Cream-Filled Chocolate Cupcakes = Heaven

On Saturday I began my great quest to learn how to bake like a pro. We were meeting up with my step brother and his family for game night and I decided to bring dessert. I have to admit, I was slightly nervous to bring any treats that I created to a family get together seeing as it was truly one of my first attempts at baking something from scratch. I’ve made muffins before and Max and I did attempt those popovers last week but mostly anything I have ever baked came from a box. So, I jumped on the World Wide Web and found a recipe that seemed simple enough: Martha Stewart’s Cream-Filled Chocolate Cupcakes. You can get the recipe here.

Aren’t they cute? Like little homemade Hostess Cupcakes. So, I gathered all of the necessary ingredients and sat down to figure out just how horrible these things were for me. As some of you might know I participate in Weight Watchers in my eternal quest to lose weight – I’ve lost 40 pounds at this point and I don’t want my new obsession with baking to unravel all of that success! So, I used the Weight Watchers recipe builder to add in the ingredients and come up with the nutrition info. OH MY GOSH – it was horrific. First of all, Martha suggested these be made in jumbo muffin tins. With everything as the recipe stated one jumbo cream-filled chocolate cupcake was going to cost me 13 points! For those of you not following the points system that’s probably about 600 something calories. Um, no thanks. So, I got out my thinking cap and did some internet research on how to successfully substitute things without ruining what you are baking. I also decided to use normal sized muffin tins to reduce the serving size.

Since this was my first venture in to the world of cupcakes I did not want to go overboard with substitutions. I carefully examined how “worth it” some subs were and decided to stick with the full fat butter in the actual cake batter. I substituted reduced fat (NOT fat free!) sour cream for the full fat version and used 1 cup of Splenda/Sugar Blend in replacement for 2 cups of normal sugar and used cake flour instead of all purpose since I read in many places that this helped keep the cakes light and fluffy when you mess with the fat content of a recipe. Finally, I used a reduced fat margarine for the icing instead of full fat butter. I figured that wouldn’t make too big of a difference since it was on the outside of the cupcake.

So, with the ingredient decisions behind me I laced up my oh so cute apron from Anthropologie and got to baking. First you butter and dust the muffin tins with cocoa powder. What a mess I made…I’ve got to figure out a better way to do this next time. It sounded so easy to tap out the excess but um…the excess went all over the counter and not in to the bowl where I was aiming. Doh.


The recipe suggested I whisk together the dry ingredients but I recalled my magical flour sifter that I have never used…not once in the YEARS that I have owned it since my mom gave it to me. So, I sifted the ingredients together over a piece of parchment paper. I learned that trick from the good old Food Network. Use the parchment paper because you can easily add the dry ingredients slowly to the wet versus attempted to push the dry out of a bowl. It worked swimmingly and look at how pretty the pile of stuff was.



Next, though I had attempted to let my butter sit and come to room temperature the temp in my house is COLD so it just did not work. I think this was one of the big no nos of the experience – I zapped my butter in the microwave to heat it up. It wasn’t too bad...not melty or anything so the world did not end but in the future I’ll leave the butter out well before I begin the baking process. After creaming the butter and sugar together and adding in one egg at a time I started to add in the dry ingredients. My old Sunbeam mixer struggled a bit but I just helped it by turning the bowl and we were in business! The batter was DEVINE. It tasted like a light and fluffy chocolate truffle. I could have stopped there and been happy.


But, I continued on. The batter did not quite make enough for 24 small muffins so I did 12 small and 4 large in the jumbo tin. The jumbo took maybe 5 minutes longer to bake than the small. I had to keep an eye on the small ones since I wasn’t sure exactly when they would be done. They all came out perfectly moist though so YAY. Note to self: I need wire racks for cooling baked goods...the random stuff I found just barely worked!


The last step was the mix together the marshmallow fluff and butter to make the icing. Then, you use a melon baller to scoop out a small plug on the bottom and then hollow out some space for the crème. I used a plain old Ziploc bag filled with the crème, the corner cut off as a pastry bag and filled those suckers up! Then, a little squiggle on top and TADA they were done.



These things were DELICIOUS and oh so cute. Everyone loved them and no one could tell they were lower in calories (I got them down to about 8 points a cake…or roughly 400 calories).

SUCCESS! I can’t wait to bake something else this week...I’m already on the search for some new recipes. Isn't he the cutest?