Cupcakes with filling inside: recipe, ingredients, decoration

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It's still an amazing dessert - cupcakes with stuffing inside … Recipes for their preparation beat all records in popularity among pastries, because this is a real work of confectionery art. They completely replace the birthday cake at name days, because they are convenient to eat, and in taste and appearance they are in no way inferior to the traditional treat. Cupcakes with cherry, strawberry, banana and other fillings are ordered for professional holidays, wedding anniversaries and just to please your loved ones. Can you cook them yourself? Of course!

Cupcakes with fruit filling

Ingredients:

• Milk - 150 ml.
• Sugar - 150g
• Premium flour - 240g
• Two eggs.
• 110 g butter ghee.
• Vanilla extract.
• Half teaspoon of baking powder.
• Glass of lemon juice.
• Zest from half a lemon.
• Fruits for filling any.
• S alt.

For the cream you will need:

• Oilsoftened butter - 200 g.
• Powdered sugar – 275g
• Cream cheese - 200g
• Table spoon of lemon juice.
• S alt.
• Vanillin.

How to cook?

Soft butter should be whipped with powdered sugar, and then add curd cheese and lemon juice. As a result, we should get a homogeneous smooth cream. We fill it with a pastry bag, wrap it and leave it in the refrigerator for now. For the filling, you can take frozen blueberries, cherries, currants, strawberries or plums. In this recipe we will take a plum.

We continue to cook cupcakes with stuffing inside. The recipe calls for the butter to be combined with sugar and beat. Once the sugar crystals have dissolved, add the eggs first, then the cream, milk and vanilla extract. Before adding flour, you need to sift it and add baking powder and s alt to it. Mix everything. Combine it with the butter mixture or stir to dissolve any lumps.

For baking cupcakes, it is best to take silicone molds that do not require lubrication with oil. With a spoon, you need to distribute the dough into forms, but not more than half the volume. Only these cupcakes will rise well. Put the filling on top in the center of each future cupcake. Defrost the plums in advance and squeeze a little to remove the liquid, otherwise the juice will spread and spoil the appearance, not allowing the cake to bake well. Now add another tablespoon of dough on top of the filling, and make a little indentation in the center so that they do not rise much. Cupcakes need to be preheatedoven to a temperature of 200 ° and bake them for 20 to 30 minutes until golden brown. Carefully remove the finished cupcakes from the molds and decorate with cream from a pastry bag. Optionally, you can add pastry beads, flowers, berries or a mint leaf. Keep in mind that this cream starts to spread quickly when warm, so it is best to keep the finished cupcakes in the refrigerator.

Coffee cupcakes with chocolate cream

This is an exquisite and very chocolatey dessert. If you follow the recipe exactly, even baked at home in the kitchen, it will look like it was cooked in a restaurant.

Ingredients:

• Flour - 200g
• Cocoa powder - 40g
• White granulated sugar 100g
• Brown sugar 100g
• Clarified Butter - 115g
• Egg is one piece.
• Milk - 120 ml.
• Natural chilled coffee - 120 ml.
• Baking powder - teaspoon.
• Half a teaspoon of soda.
• 5g s alt.
• Instant coffee - one and a half teaspoons.

For the cream you will need:

• Soft butter - 100g
• Chilled Cream Cheese - 300g
• Powdered sugar - eighty grams.
• Teaspoon of melted chocolate.

Ingredients for ganache:

• Dark chocolate - 100g
• Milk - 50 ml.

For decoration - 100 g chocolate.

Cooking cupcakes

Chocolate cupcakes with fillinginside are prepared quite simply. First, sift all dry products and mix them well with a whisk. Butter at room temperature should be combined with s alt and sugar and beat for about 5 minutes at high speed with a mixer until the butter turns white. While beating, add the egg and beat for another 2 minutes. Now set the blender to minimum and add the ingredients in parts, alternating liquid and dry products. Before adding a new portion, wait until the mass becomes homogeneous. The result should be a smooth dough of a beautiful rich chocolate color. Place paper or silicone molds in a metal mold with recesses and fill them halfway with the resulting dough. Send cupcakes to a preheated oven and bake for 18-20 minutes at 170 °. Check readiness with a toothpick or skewer. Let the cakes cool in the tin for a few more minutes, then turn out onto a wire rack to cool.

Preparing ganache to fill cupcakes according to the classic recipe. Combine chocolate with milk and heat in the microwave for 10 seconds, then stir. If it is poorly dissolved, it is necessary to warm it up a little more. Once the chocolate has melted, allow the chocolate mixture to cool, but do not refrigerate.

It's time to make some decorations for the cupcakes. Melt 100 g of dark chocolate in the microwave, remembering to stir. Pour some chocolate into a pastry syringe and draw chocolate patterned hearts on pastry paper or a silicone mat. Once the chocolate has hardened, use a knife to transfer them to a drysurface.

To prepare the cream, combine the butter with powdered sugar, beat the mixture until fluffy. Add cheese, and after another two minutes - a tablespoon of melted chocolate and beat well again. Transfer the finished mass to a pastry bag and leave in the refrigerator for half an hour. Pour the cooled ganache into another piping bag. Cut out the middle of the cupcakes with a teaspoon, and fill the empty space with the mixture. Spread the cream beautifully on top and decorate with chocolate hearts.

Cupcakes with boiled condensed milk inside

Ingredients:

• 120g butter.
• 130g sugar.
• Three eggs.
• Two tablespoons of milk.
• A glass (one and a half) flour.
• 5g baking powder.
• 5g cocoa.
• Boiled condensed milk - can.

