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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cookies and Cream
Filling for 12 cupcakes (2/3 cup)
In a small bowl, stir together 4 tablespoons softened unsalted butter, 2 tablespoons confectioners’ sugar and 1/2 teaspoon vanilla extract. Stir in 3/4 cup coarsely crushed chocolate sandwich cookies (about 8). Using a melon baller, scoop a bit of cupcake out of the center of your favorite cupcake and fill with 1 scant tablespoon of the cookie mixture, pressing to fill the hole. Press some of the scooped cake over the hole, frost with your favorite frosting and garnish with additional crushed cookies.
German Chocolate
Filling for 12 cupcakes (3/4 cup)
Simmer 2 tablespoons granulated sugar and 1 tablespoon water in a small saucepan over medium-high heat until amber, about 4 minutes. Whisk in 1/2 cup unsweetened coconut milk, 1 tablespoon light corn syrup and simmer until thick, about 4 minutes. Remove from the heat, whisk in 2 tablespoons unsalted butter, 1/2 teaspoon vanilla and a large pinch salt. Cool completely. Fold in 1/2 cup each toasted chopped pecans and sweetened shredded coconut and 1/4 cup chopped bittersweet chocolate. Using a melon baller, scoop out enough cake from your favorite chocolate cupcake to fit 1 heaping tablespoon of the mixture, pressing to fill the hole. Garnish the cupcakes with chocolate ganache and toasted coconut.
Chocolate Mint
Filling for 12 cupcakes (2/3 cup)
Melt 3/4 cup chopped chocolate-covered peppermint creams (about 9 snack size) and 1/4 cup heavy cream in a large heatproof bowl set over a pot of simmering water, so the bottom of the bowl does not touch the water. Cool to room temperature, stirring occasionally. Transfer to a small squeeze bottle and squeeze into the center of your favorite white or chocolate cupcake. Top with vanilla frosting and half a chocolate-covered peppermint for garnish.
Chocolate Peanut Butter
Filling for 12 cupcakes (3/4 cup)
In a large heatproof bowl, combine 2 ounces semisweet chocolate chips, 1/4 cup heavy cream, 1/4 cup creamy peanut butter and 1 tablespoon light corn syrup. Place over a pot of simmering water, so the bottom of the bowl does not touch the water, and stir until melted. Set aside to cool. Transfer to a pastry bag with a small round tip and press into the center of your favorite white or chocolate cupcake and squeeze in the filling. Top with chocolate frosting or ganache and garnish with chopped peanut butter cup candies, peanut butter pieces or chopped roasted peanuts.
Frangipane (almond cream)
Filling for 12 cupcakes (3/4 cup)
Pulse 4 tablespoons soft unsalted butter, 1 large egg, 3 tablespoons each almond paste, sugar and cake flour, and 1/2 teaspoon almond extract in a food processor until very smooth. Scrape out into a small baking dish and spread into an even layer. Freeze until firm, about 1 hour. Scoop 12 slightly heaping tablespoonfuls and roll into balls. Return to the freezer until firm again, about 30 minutes. Make batter for Go-To Vanilla Cupcakes and fill the bottom of each liner with a heaping tablespoonful of batter. Place 1 ball of frangipane in the center of each and divide the remaining batter among the liners to top. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
Cookie Dough
Filling for 12 cupcakes (1 cup)
Beat together 1/4 cup softened unsalted butter and 1/3 cup packed light brown sugar in a bowl with an electric mixer until light and fluffy. Beat in 1 tablespoon water. Stir in 1/2 cup flour and 1/8 teaspoon salt. Gently stir in 1/2 cup mini chocolate chips. Using a melon baller, scoop a bit of cupcake out of the center of your favorite chocolate cupcake and fill with a rounded tablespoon of the cookie mixture, pressing to fill the hole. Frost each cupcake with a thin coating of vanilla buttercream (about 1 tablespoon) and garnish with additional mini chocolate chips, or mix into the frosting and pipe from the bag without the tip.
Banana
Filling for 12 cupcakes (3/4 cup)
Mash 1 large ripe banana. Whip together 1/4 cup each plain Greek yogurt and heavy cream and 1 tablespoon confectioners sugar until stiff peaks form, about 3 minutes. Fold in the mashed banana and transfer the mixture to a piping bag. Using a melon baller, scoop out enough cake from your favorite white or yellow cupcake to fit 1 heaping tablespoon of the mixture, pressing to fill the hole. Top with Seven-Minute Frosting and a banana chip. Serve immediately or fill and refrigerate until ready to serve.
