Double-Filled Devil’s Food Cupcakes

I have a confession to make…I think you’ll be shocked…here goes…I don’t like chocolate.  I know, it’s lame. I’m .01% of the population that fits into this category and I have been ever since I was a little girl. Snickers? No thanks, I’ll take the vanilla ice cream with caramel sauce. Chocolate cake? No thank you, I’ll take the jelly filled doughnut instead. Not sure why. Guess I just never developed a palate for it. Then there’s my husband who would die without chocolate in this world. Makes me feel like I’m missing out.

All about chocolate Devil's Food batter

The good news is I’ll taste it (I’ll taste almost anything), and I can certainly appreciate a good chocolate dessert if someone orders it for me. I’m not against it. In fact, I think there’s few things in this world more visually stunning than velvety fudge or silky chocolate ganache. I just prefer to indulge in other sweets when given the option.

Smooth chocolate batter...so pretty

That brings us to today’s featured dessert.  Why chocolate you ask? Because I figured you’re part of the 99.9% of people who like it AND I’m making it as a treat for my friend’s baby shower. It’s hard to go wrong with chocolate (for the most part) and this recipe in particular is fool-proof, so it’s a guaranteed crowd pleaser.

Devil's Food cupcake on cooling rack

The only thing I was struggling with today was deciding on the filling. Cream? Peanut butter? Chocolate? All I was certain about when I stood in the kitchen this morning was the Devil’s Food part, but the rest was up in the air. So instead of picking one, I decided to make both the cream and peanut butter filling. Figured the variety would give these a wider appeal too.

Cream and Peanut Butter-Filled Cupcakes

The richness and moistness of these cupcakes is stellar. The filling makes them more interesting to eat. And then there’s the frosting, oh my goodness. Two different kinds too.

Variety is a good thing...

The secret ingredient in the cream frosting is one of my favorite childhood treats in the world – marshmallow fluff. Anyone else share this addiction? I used to eat spoonfuls of this stuff straight out of the jar when I was a kid (still wondering where my mom was when I was getting high on sugar)! It’s so fluffy and sticky and yummy. Mmm.

Cream-filled cupcake w/ light blue frosting

The peanut butter frosting on the other hand has heavy cream, which makes it incredibly creamy and THE PERFECT partner for any chocolate dessert, especially cupcakes. You can even slather this on fruit or toast…I mean, who said desserts aren’t good for breakfast too?!

Peanut Butter filled cupcakes

So here it is, the Devil’s Food Duo – Cream & Peanut Butter-Filled Cupcakes.

Peanut Butter Frosting...yum

Another look at the cream-filled cupcake

I could lick this frosting right off the cupcake!

Read on for recipe…
INGREDIENTS
For Cupcakes:
~ 3/4 cup unsweetened Dutch-process cocoa powder
~ 3/4 cup hot water
~ 3 cups all-purpose flour
~ 1 teaspoon baking soda
~ 1 teaspoon baking powder
~ 1 1/4 teaspoons coarse salt
~ 1 1/2 cups (3 sticks) unsalted butter
~ 2 1/4 cups sugar
~ 4 large eggs, room temperature
~ 1 tablespoon plus 1 teaspoon pure vanilla extract
~ 1 cup sour cream, room temperature
For Cream Filling and Frosting:
~ 1 cup confectioner’s sugar (powdered sugar)
~ 1 cup marshmallow cream
~ 1/2 cup (113 grams) unsalted butter, room temperature
~ 3/4 teaspoon pure vanilla extract
~ 2 tablespoons milk
~ Assorted food colors, if desired (blue for this recipe)

For Peanut-Butter Filling and Frosting:

~ 1 cup confectioners’ sugar
~ 1 cup creamy peanut butter
~ 5 tablespoons unsalted butter, at room temperature
~ 3/4 teaspoon vanilla extract
~ 1/3 cup heavy cream

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.

Cupcakes baking in the oven

Cooling cupcakes

On cooling rack

For Cream-filled Cupcakes:
  1. To make the cream filling and frosting, cream the butter and marshmallow creme (fluff) using an electric mixer or hand mixer in a medium bowl until smooth. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and add the milk. Beat on high speed until frosting is light and fluffy about 3 – 4 minutes. Add a little more milk if consistency is too thick or a little more sugar if consistency is too soft and not holding up.
  2. Once you’ve achieved the desired consistency, transfer a portion of the mixture to a pastry bag fitted with a 1/4 star tip. Make sure you leave enough for the frosting.
  3. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
  4. Once you’ve finished filling the cupcakes, add the food color of your choice to the remaining frosting until you attain the hue you’re looking for. Place the frosting in a pastry bag with the decorating tip of your choice and decorate away!

Cream-filled cupcake

For Peanut butter filled Cupcakes:

  1. For the peanut butter filling, beat the confectioners’ sugar, peanut butter, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
  2. Spoon a portion of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip and repeat the same steps as you did with the cream-filled cupcakes to fill the centers. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
  3. Once you’ve filled all the cupcakes, take the remaining filling/frosting and refill the pastry bag. Use the decorating tip of your choice and decorate away!
  4. Note: If you don’t have a pastry bag with a fitted tip, you can fill these cupcakes by carving a hole in the center (from the top) with a sharp paring knife. Put the filling in a resealable plastic bag and snip off one of the corners. Pipe the filling directly into the hole.

Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.


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