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Most of the big snack companies sell some variation on a cream-filled, chocolate-covered cupcake. We love the concept, just not the artificial, bland flavors. Could we make cream-filled cupcakes from scratch at home? Here’s what we discovered:

Test Kitchen Discoveries

Use the reverse creaming method, which means cutting the butter into the dry ingredients (as with biscuit dough), to achieve a tender, close-crumbed cupcake. A more traditional large-crumbed cake wasn’t sturdy enough to hold the cream and support the thick frosting.
To fill the cupcake, cut a cone-shaped hole in the top of the cupcake, remove a portion of the interior, and fill the hole with cream. The frosting will cover any evidence of the hole.
Add light corn syrup to the glaze so that it clings tightly to the cupcake and has a glossy texture.

Bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.

ready in about 50 minutes; serves 12

You might need to buy:

Pastry Cream
heavy cream
large egg yolks
table salt
cornstarch plus 1 additional teaspoon
vanilla extract
Cupcakes
baking powder
table salt
large eggs
vanilla extract
Chocolate Glaze
heavy cream
light corn syrup
vanilla extract

Belongs to kintyre Theresa's Bean Fiesta

appetizer
beans

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A great party appetizer to eat over tortilla chips.

You might need to buy:

black beans
whole kernel corn
diced tomato
salt and pepper to taste

Belongs to dbug329 Chicken & Mushrooms Dijon

Chicken - Boneless breasts

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ready in about 35 minutes; serves 4

You might need to buy:

dijon-style mustard
cream of chicken and broccoli soup
sliced mushrooms
skinless
broccoli flowerets