How to Fill Cupcakes with Sauce
About two weeks ago, we made sticky toffee cupcakes. We filled them with toffee sauce. They were incredible.
We had never filled cupcakes with a liquid, even a thick liquid. It worked well with the sticky toffee cupcakes because the cake was fairly dense and moist. Would it work in other applications? We set off to make Peanut Butter Fudge Cupcakes and fill them with a fudgy ice cream topping.
We used a cream cake mix, our Very Fudgy Baby Cake Mix. This cake is denser than the light and airy cakes made from box cakes in the grocery store. It’s about half way to a pound cake. We wanted to see if the cream cake would hold the sauce without leaking or coming apart.
If this worked, we had one more test: to fill the centers of cupcakes made with box mixes from the grocery store.
Peanut Butter Fudge Brownie Cupcakes with Fudgy Centers Recipe
We served these cupcakes in the store last Saturday. People loved them. That didn’t come as a surprise with a moist chocolate cake loaded with mini chocolate chips, with fudgy centers, and with a peanut butter frosting.
This is how we made them:
- Make the cupcakes as directed on the package or in the recipe. Let them cool on a rack.
- Place about one cup of thick fudge ice cream topping, Uncle Denny’s Fudge Sauce or equal, in a disposable pastry bag. (You do not need to use a metal tip; just clip the end of the bag. The sauce should be thick and caramel-like, not a syrup like found in stores.)
- Poke the bag into the top of each cupcake, squeezing topping into the centers of the cupcakes.
- Frost the cupcakes.
Creamy Peanut Butter Frosting
6 tablespoons butter, softened
1 cup peanut butter
1 1/2 cups powdered sugar
2 tablespoons meringue powder
1 teaspoon Madagascar vanilla or brown sugar flavor
1/8 teaspoon salt
1/3 cup cream more or less
- With an electric mixer, beat the butter and peanut butter together until creamy. Scrape the sides down with a spatula.
- Add the powdered sugar, meringue powder, vanilla, and salt and beat until smooth adding the cream as necessary to reach the right consistency.
Serve these dessert cupcakes with a fork. They are going to be gooey and good.
Filling the Centers of Cupcakes made with “Store Mixes”
At the same time, we made sticky toffee pudding cupcakes and set them aside for 24 hours. The toffee sauce is much thinner than the ice cream topping. As moist and dense as sticky toffee pudding cake is, the cake was a bit soggy after 24 hours.
The conclusion is that thick sauces will work in both cream cake mixes and the lighter mixes from the store. (We’re biased; we like the cream cake mixes.) Some thinner sauces are okay if you are going to use the cupcakes within a few hours and probably won’t work at all with light airy box mixes.
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