Cooking process

Preparing a dessert like cupcakes according to a classic recipe does not require special culinary skills. Whisk the butter and sugar, and while continuing to beat, add the eggs one at a time. Sift the flour through a sieve, add to the mixture, beat. Sift the flour through a sieve, add the baking powder, pour in the milk and mix again. Add cocoa and mix again until smooth. Grease the form with oil, put the dough to the middle of the form and put a teaspoon of boiled condensed milk on top of each cupcake. Put a teaspoon of dough on top of the filling, smooth the surface a little and send it to the oven for half an hour at a temperature of 180 °. Decorate the finished cupcakesyou wish.

Cupcakes with strawberry filling

Ingredients for nine cupcakes:

• Soft butter - 80 g.
• 100 g sugar.
• 2 teaspoons of vanilla sugar.
• Two eggs, cooled to room temperature.
• 150 g flour.
• 50g room temperature milk.
• Teaspoon of baking powder.
• Pinch of s alt.

Preheat the oven to 180°. S alt, baking powder and flour must be combined, sifted and mixed. We put the mixer on high speed and mix the softened butter with vanilla sugar until smooth and fluffy. Add one egg at a time and mix each time. When the mass is smooth and fluffy, you need to set the mixer speed to medium and add 1/2 of the pre-prepared dry mixture. Mix everything again and add milk to this mixture. We continue to work with a mixer, bringing the mass to a homogeneous state, and only then pour the second half of the dry products into the mixture. Turn off the mixer when the mass is absolutely homogeneous and similar in texture to thick sour cream.

In the form for cupcakes put paper molds and put about 50 g of dough in each. We bake for about 20 minutes in an oven preheated to 180 °. We check if they are ready in the usual way - we pierce them with a toothpick or a wooden skewer, which should remain dry.

Strawberry Kurd

Preparing the stuffing. As a strawberry topping for cupcakes, you canuse strawberry curd - a kind of custard that is made without milk. It is great as a filling for pastries, cakes and cupcakes.

To make Kurd you will need:

• Frozen or fresh strawberries - 150g
• Three yolks.
• 50g sugar.
• 6 g of gelatin (remember to soak it in 30 ml of cold water).
• Softened butter - 30g
• Teaspoon starch.

Strawberry filling for cupcakes is prepared as follows. Wash fresh or thawed strawberries with water, transfer to a deep bowl and remove the tails. There we add sugar, starch, yolks and pierce everything with a blender. We put the mixture on a very low fire and warm it up to 82 °. This mixture should thicken, but do not bring it to a boil. Remove from heat and add softened gelatin. Now cool to about 35° and add soft butter. Cut off the tops of the cupcakes, cut out the center and fill them with cream. Then put the cut-off caps on top and refrigerate. While they are cooling, you can prepare the cream - Swiss meringue. It is good because it is very tender and does not contain fat. Do not forget that the eggs must be washed well in a water-soda solution before preparing this cream.

Swiss meringue

For the meringue you will need:

• Egg white - 120g
• Sugar - 200g
• Citric acid - half a gram.
• Color and flavor optional.

So, we continue to cook cupcakes with filling inside according toprescription. We prepare everything for the water bath in advance, because we will prepare the cream in this way. Pour the proteins into a clean and fat-free dish, add sugar and citric acid and transfer this bowl to a water bath. At a very high speed for about seven minutes, beat the whole mass until the sugar is completely dissolved, the protein warms up, and the mass does not look like melted marshmallows. Now you can remove from the water bath. But the work with the cream is not over yet: you need to continue whipping for about 3-4 more minutes, until this mass cools down and very stable peaks appear that can be pulled into a thin thread. Take a star-shaped nozzle and pour the cream onto the cupcakes. Top with candy sprinkles, berries or tiny meringues.

Chocolate cupcakes with banana filling

Ingredients for dough:

Butter - 100g

• 150 g sugar.
• One egg.
• 200 g of kefir.
• A glass of flour.
• 20g cocoa.
• One third of a teaspoon of s alt.
• Teaspoon of baking powder.
• A third of a teaspoon of baking soda.

For cream:

• Cream curd cheese – 200g
• Half a can of boiled condensed milk.
• Butter - 200g
• 1-2 tablespoons of powdered sugar.

For the filling you will need:

• One and a half bananas.
• 90 g homemade caramel.

For caramel:

• 100 g sugar.
• Teaspoon of butter.

How to cook?

Start cooking cupcakes with stuffing inside. The recipe will seem complicated, but if you follow it exactly, you will get an excellent result.

Caramel prepare in advance. To do this, about 100 grams of sugar must be melted over low heat, wait until it darkens, add a teaspoon of butter there, stir well and leave to cool. Butter must also be obtained in advance so that it becomes at room temperature. It must be beaten with s alt, egg and sugar using a mixer. Add kefir, cocoa, soda, baking powder and flour. Mix everything until a homogeneous consistency. If the dough is thick, add some more yogurt.

Spread the dough into silicone molds. You can use a scale or just a tablespoon. Put the dough molds in a special mold with a recess. Cover them with foil, but not tightly, but make a kind of lid. In a preheated 180° oven, place the mold for 30 minutes. Then turn off the oven and open the door a little. Leave the cupcakes in the oven for about 10 minutes. Cool the finished cupcakes and remove from the molds. Beat cottage cheese with condensed milk and softened butter. At the end, add powdered sugar and mix again. Put the cream in the refrigerator for half an hour to harden a little.

Next, prepare banana filling for cupcakes. Chop bananas and mix with caramel. Scoop out the center of the dough with a spoon and place the banana caramel filling there. Use a pastry bag with a nozzle to spread the cream on top. These cupcakes need to be refrigerated.

NowDo you know how to make stuffed cupcakes? Use the recipes and delight your loved ones.