receipt for cream filled cupcakes?

Answer 1

Dreamy Cream-Filled Cupcakes

1box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1/2cup miniature semisweet chocolate chips

1.Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2.Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
3.Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

Not only is this recipe easy to make thanks to the cake mix it is delicious. Do give it a try once.

Answer 2

Here's a receipe for cream filled chocolate cupcakes

Ingredients

3 cups flour
2 cups sugar
1/3 cup cocoa
2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups water
2/3 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla

Cream Filling

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup sugar
1/4 teaspoon salt
1 (6 ounce) package semisweet chocolate pieces


Sift together flour, sugar, cocoa, baking soda and salt.
Stir in water, cooking oil, vinegar and vanilla- Batter will be thin.
Line muffin tins with paper cups (to yield 3 dozen).
Fill each half full of batter.
On the top of each, put one teaspoon of the cream filling (which is next).
For the cream filling, combine softened cream cheese and egg.
Stir in sugar, salt and chocolate.
Bake for 30-35 minutes at 350 degrees

Answer 3

Hi there! Don't let the judgemental people on here get to you. Everyone makes mistakes!! Here are a couple of recipes for you. One is for a simple chocolate cupcake filled with vanilla cream filling. And the other is for Cream Filled Chocolate Raspberry Cupcakes. I hope this helps you. Best of luck in your baking adventure!!

Answer 4

heres a recepie for vanilla cream

1 cup sugar
6 tbls all purpose flour
1/4 tsp salt
1 1/2 cup milk
4 egg yolks slightly beaten
1/4 cup butter
1 tbls vanilla
1/2 cup heavy cream, whipped

combine sugar, flour, salt in med saucepan stir in milk heat over low heat strring constantly till mix thickens add egg yolks stirring constantly for 3 minutes DO NOT ALLOW TO BOIL removefrom heat stir in butter and vanilla,, chill 45 minutes fold in whipped cream ,, fill cupcakes

Answer 5

The uncle John One is similar to what I had intended to type in but I use Demara sugar instead of white sugar for cup cakes or muffins!
No sense in typing out what's already typed out by someone else than me! Oh I also like to put raisins in mine! I lost a near mate because that was someone that didn't like raisins & I thought everyone liked raisins!

Answer 6

do something simple like the chocolate lava cakes from duncan hines. its their signature box recipe for almost $3.00. very easy, fast and delicious. its a chocolate cupcake with chocolate filling that oozes right out....excellent for chocolate lovers and I'm not but this IS good!

Answer 7

Go to www.ask.com and enter the question "Free recipe for cream-filled cupcakes" and it will give you a list of websites you can check out.

Answer 8

Do you mean recipe? Because if I were you I would spend less time online looking for recipes of cupcakes and more time learning how to spell so that your incompetence doesn't spread like some sort of plague.

Answer 9

Coconut Cream Filled Chocolate Cupcakes:
1 egg white
a pinch of salt
1/4 cup sugar
1 3/4 cup flaked coconut
2 tbsp flour
2 1/2 cup sifted flour
1 1/2 cup sugar
1/2 cup baking cocoa
2 tsp soda
1 tsp salt
2/3 cup shortening
2 eggs
1 tsp vanilla
1 cup buttermilk
1/2 cup water
Shiny Chocolate Glaze (recipe follows)

Heat oven to 350 F. Paper line 2 1/2 inch muffin-pan cups. Beat egg white and the pinch of salt in a bowl until frothy, using an electric mixer at high peaks. Gradualy add 1/4 sugar, beating until stiff glossy peaks form. Combine coconut and 2 tbsp flour. Fold into egg white mixture. Set aside. Sift together 2 1/2 cups flour, cocoa, baking soda, and 1 tsp salt into a mixing bowl. Add shortening, eggs, vanilla, buttermilk, and the water. Beat with electric mixer at medium speed for 3 minutes or until the batter is smooth. Spoon batter into prepared muffin pan cups. Fill one-half full. Place 1 teaspoon of coconut mixture in the center of each. Lightly press down the coconut mixture with a spoon into the batter. Bake for 20 minutes or until a wooden toothpick inserted into the center of each cupcake comes out clean. Remove from pan. Cool on racks. Dip tops of cupcakes into the Shiny Chocolate Glaze. Yield: 34 cupcakes.

Shiny Chocolate Glaze: Combine 2 cups sugar, 1/2 cup milk, and 1/2 cup shortening in a 2 quart saucepan. Bring mixture to a full rolling boil. Stir constantly. Remove from heat. Stir in 1 (6 oz) package semi-sweet chocolate pieces. Stir until chocolate is melted. Beat with a wooden spoon until the mixture begins to thicken, about 5 minutes.
Notes:
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________

Answer 10

I just bake 'em - not sell 'em. So no receipt is necessary.