These cupcakes are my own spin on the tasty ones you get in the store. But I changed up the middle icing.
Tools you'll need:
Three mixing bowls (one large two small/medium)
1 small cake frosting spatula or butter knife
Measuring cups
Measuring spoons
Liquid measuring glass
2 Cupcake pans
24 Cupcake paper cups
Electric beater
1 Cupcake/donut injection syringe with injection tip (I bought mine on Amazon)
OPTIONAL: Tube of white icing for writing on the top, sprinkles
Cooling racks
Storage container
Ingredients:
1 batch of the Decadent chocolate cake from this blog
1/2 ish batch of chocolate cream cheese icing from this blog
1 batch of cheesecake icing from this blog
Instructions:
Preheat the oven to 350 degrees. Make the cake batter as instructed in the recipe on the blog. Instead of cake pans, line cupcake pans with the cupcake papers and spoon the batter into each until they are approximately 3/4 of the way full. Place in the oven and back for 20-22 minutes or until the toothpick test in the center comes out clean. Do not over bake or they will be dry. Let them rest in the pans for a few minutes, then remove to cool on the cooling racks.
While the cupcakes cool, make both the icings. When they are cool, fill your injection syringe. Stick the syringe down through the top of the cupcake and squeeze icing into the middle (approximately 1-2 Tbs worth), slowly lifting the syringe out of the cupcake as you do so. Be careful not to put too much in, or the top of the cupcake will explode as seen below.
If you pus the syringe too far down to the bottom of the cupcake, it'll burst out the bottom. Go about 1/2 - 2/3 way down. Frost the tops and put any other toppings on as you wish.
Mangia!
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