When we were kids, we loved the store-bought cream filled chocolate cupcakes with the chocolate frosting and the swirl on top. Now, I have created a slightly healthier version of this retro classic for home cooks to make in their kitchens and to bring back the memories of one of the popular treats we enjoyed as kids in an easy to make recipe. For this recipe, you can make your own homemade chocolate cake mix; however, for convenience, I used a store-bought chocolate fudge cake mix that I have found from experience to produce outstanding dependable results. Here’s how to make them:
Preheat oven to 325 degrees for nonstick and dark colored pans or 350 for other pans. Spray a nonstick 12 cupcake or muffin tin with cooking spray. Do not use cupcake liners. Follow the instructions on the box according to manufacturer’s instructions. Fill the sections only slightly over 2/3 full to be sure that the cupcakes do not overflow on the top when baked.
After cupcakes are finished baking, remove from the oven and cool completely. When cupcakes have cooled completely, make the filling.
Mix together, 1 stick of softened butter, 8 oz. of cream cheese, 1 cup of powdered sugar, and 1 tsp. of vanilla. Whip for 3-5 minutes until light and fluffy.
Once the frosting is finished, place all the cooled cupcakes on a wire rack over a foil lined baking sheet.
Fill a piping bag with cream frosting, and squeeze a small amount off filling into the bottom of each cupcake and turn each one upside down as you go so they are ready to dip into melted chocolate. Save some frosting for the swirl decoration. Do not overfill the cupcakes because you will use some of the frosting for the swirl decoration. Note: If you are using chocolate frosting instead of melted chocolate, you can leave then right-side up.
Once all of the cupcakes are filled and if you are dipping the cupcakes, place 1 1/2 cups of bittersweet chocolate chips in a microwave safe bowl or measuring cup and microwave at 10 second intervals while stirring to melt the chocolate. Be careful not to overheat the chocolate or it will seize up. To thin the chocolate after it’s melted, use small amounts of vegetable oil to thin the chocolate. If not dipping, just frost the cupcakes with chocolate canned or homemade frosting. I used the chocolate chips and thinned it down with vegetable oil.
After dipping or frosting each cupcake, place on the wire rack to allow the frosting to set for a few minutes. In the meantime, place the rest of the cream frosting in a plastic bag and cut off a small corner of the bag to make the swirls. If you have a medium round tip, you can use that. I did not have the correct size tip so I just used a plastic bad because I did not want to use a decorative tip for the swirl decoration to make it look more like the store-bought version.
When all of the cupcakes have been filled and frosted, allow the frosting to firm up if you dipped them in the melted chocolate.
These cupcakes are a fun thing to bring to work, school, give as a gift, or just to enjoy at home. Enjoy and happy cooking!
Prep Time: 40 min.
Cooking Time: 21-23 min baking time plus 5-10 min. to melt chocolate chips if dipping the cupcakes
Servings: Makes 12 cupcakes
Preheat oven 325 degrees for dark and nonstick pans
Spray a 12 cupcake or muffing pan with cooking spray
1 package of Dark Chocolate Fudge Cake Mix (follow manufacture’s instructions, which usually includes 1 cup water, 1/3 cup veg. oil. and 3 eggs).
8 oz. cream cheese
1 stick butter softened
1 cup powdered sugar
1 tsp. vanilla
1 1/2 cups semi sweet chocolate chips melted, or canned chocolate frosting if desired
Vegetable oil for thinning the chocolate if using the dipping method
Piping bag with long tip
plastic bag for decorating if you do not have a med. sized plain round tip