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How To make Fudge Filled Cupcakes
2/3 c Semi-sweet chocolate chips
6 oz Butter
1 1/4 ts Vanilla extract
4 Eggs; large
1 1/2 c Sugar
1 c All-purpose flour
Filling: 8 oz Cream cheese, softened
1/4 c Sugar
1 Egg, beaten; large
1/2 c Semi-sweet chocolate chips
Preheat oven to 350 degrees. Line 30 cupcake tins with paper or foil cupcake liners. In double boiler, set over medium heat, melt the 2/3 cup of chocolate chips, butter and vanilla. Stir until smooth. Remove from heat. Beat the eggs until frothy, using a whisk or electric mixer. Gradually, beat in the sugar until it dissolves. Gradually, beat in the flour. Fold in the chocolate mixture. Fill the cupcake tins 1/3 full with the chocolate batter. Mash together the cream cheese, sugar and egg until blended. Fold in the 1/2 cup of chocolate chips. Drop a heaping teaspoonful of filling into each cupcake. Cover cream cheese filling with another generous spoonful of batter. Bake for 25 to 30 minutes. Let cupcakes cool completelyon a rack before storing in a covered container.
How To make Fudge Filled Cupcakes's Videos
Easy Homemade Chocolate Cupcakes with Coconut Filling and Fudge Topping
Learn how to make these fluffy chocolate cupcakes with a delightful coconut surprise and a heavenly chocolate fudge topping! This easy recipe requires no electric mixer, making it perfect for beginners. In just 30 minutes of prep time and 20 minutes of cooking time, you can create 18 delicious cupcakes! The chocolate cake batter has simple ingredients, while the coconut filling adds a sweet and creamy touch. Top it off with a smooth chocolate fudge and a sprinkle of shredded coconut.
▶ Learn how to make sweetened condensed milk at home in 5 minutes:
✓ Enable subtitles for your language in the video settings.
0:00 - Intro
0:34 - Chocolate Cake
2:31 - Coconut Filling
3:46 - Chocolate Fudge Topping
4:47 - Eating These Delicious Cupcakes
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???? Written recipe here:
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???? You may also like:
▶ CHOCOLATE TRUFFLE CUPCAKES RECIPE:
▶ No Refined Sugar, No Added Fat | HEALTHY CHOCOLATE MUFFINS:
▶ VANILLA Cupcakes with CHOCOLATE Filling and STRAWBERRY Frosting:
▶ [Egg-Free] CHOCOLATE TRUFFLE CUPCAKES:
▶ Quick and Easy! Egg-Free Nutella Cupcakes Recipe:
▶ You Won't Believe How Easy These Chocolate Chip Cupcakes Are:
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????Products:
- Muffin Pan - 12 cup (similar):
- Cooling Rack:
- Digital Kitchen Scale:
- Stainless Steel Whisks:
- Heat Resistant Silicone Spatula Set:
- Measuring cups:
- Measuring Spoons:
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links above.
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Ingredients:
For the Chocolate Cake:
2 cups (240g) All-purpose flour
1/3 cup (30g) Unsweetened cocoa powder
2 tsp (8g) Baking powder
1/2 tsp (3g) Baking soda
1/4 tsp (1g) Salt
1 cup (200g) Granulated sugar
2 large eggs at room temperature
1/2 cup (110g) Vegetable oil (any flavorless vegetable oil like canola, corn, or sunflower)
1 tsp (5g) Vanilla extract
1 cup (240g) Slightly warm water
For the Coconut Filling:
1 cup (60g) Finely shredded unsweetened coconut
About 1/2 cup (150g) of Sweetened condensed milk*
*The amount may vary depending on the type of coconut used. If using fresh coconut, you may need less condensed milk as it contains more moisture compared to desiccated coconut.
For the Chocolate Fudge Topping:
70g (about 1/2 cup) Semi-sweet chocolate (40% cocoa solids)
1/3 cup (100g) Sweetened condensed milk*
*You may need to use a little more if using chocolate with 50-60% cocoa solids.
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#cupcake #chocolate #dessert
Peanut Butter & Fudge Stuffed Cupcakes || Gretchen's Bakery
My best chocolate cupcake recipe just got stuffed with fudge and piled high with peanut butter cheesecake icing!
CLICK HERE FOR THE PASTRY BAG & TIPS I AM USING IN THIS VIDEO
CLICK HERE FOR THE RECIPE
peanut-butter-fudge-stuffed-cupcakes/
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I have been vegan for a while now and I have been super conflicted with my channel not being in alignment with my life and my beliefs
I am transitioning my channel/blog to align with my beliefs, I have been veg for 8+ years and have been in severe conflict here on my channel and when I owned my bakery by promoting the exploited animal industry, so I finally got off the fence and decided to stop being a hypocrite and follow my heart and soul passion.
I understand not everyone cares to be open to this kind of baking
(although I have been making some of my BEST recipes more recently!)
So I hope and wish that folks will be open minded and give me the same understanding for following my heart.
