Did I ever tell you that I used to hate baking?
Seriously, I know.
I always loved to cook, but when asked to bring something to a potluck, my response was
“Anything but dessert!”
I guess it was a gradual change, because I really don’t remember waking up one morning and saying
“I want to BAKE!! I LOVE to BAKE!!”
I think a lot of it stems from my confidence.
When I cook, I literally don’t know how to follow a recipe.
You should see my kitchen when I am trying to write a recipe down to blog for you all.
I am very much a “taste and see” — “don’t like it, tweak it!” kinda girl.
That’s why my oldest son asks for things like “Magic Chicken Surprise” because that’s what I called something that I made, he loved, and I have no idea how to make it again.
Baking just isn’t as forgiving as cooking.
Sure you can throw in a spice here or there, but forget something like flour in a cookie, and you have a mess!
Seriously, I did that.
See post for Almond Raspberry Shortbread Thumbprints!
When we were growing up, my mom pretty much baked one thing, cookies.
We got chocolate chip, peanut butter (they are the BEST — here’s her recipe)
or oatmeal raisin.
Sure she made us birthday cakes, but we rarely came home to cupcakes after school.
But sometimes… sometimes…. she made chocolate cupcakes with this cream filling and we were
SO EXCITED!
And her recipe from way back when, is what I am sharing with you today!
Cupcake Cream Filling
Box of Chocolate Fudge cake mix or your own
Chocolate Buttercream Frosting, your own or in a can
Frost as desired!
Yield: 12 cupcakes
Cupcake Cream Filling
Is there anything better than biting in to a cupcake filled with delicious cream filling? Nope. Didn't think so.
Prep Time
5 minutes
Cook Time
5 minutes
Additional Time
8 hours
Total Time
8 hours 10 minutes
Ingredients
- Box of Chocolate Fudge cake mix or your own
- Chocolate Buttercream Frosting, your own or in a can
- 1 cup milk
- 4 Tablespoons flour
- 2 teaspoons vanilla
- 1 cup Crisco
- 1 cup sugar
Instructions
In a saucepan over medium heat, heat milk and flour until slightly thickened.
Whisk as it warms.
Whisk in vanilla.
Remove from heat and set aside to cool.
With your mixer, cream together Crisco and sugar.
Slowly add milk mixture, and whip for 10 minutes.
Refrigerate for 6-8 hours.
Bake cupcakes and cool.
Fill a decorating bag with a tip with a larger opening, with your cream filling and press into the top of the cupcakes, squeeze to fill.
Frost as desired!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 137Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 43mgCarbohydrates: 27gFiber: 0gSugar: 22gProtein: 1g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Andrea says
These cupcakes look delicious and the cream filling sounds wonderful.