Fruit Filled Chocolate Cupcakes Project
By Bob Sherman
This fun project shows how to make hollow chocolate cupcakes with fruit filling (or filling of your choice). Two methods for finishing these are shown so you can match these to your skill level. The first is a simple molded top, and the second uses a pastry bag to pipe the chocolate on top which allows for sprinkling a topping. The second technique is more fun and even if you have no experience with a pastry bag I encourage you to try it.
Many of the items you may need can be ordered directly from this page for your convenience.
PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.
I prefer to use chocolate wafers designed for molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.
Either melting method may be used, but I find the double boiler works best for this.
Double Boiler - See Double Boiler Usage Instructions.
A microwave may also be used but care must be taken not to overheat the chocolate.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!
Chocolate Making Supplies And Materials
The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.
- Small Cupcake Mold - I used 8 inch stick for these.
- Chocolate Coating - Dark and Milk chocolate was used here. Optional - colored chocolate may be used if desired
- Filling - Strawberry was used here.
- Topping - Toasted Almond Crunch was used here, but any sprinkle able topping will work well including non-pareils, edible confetti, toasted coconut, malted milk crunch, etc...
- Optional - Disposable Pastry Bag with a Large Round Tube (#11 or similar) or Large Star Tube (#32 or similar). Note: I use disposable bags for this as it is a simple matter to just cut them open and recover the unused chocolate afterwards.
- Double Boiler
The mold is used with no modifications.
Fill the bottom mold halves then turn the mold over and drain each cavity back into the melting pot.
After draining the mold cavities I like to place them face down on wax paper or parchment. This will provide a more uniform top edge.
After the chocolate hardens, use a brush and some melted chocolate to touch up any thin spots.
Place the mold in your freezer just long enough to de mold easily. This typically takes 6 to 8 minutes. Set them aside and repeat the previous steps until you have as many as you want.
Snip the tip off the strawberry filling and squeeze the filling into the cupcakes as shown here.
Tops - Easy Method. Simply use the cupcake top half mold cavities to make the tops in a contrasting color chocolate.
For my preferred method skip to step 10.
Brush melted chocolate around the rim.
Press the top in place and allow to harden before handling.
Tops - Preferred Method. Prepare the decorating bag by snipping off the tip and inserting the tube. I used a #32 tube here because it was the first large tube I grabbed, but a number 10, 11, or 12 round is also suitable.
Fold a cuff in the bag as shown. This makes it easier and less messy to fill the bag.
Allow the chocolate to cool to below normal pouring temperatures. I did this at 83 degrees F. however depending on the temperature of your work area you may need a slightly higher or lower temperature.
Fill the bag approximately halfway with chocolate, then unfold the cuff made in step 11.
Twist the bag above the chocolate level.
For those who are new to working with bags, one hand will be used in this position to apply pressure while the other hand guides the tip.
Squeeze the chocolate out while guiding the bag in a spiral to create the cupcake tops.
Note: if your chocolate does not retain most of its shape, then it is too warm still.
Sprinkle your topping on before the chocolate hardens.
The cupcakes are now complete.
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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in June 2010 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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