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Cream Filled Chocolate Orange and Peppermint Cupcakes

Cupcakes Recipes


Going to a holiday party and want something new and exceptional? Take these amazing, mouth watering, and delectable holiday cupcakes. 

These are a variation of our famous Chocolate Strawberry Cream Filled Cupcakes

To make them easy peasy, use our Cupcake Corer. You can purchase one here

For the Chocolate Orange Cupcakes, we used Sweet Orange essential oil and orange zest. If you don't have any Sweet Orange essential oil, you can use orange juice. But only add a very very tiny amount, otherwise it will break down your frosting and be a runny mess.

A note on the Peppermint Cupcakes: when making the cream filling, be sure to whip the cream first, then add the crushed candy canes to the whipped cream. See picture below... Good thing Mom was around to save the day and bring more whipping cream, otherwise these would have been un-filled peppermint cupcakes. And that's just not cool enough to take to a party.

Be sure to tag us in photos of your cupcakes. We want to see your yummy cupcakes and hear how you liked them. 

Stay delicious,

Sherrie, Tiffany, Danielle, & Sheena 

 

 


Chocolate Orange Filled Cupcakes Assembly

See three recipes needed below.

  1. Bake Chocolate Fudge Cupcakes and cool completely. 
  2. Cut out a small section in the center of the cupcake (we use our cupcake corer to make this easy). Save the middles.
  3. Add Orange Whipped Cream Filling to the hole. Replace the cupcake middles.
  4. Pipe Chocolate Orange Cream Cheese Frosting on top of cupcakes with a size 1M tip. Start from the outside and spiral into the center to create a peak, or start from the center and spiral to the outside to create a rose look. Top with Terry's Chocolate Orange slices (halved), if desired.

Chocolate Fudge Cupcakes

  • 1 Betty Crocker Chocolate Fudge Cake Mix
  • 3 large eggs
  • ½ C. melted butter (not margarine)
  • 1 C. water

Preheat oven to 350.

Mix on low until blended, then mix on high for 2 minutes. Don’t skip this step—it makes them nice and fluffy!

Pour into paper lined cupcake pans. Bake according to package directions.


Orange Whipped Cream Filling

  • 1 C. heavy whipping cream
  • 1/3 C. sugar
  • 1 tsp vanilla
  • 5-6 TBS orange zest OR 4-8 drops Sweet Orange essential oil

Beat whipping cream until it starts to thicken. Mix in vanilla and sugar. Fold in orange zest or essential oil. 


Chocolate Orange Cream Cheese Frosting

  • ½ C butter (at room temperature)
  • 8 oz. cream cheese (at room temperature)
  • 1 tsp vanilla
  • ½ C unsweetened cocoa
  • 4 C powdered sugar
  • 1-4 TBS heavy whipping cream
  • 5-6 TBS orange zest OR 4-8 drops Sweet Orange essential oil

Mix butter and cream cheese until combined and smooth. Add cocoa and mix together. Then add vanilla, orange zest (or essential oil), and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream a little bit at a time until desired consistency is met (don’t add too much if you want the frosting to stay in place when piped on cupcakes).  Beat until fluffy, about 1 minute. Use at once or keep refrigerated. This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture. 


 

Vanilla Peppermint Filled Cupcakes Assembly

See three recipes needed below.

  1. Bake French Vanilla Cupcakes and cool completely. 
  2. Cut out a small section in the center of the cupcake (we use our cupcake corer to make this easy). Save the middles.
  3. Add Peppermint Whipped Cream Filling to the hole. Replace the cupcake middles.
  4. Pipe Cream Cheese Frosting on top of cupcakes with a size 1M tip. Start from the outside and spiral into the center to create a peak, or start from the center and spiral to the outside to create a rose look. Top with crushed candy cane and a candy cane pick, if desired.

French Vanilla Cupcakes

  • 1 Betty Crocker French Vanilla Cake Mix
  • 3 large eggs
  • ½ C. melted butter (not margarine)
  • 1 C. water

Preheat oven to 350.

Mix on low until blended, then mix on high for 2 minutes. Don’t skip this step—it makes them nice and fluffy!

Pour into paper lined cupcake pans. Bake according to package directions.


Peppermint Whipped Cream Filling

  • 1 C. heavy whipping cream
  • 1/3 C. sugar
  • 1 tsp vanilla
  • 3-4 finely crushed candy canes

Beat whipping cream until it starts to thicken. Mix in vanilla and sugar. Fold in crushed candy canes. 


Cream Cheese Frosting

  • ½ C butter (at room temperature)
  • 8 oz. cream cheese (at room temperature)
  • 1 tsp vanilla
  • 4 C powdered sugar
  • 1-2 TBS heavy whipping cream
  • 3-4 crushed candy canes sprinkled on top

Mix butter and cream cheese until combined and smooth. Add cocoa and mix together. Then add vanilla and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream a little bit at a time until desired consistency is met (don’t add too much if you want the frosting to stay in place when piped on cupcakes).  Beat until fluffy, about 1 minute. Use at once or keep refrigerated. This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture. 



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