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Cupcake Fillings
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cookies and Cream
Filling for 12 cupcakes (2/3 cup)
In a small bowl, stir together 4 tablespoons softened unsalted butter, 2 tablespoons confectioners’ sugar and 1/2 teaspoon vanilla extract. Stir in 3/4 cup coarsely crushed chocolate sandwich cookies (about 8). Using a melon baller, scoop a bit of cupcake out of the center of your favorite cupcake and fill with 1 scant tablespoon of the cookie mixture, pressing to fill the hole. Press some of the scooped cake over the hole, frost with your favorite frosting and garnish with additional crushed cookies.
German Chocolate
Filling for 12 cupcakes (3/4 cup)
Simmer 2 tablespoons granulated sugar and 1 tablespoon water in a small saucepan over medium-high heat until amber, about 4 minutes. Whisk in 1/2 cup unsweetened coconut milk, 1 tablespoon light corn syrup and simmer until thick, about 4 minutes. Remove from the heat, whisk in 2 tablespoons unsalted butter, 1/2 teaspoon vanilla and a large pinch salt. Cool completely. Fold in 1/2 cup each toasted chopped pecans and sweetened shredded coconut and 1/4 cup chopped bittersweet chocolate. Using a melon baller, scoop out enough cake from your favorite chocolate cupcake to fit 1 heaping tablespoon of the mixture, pressing to fill the hole. Garnish the cupcakes with chocolate ganache and toasted coconut.
Chocolate Mint
Filling for 12 cupcakes (2/3 cup)
Melt 3/4 cup chopped chocolate-covered peppermint creams (about 9 snack size) and 1/4 cup heavy cream in a large heatproof bowl set over a pot of simmering water, so the bottom of the bowl does not touch the water. Cool to room temperature, stirring occasionally. Transfer to a small squeeze bottle and squeeze into the center of your favorite white or chocolate cupcake. Top with vanilla frosting and half a chocolate-covered peppermint for garnish.
Chocolate Peanut Butter
Filling for 12 cupcakes (3/4 cup)
In a large heatproof bowl, combine 2 ounces semisweet chocolate chips, 1/4 cup heavy cream, 1/4 cup creamy peanut butter and 1 tablespoon light corn syrup. Place over a pot of simmering water, so the bottom of the bowl does not touch the water, and stir until melted. Set aside to cool. Transfer to a pastry bag with a small round tip and press into the center of your favorite white or chocolate cupcake and squeeze in the filling. Top with chocolate frosting or ganache and garnish with chopped peanut butter cup candies, peanut butter pieces or chopped roasted peanuts.
Frangipane (almond cream)
Filling for 12 cupcakes (3/4 cup)
Pulse 4 tablespoons soft unsalted butter, 1 large egg, 3 tablespoons each almond paste, sugar and cake flour, and 1/2 teaspoon almond extract in a food processor until very smooth. Scrape out into a small baking dish and spread into an even layer. Freeze until firm, about 1 hour. Scoop 12 slightly heaping tablespoonfuls and roll into balls. Return to the freezer until firm again, about 30 minutes. Make batter for Go-To Vanilla Cupcakes and fill the bottom of each liner with a heaping tablespoonful of batter. Place 1 ball of frangipane in the center of each and divide the remaining batter among the liners to top. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
Cookie Dough
Filling for 12 cupcakes (1 cup)
Beat together 1/4 cup softened unsalted butter and 1/3 cup packed light brown sugar in a bowl with an electric mixer until light and fluffy. Beat in 1 tablespoon water. Stir in 1/2 cup flour and 1/8 teaspoon salt. Gently stir in 1/2 cup mini chocolate chips. Using a melon baller, scoop a bit of cupcake out of the center of your favorite chocolate cupcake and fill with a rounded tablespoon of the cookie mixture, pressing to fill the hole. Frost each cupcake with a thin coating of vanilla buttercream (about 1 tablespoon) and garnish with additional mini chocolate chips, or mix into the frosting and pipe from the bag without the tip.
Banana
Filling for 12 cupcakes (3/4 cup)
Mash 1 large ripe banana. Whip together 1/4 cup each plain Greek yogurt and heavy cream and 1 tablespoon confectioners sugar until stiff peaks form, about 3 minutes. Fold in the mashed banana and transfer the mixture to a piping bag. Using a melon baller, scoop out enough cake from your favorite white or yellow cupcake to fit 1 heaping tablespoon of the mixture, pressing to fill the hole. Top with Seven-Minute Frosting and a banana chip. Serve immediately or fill and refrigerate until ready to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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