Cream filled Chocolate Cupcakes

When I saw these adorable cupcakes on Annie's Eats, I could not wait to make them! Who can resist a chocolate cupcake filled with cream and topped with chocolate??? Not this gal. I recently discovered a great vegan chocolate cupcake recipe in the cookbook Crazy about Cupcakes, by Krystina Castella. I figured with all the chocolate and cream filling, if I made the actual cupcake a little healthier no one would notice. Boy, was I right! This is a great combination.

Cream filled Chocolate Cupcakes
-Vegan Chocolate Cupcakes
-Cream Filling
-Chocolate Frosting

Vegan Chocolate Cupcakes
6 T. applesauce
2 1/4 c. water
1 t. vanilla
2 T. white vinegar
2 1/2 c. flour
2/3 c. cocoa powder
2 c. cane sugar
1/2 t. salt
2 t. baking soda

Preheat oven to 375. Insert liners into medium cupcake pan. In large bowl mix wet ingredients. In separate bowl combine dry ingredients. Gradually add dry ingredients, beat well. Fill cupcake liners 3/4 full. Bake for 20-25 minutes. Cool completely.

Cream filling
6T. unsalted butter, softened (I used Earth Balance, worked great!)
1 1/2 c. confectioner's sugar
3/4 c. Marshmallow fluff
1 1/2 T heavy cream

Combine all ingredients and beat until fluffy. Reserve 1/2 c. filling. Transfer rest of filling to pastry bag fitted with Bismark tip. Gently insert decorating dip 1/2" into the top of each cupcake and lightly squeeze in some of the filling.


Chocolate Frosting
1/4 c. heavy cream
4 oz. bittersweet chocolate, finely chopped
1 T. unsalted butter, softened

In small saucepan over medium heat, heat cream until steaming. Remove from heat. Add chocolate. Let sit for 5 minutes. Add butter and stir until smooth. Dip cupcake tops in frosting. Spoon reserved filling into pastry bag fitted with very small plain tip and pipe curlicues across center of each cupcake. Refrigerate for 10 minutes to set frosting.