If there’s any one flavor that is loved more than any other, it’s chocolate. Chocolate, in recent years, has been proven to actually be healthy for you, particularly the dark chocolate. This gives chocolate fans even more of a reason to enjoy it. Dark chocolate has been shown to aid in lowering blood pressure and aiding in improving the accumulation of plaque around the heart and the arteries.
Now that we know that chocolate’s good for our health, we don’t have to feel quite so guilty about baking something good with it! I’m sharing a recipe today for a real sensation, which is for “Out-Of-This-World Chocolate Filled Cupcakes.” These cupcakes are filled with a luscious cream cheese filling and then you frost them with your favorite chocolate icing. This is one of those desserts that are great for when you just want a “small bite” of something sweet after a meal.
When making cupcakes, I’ve found that lining the baking tins with the paper liners make working with the baked cupcakes easier. In addition, the clean-up is much easier, also. To make the cups easier to fill, I have two recommendations: measure out the batter using a 1/4 cup measuring cup, filling about 1/2 to 2/3 full. Another way is to place the batter in a large cup with a pouring spout and pour the batter into the cups.
Any chocolate frosting may be used with these cupcakes. If time is running tight, canned frosting may be used. Make sure that the cupcakes are cool before frosting them. I realize this may be difficult to do if you’re a real chocolate fan, but trust me on this one…it’ll be worth the wait, since you won’t have to contend with melted icing and a mess if you ice them while warm!
I shared a recipe last February for a “Red Devil’s Food Cake” that is very good frosted with a chocolate icing. Here’s the link to the recipe, in case you missed it before:
Fix a batch of these cupcakes, pour yourself a glass of cold milk and “go out of this world” with these sensational cupcakes!
OUT-OF-THIS-WORLD CHOCOLATE FILLED CUPCAKES
- 3/4 cup sugar
- 1/4 cup vegetable shortening
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup buttermilk
- 3/4 cup all-purpose flour
- 1/3 cup cocoa
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup chopped nuts
Cream together the sugar and shortening. Add the egg and beat well. Add the combined dry ingredients alternately with the combined buttermilk and vanilla. Fill paper-lined muffin cups about 1/2 full of the batter. Spoon about 1 tablespoon of the cream cheese topping over the batter and sprinkle a few nuts in each cup. Bake at 350 degrees until tops are golden brown, about 30 minutes. Cool completely and frost with a good chocolate icing.
Cream Cheese Topping:
- 1 (8 oz.) pkg. cream cheese
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup chocolate chips
Cream together the cream cheese, sugar, salt and egg until smooth. Stir in the chocolate chips.