Chocolate Cream Snack Cakes

Let’s be real : everyone loves snack cakes. But what if you could build them yourself, from scratch? Today, I’m going to walk you through a fantastic recipe for Chocolate Cream Snack Cakes that will give any store-bought version a run for its money. They’re rich, chocolaty, and filled with a silky vanilla cream that’ll have you coming back for seconds. Bonus? You’ll wow your friends and family without breaking a sweat. 

Ingredients

• • • 1/2 cup unsalted butter (at room temperature), plus additional greasing 

    • 1/2 cup unsweetened cocoa powder 

    • 1/2 cup hot water 1 1/4 cups all-purpose flour 

    • 1 teaspoon baking powder

    • 1/2 teaspoon of fine sea salt 

    • 1 1/4 cups + 2/3 cup white sugar, divided 2 large eggs

    • 3 1/2 tablespoons vanilla extract, divided 

    • 1/4 cup whipping cream 

    • 1 1/3 cup + 1 1/2 teaspoons light corn syrup, split 

    • 1/4 cup water 

    • 2 big egg whites 

    • 1/4 teaspoon cream of tartar 

    • 1/4 cup unsalted butter 

    • 4 ounces of bittersweet chocolate.

Directions

Step 1 : Preheat the oven. 

First thing’s first. Preheat your oven to 350°F (175°C) and make sure your oven rack is in the middle position. Lightly grease the top surface of a 12-cup muffin pan, then throw in a cupcake liner for each cup.

Step 2 : Prep the cocoa mixture. 

In a small heat-safe bowl, mix together 1/2 cup cocoa powder and 1/2 cup hot water until it produces a thick, chocolatey paste. This is going to give the cakes that deep, rich flavor you seek. Set it away.

Step 3 : Dry Ingredients Mix. 

In another medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon sea salt. This is your dry ingredient combination, the base of your cake batter.

Step 4 : Cream the butter and sugar. 

Grab your stand mixer and throw on the paddle attachment. Beat 1/2 cup butter and 1 1/4 cups sugar on medium speed for about 4–5 minutes until it’s frothy. Scrape the sides of the bowl like a pro to make sure everything gets equally integrated.

Step 5 : Add eggs and vanilla. 

Now, one by one, crack in those eggs. Make sure they’re at room temperature, which helps them blend better. Beat in the eggs, one at a time, on medium speed, scraping down the bowl after each. Add in 1 1/2 teaspoons of vanilla extract and give it one last mix.

Step 6 : Bring It All Together. 

Here’s where it all comes together. Add roughly 1/3 of your flour mix to the butter and sugar, mix on low speed, then add half of your cocoa mixture. Alternate between the flour mix and cocoa mix until everything is mixed and the batter looks smooth and tasty. Finally, pour in the 1/4 cup of whipping cream to make the batter extremely wet.

Step 7 : Fill the muffin cups. 

Divide the batter evenly among the muffin cups, filling each one approximately 3/4 full. Don’t stress if you overfill a bit—just makes them bigger! Bake for 22–25 minutes, or until a toothpick comes out clean. Let them cool for about 5 minutes in the pan before moving them to a wire rack to cool completely.

Step 8 : Make the sugar syrup. 

While the cakes are cooling, let’s move on to the vanilla cream filling. In a small saucepan over medium heat, add 2/3 cup sugar, 1/3 cup corn syrup, and 1/4 cup water. Stir the ingredients until the sugar melts. Once you see bubbles developing around the borders, stop stirring! Instead, use a pastry brush dipped in water and wipe away any sugar crystals sticking to the side of the pan. Cook the syrup until it reaches 230°F (110°C) on a candy thermometer.

Step 9 : Whip the egg whites. 

Meanwhile, in the bowl of your stand mixer, add the two egg whites and 1/4 teaspoon of cream of tartar. When your sugar syrup gets 230°F, start beating the egg whites on medium-high speed. When the syrup reaches 240°F (116°C), slowly pour it into the egg whites while the mixer is running. Beat for around 6–8 minutes until soft peaks form. Stir in 2 teaspoons of vanilla essence to finish off that frothy vanilla cream.

Step 10 : Fill the cakes. 

Use a piping bag with a round tip (or cut the tip off a disposable bag) and fill it with the vanilla cream. Cut a small hole in the top of each cooled cake (you may use a cookie cutter or a paring knife), then pipe the cream into each cake. Once filled, lay a little slice of the cake back on top to seal the cream inside.

Step 11 : Freeze the cakes. 

Pop the filled cakes into the freezer for around 15 minutes while you get started on the chocolate glaze. This helps the cream solidify and makes dipping them simpler afterward.

Step 12 : Make the Chocolate Glaze. 

In a double boiler (or a heatproof basin over simmering water), melt together 1/4 cup butter, 4 ounces bittersweet chocolate, and the remaining 1 1/2 teaspoons corn syrup. Stir occasionally until smooth, then take it off the fire and let it cool for about 5 minutes.

Step 13 : Glaze the cakes. 

Now the fun part dipping the cakes in chocolate! Take each cake and dip the top into the glaze, letting any excess fall off. Place them back on the wire rack to set. If you’re feeling fancy, you can adorn the tops with more vanilla cream.

Step 14 : Store and Serve. 

Once the glaze has set, chill the cakes in an airtight container. They’ll stay in the fridge for up to 4 days if they last that long!

Conclusion. 

There you have it! Your very own chocolate cream snack cakes that are just as decadent as they sound. These cakes take a little bit of labor, but gosh, they are worth it. From the thick chocolate base to that luscious vanilla cream filling, every mouthful is a winner. Plus, they make a fantastic treat for parties, picnics, or just satisfying your snack desires at home.

FAQs. 

1. Can I use dark chocolate instead of bittersweet chocolate for the glaze? 
Yes, you can! Dark chocolate will give the glaze a more robust flavor. Just adjust the sweetness to your desire.

2. How can I make these snack cakes gluten-free? 
Simply swap the all-purpose flour with an excellent gluten-free baking mix that includes xanthan gum for the best texture.

3. Can I freeze these snack cakes? 
Absolutely! Wrap them individually in plastic wrap and keep them in an airtight container in the freezer for up to 3 months.

4. What’s the best technique to melt the chocolate for the glaze? 
A double boiler works best to ensure the chocolate melts evenly without scorching. You can also use the microwave in brief bursts, stirring between each.

5. Can I add additional flavors to the vanilla cream? 
Sure! Feel free to experiment by adding a dash of almond extract, peppermint extract, or even some instant coffee for a mocha twist.

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