I have been wanting to try my hand at cupcake decorating ever since my friend Stacy came to visit a little while ago. I’ve tried it before and just wash’t successful. I discovered that it turns out I’ve been missing a component for the icing bags in the past. Which I discovered after I thought I had purchased everything I needed this time! I still don’t have that component, but I made, filled, and iced the cupcakes anyway. Ha!
Chocolate Lava Cupcakes
For the cupcakes, I actually just used one of my favorite chocolate cake recipes. I didn’t want a ton of cupcakes, so I halved the recipe – I used half for the cupcakes I made and mixed the other half of the dry ingredients and placed them in a zip lock back to use later (since I was already measuring out the same ingredients I thought I would save myself some time in the future with a “ready mix”). The following cupcake recipe can also be used for a 13 x 9 cake (or about 30 cupcakes).
- 2 cups White Sugar
- 1 3/4 cups Self-rising Flour
- 3/4 cup Cocoa Powder
- 2 Eggs
- 1/2 cup Vegetable Oil (you can sub other oils, such as Olive Oil, if you want)
- 2 tsp Vanilla Extract
- 1 cup Boiling Water
Directions (for cupcakes): Heat oven to 350 degrees F. Grease and flour baking cups OR use cupcake liners. Mix dry ingredients. Add rest of ingredients, EXCEPT WATER, and mix. Add boiling water – batter will be very thin! Pour into prepared cupcake pan. Do not fill cups more than 3/4 full. Bake 20-25 minutes or until toothpick inserted in center of cupcake comes out clean. *This recipe is also not my own. I’m not certain where I found it, but I think it was on All Recipes.
Lava Fudge Filling
This recipe was something I found in a Paula Deen cooking magazine I have from a few years ago. Unfortunately, I could not find it on her website to give you an exact link, but I want to give her credit just the same.
- 1/2 cup butter
- 3 (1-ounce) squares unsweetened chocolate (so 3 ounces total)
- 1 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Directions: In medium saucepan, combine butter and chocolate. Cook over medium heat, stirring constantly, until chocolate melts and mixture is smooth. Stir in sugars. Add cream; bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat and stir in vanilla. You can let this cool a little before putting it in the cupcakes if you don’t want to be handling piping hot sauce!
Once cupcakes have cooled, core them – a lot of the pros use an apple corer. Watch this video for further instruction on how to core and fill cupcakes. I could not find the squeeze bottles they had in that video for filling my cupcakes. So, I improvised by using a squeeze bottle from a condiment I had (threw out the condiment, washed and filled with cupcake filling) – it worked out great! It wasn’t very good at adding the last drizzle over the icing though, but that may have been due to the fudge I was using or the fact that I wasn’t using the correct tool to drizzle it on. I just wanted to eat a cupcake at that point! After filling them, you can top them with your favorite icing. Honestly, you could eat them just as they are without any icing! Maybe with a little ice cream? Yum!
Below is a picture of what the cupcake should look like after it has been cored and filled with the sauce. You’ll notice that I’m not over-filling this blog with food photos. I’m trying to add only necessary photos – ones that I think may help explain something. Seriously, I’m growing weary of blogs’ recipes showing them doing things like adding spices or boiling water… some things just don’t need explanation and instead of taking time to enjoy their photos, I find myself annoyed and scrolling to the bottom for the recipe and going back to the photos if I need a visual clarification on something. Which is why you aren’t even getting a picture of an iced cupcake. You now what an iced cupcake looks like, you don’t need me to show you.