Cupcakes are fun to make and to eat, especially since they are a crowd favorite. I love to bring cupcakes to work or serve them for a delicious and perfectly portioned dessert for a dinner party. Over the holiday break, I took some time to experiment in the kitchen with cupcakes. I have always wanted to make filled cupcakes (since an old vice of mine was to consume those terrible little Hostess chocolate cupcakes as a freshman in college), but haven’t had the time nor patience to figure it out.
So, the closest to a cream filled cupcake I have made were these Devil’s Food chocolate cupcakes with a tangy, sweet cream cheese icing, topped with mini snow caps or non-perils.
Instead of scooping out the bottom with a mellonball, I sliced them down the middle (horizontally) and smeared icing in the middle. It’s like a cupcake sandwich! If you’re not used to making your own batter from scratch, any Devil’s Food box mix will do. You can top your cupcakes with sprinkles or other small candies~ I just adored the look of the snow caps especially for a holiday gathering.
Cream Cheese Icing:
- 2 (8 ounce) packages cream cheese, softened @ room temp
- 1/2 cup butter, softened @ room temp
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon of fresh orange zest
meredithmbailey
La Plat Principal 