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Chocolate Cream Cupcakes

Prep: 20 min
Bake: 15 min
Yields: 20 cupcakes


For Cupcakes:
1 Foodstirs Organic Simply Sweet Vanilla Cupcake Mix
1/3 cup cocoa powder
3 eggs
9 Tbs butter, melted and cooled
6 Tbs Greek yogurt
6 Tbs milk
For Pastry Cream:
1 Foodstirs Organic Vanilla Frosting Mix
1/4 cup cornstarch
2 cups whole milk
4 egg yolks
2 Tbs unsalted butter
1 Tbs vanilla extract
pinch of salt
For Frosting:
1 Foodstirs Organic Vanilla Frosting Mix
3 Tbs unsalted butter
2 Tbs Greek yogurt



In a small saucepan, combine the dry frosting mix, cornstarch and salt. In a small bowl, whisk together the egg yolk and milk. Add the milk mixture to the saucepan and stir to combine. Stir and cook over medium heat until the mixture begins to boil. Add the butter, continue to stir and boil one minute.

Remove from heat and add vanilla. Pour into a large bowl and cover with plastic wrap, placing the plastic directly onto the cream. Place in freezer 20 minutes, or until cool.
Preheat oven to 350 degrees and line two muffin tins with cupcake liners. Set aside.
In a large bowl, combine all the cupcake ingredients and blend until well combined. Scoop batter evenly into the muffin tins, filling each about 2/3 full. Bake 17-20 minutes, until a toothpick inserted in the center comes out clean. Remove from pan and cool completely.

Once cooled, use a paring knife and cut a hole into the middle of each cupcake. Use a spoon and fill each cupcake hole up to the top with pastry cream.
In a medium sized bowl, using an electric hand blender, mix together the frosting ingredients until a creamy and smooth, about one minute. Use a butter knife to spread frosting onto each cupcake, then decorate like an easter egg, if desired.