My 3 in 1 Mini Cupcakes

23 Nov

For my family Christmas Eve party I’m planning on serving (and displaying) a variety of mini cupcakes.   I found a cream filled chocolate cupcake recipe I wanted to test.   Then I thought, rather than make 72 of them I would try making three kinds of cupcakes by using different fillings and icings.   The 3 cupcakes I made were:   cream filled with chocolate glaze, Rolo candy filled with caramel icing, and cherry filled with vanilla almond icing.   They turned out really light and airy and each variation had its own distinct flavor…yea! 

Here’s how I made them. 

My 3 in 1 Mini Cupcake Recipe

Makes 24 cream filled, 24 Rolo filled with caramel icing, and 24 cherry filled with vanilla almond icing

1 box dark chocolate cake mix

1 1/3 cups chocolate milk (I made my own using chocolate syrup)

1/2 cup oil

3 eggs

Cream Filling: 1 tablespoon butter, 6 tablespoons marshmallow creme

Rolo Filling: mini rolo candy

Cherry Filling: small can cherry pie filing 

Preheat oven to 350 degrees. Line 24 mini cupcake tin with paper liners.

In a large bowl, add all the ingredients and blend on low for 30 seconds. Scrap down sides and beat on medium for 2 minutes.

Fill each cupcake liner 2/3 full.   Place remaining batter in the refrigerator.

Here’s a great tip I saw on TV.   Fill a quart size ziplock bag 2/3 full of batter.   Cut off one corner, seal and then pipe batter into cupcake liners.   This really made it easy to fill those little liners with just the right amount of batter.

Cream Filled: Bake for about 10 minutes or until toothpick inserted in the middle comes out clean.   Let cool in pan for 5 minutes, then remove to cooling rack.

Rolo Filled:   Press one rolo candy in the center of the batter.   Bake for about 10 minutes or until toothpick inserted close to center comes out clean.   Let cool in pan for 5 minutes, then remove to cooling rack.

Cherry filled:   Place one cherry in the center of the batter, pressing it down slightly. I tried some topped with a little batter and some without.   Both turned out OK.

Bake for 10 minutes or until toothpick inserted at an angle comes out clean.   Let cool in pan for 5 minutes, then remove to cooling rack.

Cream Filling and Chocolate Glaze/Icing

Place 1 tablespoon butter in a small microwave safe bowl and microwave until melted, about 20 – 30 seconds.   Stir in marshmallow creme and microwave about for 30 seconds more.   Stir mixture until smooth and let cool. 

Make a slit in the center of each cupcake.   Spoon filling in a pastry bag or ziplock bag fitted with a long round tip and pipe filling into slits.

Chocolate Glaze Icing

3 tablespoons semi chocolate chips

2 tablespoons whipping cream

1/2 teaspoon light corn syrup 

Place chocolate chips in a small glass bowl and set aside. 

Combine whipping cream and corn syrup in a 1 cup glass measuring cup and microwave for about 50 seconds, stirring every 15 seconds or so.   Pour mixture over chocolate chips and stir until completely smooth.   If necessary, microwave for 20 – 30 seconds more until mixture is completely smooth.   Allow mixture to cool and thicken.   I put it in the refrigerator and kept stirring it.   If it’s not cool and thick it will run off the cupcakes when you try to dip them. 

Dip cupcake tops into the chocolate mixture allowing excess to drip off.   If needed, use a knife to spread it around the edge. 

For the vanilla swirl, I took about 2 tablespoons of the vanilla almond icing BEFORE I added the almond extract, put it in a baggie, snipped the very end of the corner and piped on the swirls.   What was left I added back into the vanilla almond icing.

Vanilla Almond Icing

 2 tablespoons softened butter

2 tablespoons milk

2 cups powdered sugar

1/2 teaspoon vanilla extract

1/8 teaspoon almond extract (or to taste) 

In a small bowl, beat butter, milk and vanilla until smooth and fluffy.   Gradually beat in powdered sugar, a little at a time until smooth.   Set aside 2 tablespoons for swirls on cream filled cupcakes.   Stir in almond extract to taste, adding more powdered sugar if necessary to get the right consistency. 

Pipe or spread over cooled cherry filled cupcakes.

Caramel Icing

 2 tablespoons butter

1/4 cup packed brown sugar

1 tablespoon milk

1/2 cup powdered sugar

 In a 1 cup glass measuring cup, melt butter in microwave. Stir in brown sugar and microwave for 1 minute, stirring every 15-20 seconds.

Stir in milk and microwave in 10-20 second intervals until mixture is completely blended and sugar is dissolved.   Cool until lukewarm, stirring occasionally. 

Gradually stir in powdered sugar, beating with a spoon until smooth and desired consistency.   You can place the measuring  cup in a bowl of cold water while beating in the sugar.

This recipe made just enough to pipe a circle around the Rolo center of each cupcake.   It’s a rich icing so that was plenty.

 For desert, my husband and I had one of each.   It was amazing how different each one tasted.

 I packed up a few of each for my daughter to take to work and to take home…there’s no way my husband and I could eat all 72 of them!   I’m anxious to hear what they think. 

Hmm, what mini cupcake recipe will I try next?   Maybe some orange and lemon ones.


3 Responses to “My 3 in 1 Mini Cupcakes”

  1. Author Annette J Dunlea Irish Writer November 23, 2012 at 2:10 PM #

    Reblogged this on Annette J Dunlea Irish Author.

  2. shikoomkoom December 18, 2012 at 6:38 AM #

    I love the idea of popping a cherry in the centre of these :)

    • pegeads December 18, 2012 at 4:34 PM #

      Thanks, and they bake well too.

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