Chocolate-Filled Golden Cupcakes

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Chocolate-Filled Golden Cupcakes

star rating (11) rate this recipe »
Published prior to 2008

Vanilla, or chocolate? When you can't make up your mind—have both! These golden-yellow cupcakes feature chocolate-filled centers and a crown of creamy chocolate icing. If you're a fan of hazelnut, we've added the option of scenting both the cakes and the icing with hazelnut flavor. Chocolate and hazelnut are naturals together; in Italy, the combination has its own name—"gianduia"—a 50/50 mixture of chocolate and hazelnut paste.

3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
1 1/2 cups (10 1/2 ounces) granulated sugar
3 large eggs, beaten lightly
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (8 ounces) yogurt, regular or low-fat, plain or vanilla
2 teaspoons vanilla extract
1 teaspoon Creamy Hazelnut Flavor or hazelnut flavor, to taste, optional

Filling and Icing
12-ounce can Chocolate Schmear filling
3 cups (12 ounces) confectioners' sugar
1/2 cup heavy or whipping cream
pinch of salt
1/4 teaspoon Creamy Hazelnut Flavor or hazelnut flavor, to taste, optional
chocolate sprinkles or jimmies, optional

Preheat the oven to 350°F. Line 1 1/2 muffin tins (18 wells) with paper cups or silicone cups; spray the cups with non-stick vegetable oil spray.

Beat the butter and sugar in a large mixing bowl until they're well combined. Add the eggs one at a time, beating well after each addition. Once all the eggs have been added, beat the batter at high speed of your electric mixer for 5 minutes, till it's light-colored and fluffy. Stop once, midway, to scrape down the sides of the bowl.

Add the baking powder, baking soda, and salt, beating briefly to combine. Gently stir in the flour alternately with the yogurt. Add the vanilla and hazelnut at the end.

Scoop the batter into the prepared muffin cups, using a muffin scoop (a scant 1/4 cup) of batter for each. Dip your fingertip in water, and make a deep indentation in the center of each muffin cup of batter; twirl your finger around a bit, to widen the hole.

Scoop out about 7 tablespoons of the Chocolate Schmear, and set it aside. Drop the remainder, in 2-teaspoon-sized (3/8-ounce) balls, into the holes you've made in the cupcake batter. A teaspoon cookie scoop is the perfect tool for this job. Just drop the Schmear on top of the hole, and gently push it down a bit; it'll look like a partially submerged iceberg in the batter. Don't worry, it'll sink in as the cupcakes bake.

Bake the cupcakes for 22 minutes, until they spring back when you press lightly on their tops, and they're just barely starting to brown around the edges. Remove them from the oven, and take them out of the pan as soon as you're able, setting them on a rack to cool. While they're cooling, prepare the icing.

To make the icing: Combine the remaining Chocolate Schmear with the confectioners' sugar, cream, salt, and hazelnut flavor, beating until smooth. Frost the cooled cupcakes, and sprinkle with chocolate jimmies, if desired. Yield: 18 filled cupcakes.

Reviews

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  • star rating 03/10/2012
  • njpankratz from KAF Community
  • ...one last thing. I did omit the chocolate filling because I wanted to test this as a vanilla recipe. I also made one modification, I used 1 tsp. vanilla extract and 1 tsp vanilla bean paste.
  • star rating 03/10/2012
  • njpankratz from KAF Community
  • My cupcakes have only been out of the oven for about an hour and I can already tell that this is an amazing recipe. At first I was concerned because they cooked pretty fast (only in about 18 min. in a convection oven), but they looked beautiful. They had risen perfectly, didn't deflate once they came out of the oven, and tasted amazing. They were moist, lightly sweetened, and had a really good fluffy crumb. This will definitely be my go-to recipe for vanilla cupcakes. Heck, like other bakers suggested, this would probably make an amazing chocolate or citrus flavored cupcake.
  • star rating 12/17/2011
  • Joy from Florida
  • Love this recipe! First try and it came out just right
  • star rating 10/16/2011
  • Mara1010 from KAF Community
  • I usually love the recipes on this website but this one sort of fell flat for me. The golden vanilla cake is the best for me on this website and so I thought these would be similar but for me they were just okay. Nothing to write home about. The texture was okay but I thought it could be better and I follow recipe instructions specifically. Everything was room temperature and I folded in the last ingredients as instructed but still just okay. This will not be my go to golden cupcake recipe.
    Thanks for the feedback. Frank @ KAF.
  • star rating 06/24/2011
  • pammyowl from KAF Community
  • There is nothing wrong with these cupcakes, just not outstanding! I used Nutella as I did not have schmear, and that could bethe problem. Nutella is very thick, I should have thinned it a little bit. It stayed in a ball. If I make this again, I'll get the schmear! I must say, though, this makes the best batter I've tasted in a while!
  • star rating 05/16/2011
  • Brenda Costello from KAF Community
  • I just made this fabulous cupcake recipe (not the filling since I was doing mini's)! Came out great! Nicely domed topped and moist! One thing I would like to try is vanilla yogurt to boost flavor, I used full fat plain. Also, any advice on making a bit more 'fluffier'? Cake flour instead, more liquid, oil? My guests LOVED these cupcakes! Thank you!
    I love the idea of vanilla yogurt. That can really make a difference. A lighter texture will come with using room temperature ingredients (eggs, yogurt, softened butter) and not to rush your mix times. Do not mix on high. Medium speed is enough. And be sure to scrape down after each addition. You could also separate your eggs adding the yolks in the beginning to your creamed butter/sugar mixture. Then whip your whites close to stiff peaks to gently fold in the batter at the very end. Elisabeth
  • star rating 05/12/2011
  • Brenda Costello from KAF Community
  • I can not wait to try! Why wouldn't you use your cake flour blend? I know you could, based on substitutions. Any advice for high altitude (6500ft) baking? Many thanks!!
  • star rating 05/12/2011
  • Brenda Costello from KAF Community
  • I can not wait to try! Why wouldn't you use your cake flour blend? I know you could, based on substitutions. Any advice for high altitude (6500ft) baking? Many thanks!!
  • star rating 02/06/2011
  • JP from WI
  • With or with out Hazelnuts, these cupcakes are awesome!
  • star rating 08/05/2010
  • Jessica from Philadelphia
  • This is the best recipe for cupcake batter! I use this as my go-to basic recipe, i.e., without the filling. I have also made them chocolate by substituting 1/2 cup of the flour with cocoa powder and using chocolate yogurt instead of plain/vanilla. Great flavor and nice texture - delicious!
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