Reviewed: Jan. 14, 2009

I followed the recipe exactly except I substituted the flour for cake flour. Turned out a bit more dense which was nice. My boyfriend was happy that it wasn't overpoweringly chocolaty as well. The tops did come out as little peaks rather than a rounded mound so I'm not sure if that was the cake flour or something else. I topped them with a mint buttercream frosting I found on this site (If you use it I suggest only 1/2 a tsp of peppermint extract)

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yoko388

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

I am rating the filling only, and it was delicious! I made it exactly as specified. Very simple and easy to make with ingredients I already had on hand. I was originally looking for something more like a pastry cream, but didn't have whole milk on hand, or a lot of time. This was a perfect find! I made devil's food cake cupcakes from Betty Crocker and piped this filling right in through the top using a pastry bag and small tip. Frosted over the top with chocolate frosting and it was terrific! Will definitely be keeping the filling recipe! Thanks!

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Reviewer:

APPLESPEARS

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Reviewed: Nov. 23, 2008

Really Good and easy A big hit at work Thanks for the recipe

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kim

Cooking Level: Expert

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Reviewed: Nov. 23, 2008

These were delicious!! My boy friend even raved about them! I took the advice from OCEAN011 work out great!!Thanks for the recipe!! Linda

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Linda

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Hingham, Massachusetts, USA

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Reviewed: Nov. 2, 2008

I made these for Halloween. I colored the cream filling orange, used chocolate butter cream frosting on the top and decorated them with candy corn. They looked very nice and the cake was moist and delicious. We all loved them. I am going to make them for Christmas and try ground peppermint candy in the filling and sprinkled on the top.

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BEAUXTX

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

these taste great but take some time to put together. i used a different chocolate cake recipe (one from the hershey's website) which makes fudgey cupcakes. once baked and cooled i ended up scooping out some of the cake in the center and adding the cream. i then covered the cream center with chocolate frosting. YUM!

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 11, 2008

This was my first experience making filled cupcakes and they turned out perfectly! I used Currie's review and they were definately everyone's favorite here, thank you so much for the recipe and thank you for the recommendation Currie!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Sep. 30, 2008

These cupcakes were very good. Not too sweet and very moist. They were practically falling apart. I used a pointy wine coint screw to put holes in the middle and just filled from the top. For the icing, I used nutella mixed with mix. These came out great!

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Steph0609

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Reviewed: Sep. 22, 2008

A few people have said that these are average taste wise, but I think with the sweet filling and icing (if you choose to ice them), it is better to have a basic chocolate cupcake rather than an overly sweet one. Personally, I would prefer a slightly less sweet filling, maybe a cream filling similar to cream puffs or eclairs instead, but I made them this way because I didn't have the makings for anything else. I iced with creamy chocolate frosting from this website and all together, they are great! As for filling, I definitely found that cutting a cone out of the top and scraping some of the insides out made for the best filling to cupcake ratio. When I piped in from the top, my bag burst on me, and they weren't very full this way anyway. Cutting the tops takes slightly more time, but it's worth the effort!

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Katie K

Cooking Level: Intermediate

Home Town: Algona, Washington, USA

Living In: Fort St. John, British Columbia, Canada

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Reviewed: Sep. 20, 2008

WOW these were great. THe cup cake tastes just like store bought mix. The cream filling was right on! I used store bought frosting. They were a huge hit in my house!!!

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DANIELLEG

Cooking Level: Intermediate

Living In: Greenfield, Indiana, USA

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Reviewed: Sep. 19, 2008

Here is the EASIEST tip for filling the cupcakes. Take an APPLE CORER and use that to pull a cylindrical plug of cake out of each cupcake (once they've cooled). Save the plugs on the side while you pipe filling into each hole you've created. "Plug" up each hole using the plugs/caps you had removed with the apple corer. Simple and fast!

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hinazee

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Reviewed: Sep. 19, 2008

I just made the filling for my cupcakes and my family love it. Thank you!

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LindaJP

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 10, 2008

Easy recipe. Tasted pretty good. I also left out the shortening and substituted butter. Everyone enjoyed the little surprise treat inside!

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jkmedsker

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Reviewed: Sep. 7, 2008

My family loved these! I scaled the recipe back to 18 servings and used Rick's buttercream frosting recipe from this site.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 31, 2008

Followed recipe exactly except I filled the cupcakes from the top and then frosted with Hard Chocolate Glaze from AR. Unlike some of the other reviewers who didn't like the cupcake part of this recipe, I thought the cake was delicious - very moist and chocolatey, thanks to my using a decent quality cocoa. The filling is good - although more of a "butter"cream than cream (I think part of me was expecting a whipped cream type of filling - this is basically whipped frosting), and I filled the cupcakes from the top as I knew I wanted to glaze them. I've never filled cupcakes like this before, so wasn't sure how much filling was getting in - but I found that if the cupcake "puffed" up a bit, and when I removed the piping tube a bit of filling would squeeze out of the cupcake, it was filled with the right amount. Just brushed off the excess with a knife before icing and they came out great!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Aug. 30, 2008

Makes like 36 cupcakes which is good to know, if you need alot. Used Satiny chocolate glaze from this site. You don't need alot of glaze on top of cup cake, over all would make again especially if I needed dessert for alot of people.

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Reviewed: Aug. 18, 2008

The cream filling is great but the cupcake itself is NOT. It has a very dense almost muffin-like consistency - not a good thing. I made these for a small party and did not even bring them. They do look cute though!

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Karen

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Aug. 10, 2008

Only rating the cream - I added 2 tblspn of cheesecake pudding dry mix and also a 1/2 tsp of almond extract. Whipped the mixture for a good 7 minutes and it was perfect texture. Filled the cupcakes very easily with a piping bag. Made the ganache chocolate frosting for the top. Then did my "Fauxtess" white piping on the top. Everyone loved the dessert at our dinner party!!

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SWIMYFISH

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Reviewed: Aug. 9, 2008

Contrary to other reviews, I loved the cake part of this recipe. It was moist and traditional tasting and held the filling (which is to die for) very well. I used the chocolate frosting recipe another cook posted for the tops: 1/4 cup butter, melted; 1/2 cup unsweetened cocoa powder; 1/3 cup milk; 1 teaspoon vanilla extract; 3 1/2 cups confectioners' sugar. Then decorated with the white filling. If you're like me, you'll want a little extra of that, so I recommend adding a half (less than doubling) to that portion of the recipe.

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