This has not been the case 100% so far, as I have sadly been met with anger and hatred
However others have been showing tremendous support and encouragement. I hope you will at least give it a chance. :)
I will not eliminate my old recipes and will still help you all with baking of any kind just like always!
WHY I AM VEGAN
WHY I AM VEGAN
WHY I AM VEGAN
Music Credit
Music Credit CARPE DIEM by Kevin MacLeod
Licensed under Creative Commons: By Attribution 3.0
Easy CHOCOLATE CUPCAKES with Chocolate Buttercream Frosting
This Chocolate Cupcake recipe is so easy and the results are amazing every time. Top them with our 6-minute Chocolate Buttercream Frosting and you have the ultimate chocolate lovers cupcake!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHOCOLATE CUPCAKE INGREDIENTS:
►1 1/2 cups all-purpose flour measured correctly
►1 cup granulated sugar
►1/3 cup natural unsweetened cocoa
►1 tsp baking soda
►1/2 tsp salt
►1 cup warm coffee or 8 fluid oz
►1 Tbsp white distilled vinegar
►1/3 cup olive oil or vegetable oil
►1 large egg room temperature
►2 tsp vanilla extract
???? PRINT RECIPE HERE:
Vanilla Extract Recipe:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:43 Whisking dry ingredients
1:01 Whisking wet ingredients
1:25 Combining dry and wet together
1:45 Filling cupcake tins
2:29 How to bake cupcakes
3:10 Making chocolate buttercream frosting
4:53 Filling piping bag with frosting
6:30 Frosting cupcakes
7:10 Taste test
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#natashaskitchen #chocolate #cupcakes
1 Minute Chocolate Frosting Recipe ( Fudge Buttercream Frosting )
Chocolate Frosting Recipe for cakes & cupcakes! This frosting takes 1 minute to make, It's very simple and tastes amazing!
More chocolate recipes:
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1 Minute Chocolate Frosting Recipe in grams and cups:
- 400 gr Powdered Sugar (3 1/4 cups)
- 80 gr unsweetened Cocoa Powder (2/3 cups)
- 150 gr Softened Butter ( 1 1/3 sticks)
- 100 gr Boiling Water (1/3 cups + 1 1/2 tbsp)
- 60 gr Melted Dark Chocolate 75% cocoa ( 2 ounces)
- 1/2 tsp Salt
Enjoy!
BEST CHOCOLATE FUDGE FROSTING you will ever make! ???? | 2 ways to use Chocolate Fudge Frosting ????
If you are looking for a super easy beginner friendly frosting for your cakes and cupcakes, look no further!
This is my Go-To Dark Chocolate Fudge Frosting and when I used this on a Chocolate Cake Video on my YouTube 2 years ago, you guys absolutely loved it!
So, I thought it deserved a video of its own and this time with a variation! I present to you my EPIC Dark Chocolate Fudge Frosting with 2 super indulgent variations!
✅Recipe (Perfect to Pipe 12 Cupcakes or a 6-inch layer cake of 2 layers):
????200 grams Fresh Cream (25% Fat minimum)
????200 grams Dark Chocolate
????100 grams sweetened condensed milk
????100 grams salted butter
????1/2 teaspoon Instant Coffee Powder
????Pinch of Sea Salt
Process:
????Add all the ingredients to a saucepan.
????Start heating on medium heat until everything melts
????Reduce heat to Low and continue cooking for 3-4 minutes stirring continuously so the fudge sauce doesn’t catch at the bottom of saucepan. I’d recommend using a non-stick pan for this
????Transfer to a bowl and refrigerate until it’s completely chilled.
????Transfer to a piping bag and pipe swirls or use it as a surprise filling for cupcakes when at room temperature
✅The above is your standard Dark Chocolate Fudge Frosting
✅Variation 2:
????Once your Fudge frosting has chilled thoroughly, whip on a high speed for 3 minutes. It becomes light, fluffy and pipes beautifully on cakes and cupcakes!
Only downside: It is not stable and will keep its shape if piped for about 30 minutes - 1 hour at room temperature and will need refrigeration.
However, works beautifully on layer cakes to give it a rustic look!
Let me know in the comments what you thought about this recipe!
CHOCOLATE OVERLOAD CUPCAKES | The Chocolatiest Cupcakes EVER! | Cupcake Jemma
Chocolate sponge? Check. Chocolate filling? Check. Chocolatiest chocolate frosting in the world? Check. Wait...you want more? You've got it! This is the chocolatiest cupcake I have ever made, packed full of the good stuff from beginning to middle to end! Top to bottom. INSIDE OUT!!! Eat it and weep (in a good way!)
Recipe -
For the chocolate truffle filling/topping...
300g dark 54% chocolate
120g double cream
30g unsalted butter
For the sponge...
115g dark chocolate
115g unsalted butter
80ml cold coffee/water
2 lg eggs
20ml vegetable or other flavourless oil
65g buttermilk
135g self raising flour
30g cocoa powder
190g caster sugar
1/4 tsp bicarbonate of soda
For the Chocolate Cream Cheese icing -
For the top, drizzle some melted choc or chocolate ganache and pop a truffle on!
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