Chocolate Filling

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS

1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
3 tablespoons unsweetened cocoa powder
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

1.  In a large bowl on medium speed beat the butter and shortening until light and fluffy.  Slowly add the powdered sugar, cocoa and salt.  Add the milk on tablespoon at a time, then the vanilla, and beat until light and fluffy.

2.  Attach a small pastry tip with a round opening to a pastry bag, and fill the bag with the filling.  Push tip through the top of each cupcake, and fill until you see the cupcake expand.

3.  For icing, use a pastry bag and make decorative swirls on each cupcake.

Snack Cake Filling or Icing

Yield:  36 cupcakes
Prep Time: 5 minutes

INGREDIENTS

1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

1.  In a large bowl on medium speed beat the butter and shortening until light and fluffy.  Slowly add the powdered sugar and salt.  Add the milk on tablespoon at a time, then the vanilla, and beat until light and fluffy. 

2.  Attach a small pastry tip with a round opening to a pastry bag, and fill the bag with the filling.  Push tip through the top of each cupcake, and fill until you see the cupcake expand.

3.  For icing, use a pastry bag and make decorative swirls on each cupcake.

Chocolate Pudding Filling

Yield:  Enough for 24 cupcakes
Prep Time:  15 minutes

INGREDIENTS:

4 large egg yolks
2/3 cup sugar
2 tablespoons + 1/2 teaspoon cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup heavy cream
3 ounces bittersweet chocolate pieces
1 tablespoon butter, unsalted
1 teaspoon vanilla extract

1.  In a large mixing bowl on low - medium speed, whisk together the egg yolks, sugar, cornstarch and salt for about a minute.

2.  In a medium saucepan over medium heat, combine the water and cream and bring to a boil.  Remove the pan from the heat and whisk about 1/2 of the cream mixture into the yolk mixture.  Whisk this mixture back into the remaining cream mixture, whisking constantly until this mixture comes to a boil.  Continue to boil, whisking for another minute.  Remove from heat and whisk in the chocolate pieces and butter until completely melted.

3.  Pour the mixture through a fine mesh sieve into a medium size bowl.  Stir in the vanilla.  Cover the surface of the pudding with plastic wrap, and refrigerate for at least 2 hours, until chilled.

Whiskey Ganache Filling

Yield:  Enough for 24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

8 oz bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Whiskey

1.  In a medium heat proof bowl, break up the chocolate into small pieces.

2.  In a small sauce pan, heat the cream to a simmer, and then pour it over the chocolate pieces.  Wait a minute to allow the chocolate to soften, and then stir the mixture until well combined.

3.  Add the butter and whiskey, and stir until well combined.  Allow to cool.

Chocolate Peanut Butter Swirl Frosting

Yield:  24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1 cup butter, softened
1 cup creamy peanut butter, at room temperature
1 pinch of salt
5 cups powdered sugar
1 teaspoon vanilla extract

1/2 cup cocoa, or dark cocoa powder
3 tablespoons whole milk

1.  In a large mixing bowl, beat the butter until light and fluffy.  Add the peanut butter and the pinch of salt, and beat until well blended with the butter.  Add the powder sugar a little at a time until well blended.  Add the vanilla and blend.  You may need to add a teaspoon or more of milk, depending upon your frosting consistency.

2.  Remove 1/2 of the peanut butter frosting to another bowl.  Set aside.

3.  To the remaining peanut butter frosting, add the cocoa and beat until well blended.  Add the milk, one tablespoon at a time, until the desired frosting consistency is reached.

4.  Use a large piping bag, and spoon the peanut butter frosting into one side of the bag, and the chocolate frosting into the other side of the bag.  Pipe the frosting onto the cooled cupcakes.

Swirl chocolate ganache onto the frosted cupcakes for an extra chocolaty experience!  

Caramel Sauce

Prepare the caramel sauce the day before if possible, to allow it to cool down and thicken up.  When prepared correctly, this sauce is delightfully RICH!

Yield: Enough for 24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1/4 cup water plus two tablespoons water
1 1/2 cups granulated sugar
6 tablespoons salted butter
1 cup heavy cream

Have all of your ingredients within reach and ready to add when needed.

1.  Pour water into a 3 quart saucepan, add the sugar, and heat to boiling, while constantly whisking to dissolve the sugar.

2.  When the mixture reaches a boil, stop whisking and allow the mixture to boil.  Carefully swirl the pan occasionally until the mixture turns a dark amber color.  The caramel color change will come up through the mixture along the sides of the pan.  So it is important to carefully swirl the mixture in order to integrate the color. 

3.  Once the mixture turns a dark amber color, immediately add the butter and whisk until the butter has completely melted.

4.  Remove the pan from the heat and carefully pour in the heavy cream, immediately whisking to combine the ingredients.  Be mindful here as the mixture will bubble vigorously.  Continue to whisk the mixture until it is smooth.

5.  Allow the caramel sauce to cool 10 -15 minutes before pouring it into a thick glass jar.  When no longer warm to the touch, refrigerate the caramel sauce for later use.

Raspberry Curd Filling

The raspberry curd is prepared ahead of time, and allowed to cool down before adding it into the cupcake.  It has a tart and tangy raspberry flavor.

Yield:  Enough for 24 cupcakes
Prep Time:  15 minutes

INGREDIENTS:

2 1/2 cups frozen raspberries
6 eggs
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons Limoncello liquor

1.  In a medium sauce pan, on low heat, add the frozen raspberries.  Gently crush and stir until the raspberries have completely broken down.  Gently mash raspberries over a course strainer into a bowl to get out as much raspberry juice as possible.

2.  Add the eggs and sugar into a small sauce pan and whisk together.

3.  Place the small sauce pan into a larger sauce pan filled half way with water, over medium heat.

4.  Into the egg mixture add the raspberry juice, butter and Limoncello.  Stir constantly for about 10 minutes.  The mixture is ready when it has thickened up a little and coats a spoon.  Remove from heat and allow to cool down.  Pour mixture into a bowl and refrigerate until needed.

Mini Dark Chocolate Peanut Butter Cups

Mini dark chocolate peanut butter cups make a great topping on a chocolate cupcake, or just about any other cupcake.  For a real treat use these as a filling.  Or just go out a buy a box of these and eat them all up.
 

Lemon Curd Filling

The lemon curd is prepared ahead of time, and allowed to cool down before adding it into the cupcake.  It has a sweet and tangy flavor. 

Yield: Enough for 24 cupcakes
Prep Time: 20 minutes

INGREDIENTS:

3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter, melted
1 tablespoon fresh lemon zest

1.  Add the eggs and sugar into a small sauce pan and whisk together.

2.  Place this small sauce pan into a larger sauce pan filled half way with water, over medium heat.

3.  Into the egg mixture add the lemon juice, butter and lemon zest.  Stir constantly for about 15 minutes.  The mixture is ready when it has thickened up a little and coats a spoon.  Remove from heat and allow to cool down.  Pour mixture into a bowl and refrigerate until needed.