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Cream Cheese Filled Devils Food Cupcake

Whipped cream cheese icing-filled chocolatey devil’s food cupcake  drizzled with a chocolate glaze.

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Happy accidents aren’t usually a thing in baking. It either works out or it doesn’t especially if you’re making up your own recipes. But today was one of those good days. What I was initially going for in this recipe was a red velvet cake stuffed cupcake. What I instead created was more a devil’s food brownie. Stuffed and topped with velvety cream cheese frosting what’s not to love. Check out my tips and tricks below for the best cream cheese frosting stuffed devils food cupcake. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST CREAM CHEESE FROSTING STUFFED DEVILS FOOD CUPCAKE.

butter& oil: the combination of butter and oil is what gives these cupcakes a chewy almost brownie-like texture. they are really soft on the inside and have a nice hold on the outside. using all butter will give it more of a cake feel and all oil will lean towards a brownie.

the sequence: the sequence when you cream any kind of cake is important. it gives it not only texture but height. for good measures i always start with butter, sugar followed by eggs and other wet ingredients. mix as much as you like before adding in the flour. that’s where a bad chewy overworked texture will come in.

core the cupcake: to core these cupcakes i used a cannoli ring. to push out the core so that i could place it on top i used chopsticks. you want to core the cupcakes once they are cool enough to handle. they won’t collapse but they may crack a little which is perfectly fine since they’ll be filled in shortly after. i like to place the hole right under the tops edge that way it is less likely to crack through the bottom but still have enough of a top to decorate with icing.

piping: for this recipe, i recommend a piping bag for the filling so that you can pipe from both sides to meet in the middle. you want to pipe from the inside towards you to get frosting throughout the entire cake. if you don’t have a frosting bag no problem use a Ziploc and cut a medium-end once filled.

SIMILAR INGREDIENTS TO

  1. VEGAN DOUBLE DARK CHOCOLATE CAKE
  2. STRAWBERRY CHEESECAKE CUPCAKES
  3. ROCKY ROAD CHOCOLATE BUNDT CAKE

ENJOY THIS RECIPE WITH:

  1. CLASSIC VANILLA CUPCAKES + VANILLA BUTTERCREAM
  2. PAN AU CHOCOLAT BREAD PUDDING
  3. FROSTED CHOCOLATE CHIP COOKIE CAKE

Cream Cheese Filled Devils Food Cupcake

Cream Cheese Filled Devils Food Cupcake
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INGREDIENTS

  • CUPCAKE BATTER
  • 2.5c Flour
  • 1/2c Cocoa Powder
  • 1tsp Baking Powder
  • 1c Butter, softened
  • 1/2c Vegetable Oil
  • 2&1/4c White Sugar
  • 1/2c Milk
  • 1tsp White Vinegar
  • 2 Eggs
  • 1TB Vanilla
  • 1/2tsp Salt
  • CREAM CHEESE FROSTING
  • 8oz Cream Cheese, softened
  • 1c Butter, softened
  • 6-8c Powdered Sugar
  • 1Tb Vanilla
  • 2-3Tb Milk
  • CHOCOLATE GLAZE
  • 1TB Cocoa Powder
  • 1/4c Powdered Sugar
  • 1TB Milk

INSTRUCTIONS

  • To make the cupcake batter start off by creaming the butter and white sugar till combined for about 1 minutes. Add in eggs and oil and beat together.
  • Combine milk and vinegar together and let sit for a minute.
  • Combine together flour, cocoa powder, baking powder, and salt.
  • Add the dry ingredients into the wet batter followed by milk.
  • Mix gently with mixer or a wooden spoon.
  • Once combined use an ice cream scoop and fill each greased cupcake mold.
  • Bake at 350F for 23 minutes.
  • Remove from the oven and let cool.
  • Make the frosting by combining all the ingredients together starting with 6 cups powdered sugar first. If the frosting needs to be sweeter add in more powdered sugar thin it out with milk. If you'd like it silkier add more milk.
  • To make chocolate glaze combine all ingredients listed together.
  • Using a apple core or cannoli ring push a hole into the cupcake. Fill with cream cheese frosting. Top with more frosting followed by a chocolate glaze.
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