Pioneer Woman Heavenly Cream Filled Cupcakes Recipe

This Pioneer Woman Heavenly Cream Filled Cupcakes recipe is a rich and decadent recipe, which is made with cocoa powder and a fluffy creme filling. It’s a nostalgic, homemade take on the classic snack cake, ready in about 1 hour and 50 minutes.

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Pioneer Woman Heavenly Cream Filled Cupcakes Recipe Ingredients

For the Cupcakes:

• Baking spray
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 whole eggs
• 2 sticks (1 cup) butter
• 4 heaping tablespoons cocoa powder
• 1 cup boiling water

For the Creme Filling:

• 1 stick (1/2 cup) butter, softened
• 1/2 cup shortening, such as Crisco
• 4 cups powdered sugar, sifted
• 1/8 teaspoon salt
• 1/4 cup whole milk
• 1 1/2 teaspoons vanilla extract

For the Ganache:

• 1 cup heavy cream
• 6 tablespoons corn syrup
• 8 ounces bittersweet chocolate, chopped
• 2 teaspoons vanilla extract

How To Make Pioneer Woman Heavenly Cream Filled Cupcakes

1. Prepare Oven and Dry Ingredients: Preheat the oven to 350°F. Grease 18 muffin cups with baking spray. In a large bowl, combine the flour, granulated sugar, and salt.
2. Mix Buttermilk Base: In a separate small bowl, stir together the buttermilk, baking soda, vanilla, and eggs.
3. Make the Chocolate Mixture: In a saucepan, melt the butter over medium heat. Stir in the cocoa powder, then add the boiling water. Let the mixture bubble for about 30 seconds, then remove it from the heat.
4. Combine the Batter: Pour the hot chocolate mixture over the flour mixture and stir a few times to help it cool slightly. Then, add the buttermilk mixture and stir until everything is just combined and no lumps remain.
5. Bake the Cupcakes: Fill the prepared muffin cups just over halfway full. Bake for 13 to 15 minutes, until a light touch to the top of a cupcake springs back.
6. Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial.
7. Make the Creme Filling: In a large bowl, use an electric mixer to whip the softened butter and shortening until fluffy. Sift the powdered sugar and salt together, then add it to the butter mixture in batches, alternating with the milk. Beat in the vanilla until the filling is light and fluffy.
8. Make the Ganache: Heat the heavy cream and corn syrup in a saucepan over medium heat until it just begins to simmer. Pour the hot cream mixture over the chopped chocolate in a heatproof bowl. Let it sit for a few minutes, then add the vanilla and whisk until the ganache is smooth and glossy. Let it cool and thicken slightly.
9. Fill the Cupcakes: Once the cupcakes are completely cool, transfer the creme filling to a pastry bag fitted with a medium round tip. Insert the tip into the bottom of each cupcake and squeeze gently until you feel it fill up.
10. Top with Ganache: Dip the top of each filled cupcake into the slightly cooled ganache, or spoon it over the top to coat evenly. Allow the ganache to set at room temperature or in the fridge before serving.

Recipe Tips

• How do I get a super moist cupcake? The method of pouring the boiling water and cocoa mixture over the flour is key. This “blooms” the cocoa, deepens the flavor, and adds incredible moisture to the final cupcake.
• How do I fill the cupcakes without them breaking? Make sure the cupcakes are completely cool. Filling from the bottom is the classic method and hides the entry point. Squeeze the filling in slowly and stop when you feel a slight resistance or see the top of the cupcake puff up just a little.
• My ganache is too thin/thick. What should I do? If the ganache is too thin, let it cool longer at room temperature, stirring occasionally, and it will thicken. If it becomes too thick, you can gently reheat it in the microwave in 5-second bursts until it’s a pourable consistency again.
• Can I make these without a pastry bag? Yes. You can use a small knife or an apple corer to hollow out a small cone from the top of each cupcake. Fill the hole with the creme filling, then place the small piece of cake back on top before dipping in ganache.

What To Serve With Heavenly Cream Filled Cupcakes

These rich, cream-filled cupcakes are a complete treat on their own, but they are perfectly paired with:

• A tall, cold glass of milk.
• A simple cup of black coffee or an espresso.

How To Store Heavenly Cream Filled Cupcakes

Store: Due to the creme filling, these cupcakes should be stored in an airtight container in the refrigerator. They will keep for up to 4 days. Let them sit at room temperature for about 20 minutes before serving for the best flavor and texture.

Heavenly Cream Filled Cupcakes Nutrition Facts

• Calories: 300 kcal
• Protein: 3g
• Fat: 18g
• Carbohydrates: 35g
• Sugar: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman No-Churn Ice Cream Bowls Recipe
• Pioneer Woman Bartlesville Cream Pie Recipe
• Pioneer Woman Mermaid Ice Cream Recipe