The beginning of the particular food obsession I'm going to share with you tonight began quite awhile ago. My mother-in-law introduced me to Whole Food's Chantilly cake one day and I was in love. It was so incredibly delicious I decided I wanted to make it myself. After scouring my trusty Pinterest resource, I found this copycat recipe and made it for my family back in California. It tasted pretty good, but my frosting was more lumpy than I would have liked and I was determined to do it again and get it right.
Then last week I saw a recipe for a filled cupcake and became obsessed. "Filling a cupcake with delicious goodness?!? WHY have I not done this before?!?!" I couldn't get the idea out of my mind and started hunting for the perfect combination. I thought of the Chantilly cake recipe and decided it would be perfect for a filled cupcake. A light fluffy frosting and a fruit filling sounded delicious. Plus, I wanted to take a second crack at that frosting! I wanted to change it up and try a chocolate cake instead of a white cake and I was so happy with the result!
This cupcake is probably my favorite of any I have made. I don't have a cupcake corer (addition to next year's Christmas wish list...?), so I used a paring knife to cut into the cupcake 3/4 of the way down and make a circle. Then I used a grapefruit spoon to get the center out and cut a bit of the cupcake center off so it would fit back on after filling. I had so much fun making them and was so proud of how they looked and tasted. Below are the links for the cake, filling, and frosting. I hope you enjoy!
Chocolate Cake, courtesy of Add a Pinch
Filling, courtesy of Minimalist Baker (I added cinnamon to the compote and used blueberries and raspberries for the fruit.)
Frosting, courtesy of A Sue Chef
Chocolate Cake, courtesy of Add a Pinch
Filling, courtesy of Minimalist Baker (I added cinnamon to the compote and used blueberries and raspberries for the fruit.)
Frosting, courtesy of A Sue Chef
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