Wanting to make some cupcakes with fillings: caramel, fudge, cream cheese. Any ideas!

Not sure what you are asking...how to? or flavor combinations?

How to?

Got these from the Cooking Club of America. I keep meaning to make them, but never get around to it. Let me know if you do!

Samantha

Chocolate-Peanut Butter Truffle Cupcakes

A peanut butter truffle is baked inside these decadent, dark chocolate cupcakes. The truffle softens, creating a rich surprise when you bite into the cake. Prepare the truffles ahead of time and keep them frozen until you're ready to bake the cakes.

Truffles
6 oz. white chocolate, chopped
1/4 cup creamy peanut butter
2 Tbs. unsweetened cocoa powder

Cupcakes
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 cup strong coffee, cooled to room temperature
2 eggs
1 tsp vanilla extract
1/4 cup unsalted butter, melted

Frosting
1/3 cup whipping cream
3 oz. semisweet chocolate, chopped
3 Tbs. creamy peanut butter

Place white chocolate in medium microwave-safe bowl. Microwave on medium 2-3 minutes or until chocolate is soft; stir until smooth. Whisk in 1/4 cup peanut butter until smooth. Refrigerate 20-30 minutes or until firm. Using 1 Tbs each, roll chocolate mixture into 12 (1-inch) balls; place on waxed paper-lined plate. Roll each ball in cocoa powder to coat completely. Freeze on lined plate 1-3 hours or until frozen solid. (Truffles can be frozen overnight.)

Heat the oven to 350. Line 12 muffin cups with paper liners, spray bottoms with cooking spray. Sift flour, sugar, 1/2 cup cocoa powder, baking soda and salt into medium bowl; whisk to combine. Place buttermilk, coffee, eggs and vanilla in large bowl; beat at medium speed until blended.

Reduce speed to medium-low; slowly beat in flour mixture. Add melted butter. Increase speed to medium-high; beat 2 minutes. Divide batter equally among muffin cups, filling about 3/4 full.

Gently drop frozen truffle into center of each batter-filled cup. Do not push truffle into batter (it will sink during baking). Bake 30-35 minutes or until toothpicks inserted in centers come out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes from pan; cool completely.

Place cream in small saucepan; bring to a boil over medium heat. Remove pan from heat; stir in semi-sweet chocolate until melted. Add 3 Tbs. peanut butter; stir until smooth. Pour into small bowl; cool 30 minutes or until room temperature. Spread scant 1 Tbs frosting on each cupcake; let stand until set.

..you can fit a decorating bag with a bismark tip, add your filling and then just poke it down into the cupcake and squeeze in the filling!

Dawn has a good tutorial on how to fill cupcakes. It's called Filling a cupcake just like the professionals.

http://community.webshots.com/photo/192813563/192813563xbPoHs

You can use a size 3 tip for filling the Cupcakes too. That's what I use when I fill mine.

Samantha,
Your cupcakes sounds so good! My husband would love them!

I use tip 12 to fill my cupcakes! I like to have a lot of filling!

You can also put a piece of cookie dough in the middle before baking. Very tasty.

what flavor filling do you guys use? I'm doing white cake cupcakes tonight for my daughter's K-5 class and I know they'd love filled cupcakes. There is one little girl with a peanut allergy, so no peanut butter! I'm wondering if whipped cream or even just choc icing would do. I'm going to attempt a cupcake cake (my first) in the shape of a Christmas tree.

I have a great recipe for Dalmation Cupcakes, if you want me to post it. very very easy..the "filling" is creamcheese...and chocolate cupcakes. Looks like spotted cupcakes. The kids love them!

Thanks Princess, that sounds great, I'll try the jelly and buttercream thing. Of course I have a little guinea pig at home to try it out on! Loriemoms, I'd love your dalmation cupcake recipe!

Sorry it took me a while to post this...

Dalmation Cupcakes

2 packages (3 ounces each) cream cheese, softened
1/3 cup sugar
1 egg
1 1/2 cups miniature or regular semisweet chocolate chips
1 package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 tub Betty Crocker® Rich & Creamy or Whipped vanilla ready-to-spread frosting


1. Heat oven to 350ºF. Place paper baking cup in each of 24 regular-size muffin cups.
2. Beat cream cheese, sugar and 1 egg in medium bowl with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.
3. Beat cake mix, water, oil and 3 eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes.
4. Divide batter among muffin cups (1/4 cup in each). Top each with 1 tablespoon cream cheese mixture.
5. Bake 21 to 26 minutes or until tops spring back when touched lightly. Cool 10 minutes in pan. Remove from pan; cool completely, about 30 minutes.
6. Frost tops with frosting. Sprinkle with remaining 1/2 cup chocolate chips.

loriemoms that recipe sounds yummy...I am gonna have to try it!

Randa

Your cupcakes sound really good! I'm going to have to try them! Man! There are SO MANY recipes on here that I want to try out!!