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Caryl

Cream-Filled Chocolate Big Top Cupcake

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My revision of a "Big Top Cupcake" recipe.

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Rate this recipe 4/5 (4 Votes)
Cream-Filled Chocolate Big Top Cupcake 1 Picture

Ingredients

  • 1 18.25-oz. pkg. chocolate cake mix
  • 1 cup milk
  • 8 tbsp. (1 stick) butter, melted
  • 3 large eggs
  • 2 tsp. choc syrup

Details

Servings 10
Preparation time 10mins
Cooking time 50mins
Adapted from rahchachow.blogspot.com

Preparation

Step 1

Place oven rack in the center of oven and preheat to 350 degrees. Generously spray the insides of the pans with cooking spray. Set the pans aside.

Place the cake mix, milk, melted butter, eggs and syrup in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape sides with spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping sides down again if needed.

Divide the batter between the molds, about 2 cups in each. Place the insert (which also has been sprayed with cooking spray) inside the bottom mold and make sure the insert overlaps the sides of the mold. Place on a cookie sheet and put in oven. Bake cakes until they spring back when lightly pressed with your finger, about 40 minutes.

Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Unmold, then allow them to cool completely, 30 minutes more. If you have time, wrap with plastic wrap and freeze until firm to make it easier to fill and frost the cake. Then fill the cake, put the top on, and frost. I frosted only the top part to make it look like a cupcake.


Cream Filling

2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/2 cup powdered sugar
1/2 tsp vanilla

Dissolve the salt in the hot water and allow to cool. Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the salty water and whip well.


Quick Vanilla Buttercream Icing

3 cups confectioners' sugar
1 cup softened butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Gel food color, if desired

In a standing mixer fitted with a whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream (and gel food color, if desired). Continue to beat on medium speed for 1 minute more, adding more cream if needed for desired consistency. I used a large star tip to pipe the frosting on the cake.

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