Cream filled chocolate cupcakes | Video recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: unsweetened cocoa mix

Carob powder is caffeine-free and adds a unique flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, combine all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Carefully stir in boiling water until the batter is smooth and thin.

Pour the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

While the cupcakes cool, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.

Once cupcakes are cool, use a knife or cupcake corer to remove a small portion from the center of each cupcake.

Fill each cupcake with the whipped cream mixture using a piping bag or spoon.

Replace the tops of the cupcakes, if desired, and dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens