I’ve been longing to try filled cupcakes, but thought I’d have to be some sort of baking ninja to complete them successfully. Not so! These were really easy to put together. While it was more time-consuming than simply frosting the tops, it wasn’t tedious work and the end result was worth the effort.
The cupcake tasted like a nice cross between a muffin and a cupcake, but it wasn’t the best cupcake base I’ve ever had. Its mild sweetness meshed well with the icing and filling, though, which were utterly decadent. Now that I know how easy filled cupcakes are, I’ll find a more cake-y recipe and go for a gluten-free, vegan version of Hostess cupcakes!
I chose the cone method and used a small paring knife to slice out the innards. Since the cakes were so soft, it was easy to scrape out a bit extra to make room for more frosting. (I think you should do that too.)
Chocolate Filled Vanilla Cupcakes
From manifest: vegan
1 ½ cups granulated sugar
1 cup melted vegan margarine
2 cups almond milk (or your fave non-dairy milk)
2 tbsp vanilla extract
1 cup brown rice flour
1 cup garfava flour
½ cup millet flour
½ cup tapioca starch
1 tsp baking soda
4 tbsp vinegar
4 ½ cups confectioner’s sugar
1 cup cocoa powder
7 tbsp almond milk
2 tbsp vanilla extract
½ cup Earth Balance margarine
Preheat oven to 375 degrees F. Line cupcake pans with liners, or grease and flour pan.
In large mixing bowl, combine melted margarine and sugar until well mixed. Add vanilla extract and baking soda. Alternate adding almond milk with flour until all has been incorporated. Gently stir in vinegar one tablespoon at a time. Mix well.
Fill cupcake liners about 2/3 of the way full with batter. Bake in preheated oven for about 17-20 minutes, or until knife inserted into centre of cupcake comes out clean. Let cool on wire rack.
To make icing:
Combine confectioner’s sugar and cocoa powder well. Mix in almond milk and vanilla. Mix in Earth Balance and then whip until light and fluffy. Once cupcakes are cool, you are ready to fill.
Take a sharp or serrated knife and cut out a spot on the top and set the top aside. Cut a cone shape out, then cut the very tip of the cone off to make extra room for the frosting. You can use the handle of a spoon to push the cake to make a slightly larger hole.
Using a piping bag or a small spoon, fill the cupcake with frosting. Make sure to level it. It doesn’t have to be perfect, though. Replace the top. It’s okay to push down slightly to get it to fit; this cake is super spongy.
Now just pipe or use a knife to spread on the rest of the chocolate frosting and you’re done!