Chocolate Cupcakes With Cream Filling Recipe (2024)

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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.

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.

way too sweet, too dry and makes too much a mess to justify making them :(

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.

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.

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.

I agree that the cake itself is dry. I’ll use another cake recipe next time. The filling was very sweet, but once piped into the cupcakes it wasn’t too sweet. I have leftover filling... I did not run out.My issue is with the chocolate topping. I followed the recipe and it broke into an oily, chunky mess. Couldn’t rescue it, so I did a 1:1 chocolate to cream ratio (simmer cream, remove from heat, add chocolate). 2oz of each (no butter), it turns out, is exactly enough to cover all 12 cupcakes.

Honestly, most of the comments are spot on. The icing is awesome, but the cupcakes themselves are VERY dry. So dry that they aren't really worth making. I used semisweet chocolate as it was all I had and the icing was awesome. I plan to search for a new cupcake recipe but follow the icing for these. They looked beautiful when they were done.