LOST

It’s finally here, the last season of LOST! I know I am a bit late on posting this but better late than never right? I hand piped dark and white chocolate to make the DHARMA initiative symbol. I am not going to lie; it took a really long time. By the time the chocolate was hard enough for me to pipe out the lettering my hands and eyes hurt so badly. The DHARMA initiative symbols were only about an inch and a half in diameter. They got placed atop a cream filled chocolate cake with chocolate glaze. Thanks to Natalie we enjoyed these little treats with DHARMA wine straight off the compound! By far the best LOST night to date. Big thanks to Graham and Peter, we’d be lost without you guys :)

CREAM FILLED CUPCAKES

Make your favorite chocolate cake according to the cupcake directions.
Let cool completely before filling or the cream will melt.
CREAM FILLING
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
Make filling:

In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. Beat until light and fluffy. Fill a zip lock bag with mixture and cup off the tip. Using the handle of a wooden spoon, make a hole in the top of the cupcake. Fill each cupcake being careful not to over fill. Cover with glaze.

CHOCOLATE GLAZE

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spoon over cupcakes.

Cream Filled

I just can’t get enough of these little buggers! I have to say that each time I make these I love them more and more. This time instead of topping with a chocolate glade I just used the cream filling as a frosting and it turned out wonderfully. Click here for the recipe.

Cream Filled take II

What can I say, I love me some cream filled cupcakes and so does everyone else! After my first attempt at these bad boys everyone was super impressed. I mean, I don’t like to toot my own horn but ‘toot-toot’. Well that’s not the truth, I love to :)

So here goes round two. Personally I think these are the best yet. I doubled the chocolate glaze. I also tried to take more photos of the actual process. Let me just say when you are covered in chocolate and everyone is coming in to taste test, photos are not so east to take.

You can get the recipes for the frosting and cupcakes here.

Enjoy!

Cream Filled Cupcakes

I usually bake once a week for work to keep the spirits up of my co-workers. This little number I made for our inventory day. Let me just tell you that I ended up working a 13 hour day (some people had a 16 hour day!) and the work week to follow was insane. Needless to say by the time I got around to photograph these cupcakes they were a good 5 days old! I had them on a plate in the kitchen with a note that said “Please don’t eat!” In my family if there was no note who cares how old it was my dad would have eaten it!

These were actually really simple. Here is the recipe I used. I adapted it from allrecipes.com

CREAM FILLED CUPCAKES

Make your favorite chocolate cake according to the cupcake directions.
Let cool completely before filling or the cream will melt.
CREAM FILLING
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
Make filling:

In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. Beat until light and fluffy. Fill a zip lock bag with mixture and cup off the tip. Using the handle of a wooden spoon, make a hole in the top of the cupcake. Fill each cupcake being careful not to over fill. Cover with glaze.

CHOCOLATE GLAZE

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spoon over cupcakes.