peanut butter, sugar, milk, batter, sugar, all-purpose flour, baking cocoa, baking powder, salt, baking soda, eggs, water, milk, canola oil, vanilla extract, butter, softened, sugar, baking cocoa, milk

dark chocolate cake mix, cream cheese, softened, canned pumpkin, sugar, semisweet chocolate, heavy whipping cream, candy corn, for garnish