Chocolate Cream Snack Cakes Recipe

Name: Chocolate Cream Snack Cakes
Prep time: 30 min
Cook time: 60 min
Total time: 100 min
Yield: 12
Ingredients: 1/2 cup unsalted butter, at room temperature, plus more for greasing; 1/2 cup unsweetened cocoa powder; 1/2 cup boiling water; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1 1/4 cups plus 2/3 cup sugar; 2 eggs, at room temperature; 3 1/2 teaspoons vanilla extract; 1/4 cup whipping cream; 1/3 cup plus 11/2 teaspoons light corn syrup; 1/4 cup water; 2 egg whites; 1/4 teaspoon cream of tartar; 1/4 cup unsalted butter, cubed; 4 oz. bittersweet chocolate

Cook Time: 60 minutes

This is more than just a cupcake; its one that most people would recognize anywhere. Moist chocolate cake is partially hollowed out, filled with plenty of fluffy vanilla cream, and dunked in a gloriously glossy chocolate glaze. Heres how to match the original magic. This recipe will work with any kind of unsweetened cocoa powder, but for the most decadent results, try black cocoa powder, which is treated with an alkaline solution to reduce its acidity. The result is a nostalgic chocolate flavor and a gorgeous, deep black color. For the smoothest surface on the cupcake, let the chocolate glaze set after dipping, then dip them a second time. Refrigerating the cupcakes can help speed up the glaze setting. Its difficult to make a small batch of the light and fluffy vanilla cream thats used to fill these cakes, and youll have some left over. Use the leftover cream to pipe decorations on the surface of the cupcake, or store it in an airtight in the refrigerator for up to 2 weeks to enjoy alongside other desserts (its an incredible sundae topping).

Ingredients

1/2 cup unsalted butter, at room temperature, plus more for greasing pan
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cup plus 2/3 cup white sugar, divided
2 large eggs, at room temperature
3 1/2 teaspoons vanilla extract, divided
1/4 cup whipping cream
1 1/3 cup plus 1 1/2 teaspoons light corn syrup, divided
1/4 cup water
2 large egg whites
1/4 teaspoon cream of tartar
1/4 cup unsalted butter, cubed
4 ounces bittersweet chocolate

Directions

Step 1: Preheat the oven to 350F (175C) and position a rack in the center. Lightly butter the top surface of a 12-cup muffin pan and place a cupcake liner in each cup.

Step 2: In a small heat-safe bowl, whisk together cocoa powder and boiling water until smooth.

Step 3: In a medium bowl, whisk together flour, baking powder, and salt.

Step 4: In the bowl of a stand mixer fitted with a paddle attachment, beat 1/2 cup butter and 1 1/4 cups sugar at medium speed until light and fluffy, about 4 to 5 minutes. Scrape down the bowl well.

Step 5: Mix in the eggs one at a time, beating at medium speed and scraping the bowl after each addition. Add 1 1/2 teaspoons of vanilla extract.

Step 6: Add about 1/3 of the flour mixture to the batter at low speed. Follow with half of the cocoa mixture. Repeat, alternating between the flour and cocoa mixtures, until fully incorporated and the batter is smooth. Finally, mix in the cream.

Step 7: Divide the batter among the prepared muffin cups, filling each about 3/4 full.

Step 8: Bake the cupcakes for 22 to 25 minutes, or until a toothpick inserted into the center of a cake comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.

Step 9: In a small saucepan, heat the remaining 2/3 cup sugar, 1/3 cup corn syrup, and 1/4 cup water over medium heat, stirring until the sugar dissolves. Stop stirring once bubbles begin to form around the edges. Use a pastry brush dipped in water to dissolve any sugar on the sides of the pot. Cook, without stirring, until the mixture reaches 230F (110C) on a candy thermometer.

Step 10: While the sugar mixture is heating, place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl is clean and dry). Begin beating the egg whites at medium-high speed once the sugar mixture reaches 230F (110C).

Step 11: When the sugar mixture reaches 240F (116C), remove it from the heat and slowly pour it into the egg white mixture in a steady stream. Continue beating until soft peaks form, about 6 to 8 minutes. Mix in the remaining 2 teaspoons of vanilla extract.

Step 12: Transfer the vanilla cream to a disposable pastry bag and cut a 1/2-inch opening at the tip. Use the base of a large round piping tip, a small round cookie cutter, or a paring knife to cut a hole out of the top of each cake. Pipe the vanilla cream into the holes. Top with a small piece of the removed cake to help seal the cream inside. Freeze the cakes for at least 15 minutes while you prepare the glaze.

Step 13: In a double boiler or a heat-safe bowl set over simmering water, melt the cubed butter, chocolate, and remaining 1 1/2 teaspoons of corn syrup, stirring occasionally until smooth. Remove from heat and let cool for 5 minutes, then stir before using.

Step 14: Dip the top of each cupcake into the chocolate glaze, allowing any excess to drip off. Transfer the cupcakes to a wire rack. Let them stand until the glaze sets completely.

Step 15: If desired, decorate the tops of the cakes with the remaining vanilla cream. Chill in an airtight until ready to serve, for up to 4 days.

Nutrition Facts (per serving)

Calories: 501
Fat: 20g
Carbs: 79g
Protein: 5g
Sodium: 181mg
Cholesterol: 67mg
Saturated Fat: 12g
Iron: 4mg
Calcium: 52mg
Potassium: 134mg

History and Origin of Chocolate Cream Snack Cakes

Chocolate cream snack cakes, as we know them today, have their roots in mid-20th century America, a period marked by the rise of convenience foods and individually packaged desserts. These cakes became popular during the 1950s and 1960s when companies sought portable, shelf-stable treats that combined chocolate cake with creamy fillings. Inspired by European pastries, particularly the French petit four, American bakers adapted the concept into snack-sized portions with a chocolate coating and a soft, vanilla cream center. Their affordability, ease of mass production, and indulgent flavor quickly made them a staple in households and lunchboxes across the United States.

Regional Variations and Features

While chocolate cream snack cakes are widely associated with American cuisine, regional adaptations have emerged. In the Midwest, cakes often feature a slightly denser chocolate sponge and a firmer glaze to withstand shipping. Southern versions may include a hint of bourbon or espresso in the chocolate for depth of flavor, while West Coast bakeries sometimes use organic or artisanal ingredients, emphasizing high-quality chocolate and cream. These subtle differences reflect local tastes and ingredients but maintain the essential structure of cake, cream filling, and chocolate coating.

How They Differ From Similar Desserts

Chocolate cream snack cakes are distinct from similar desserts like cupcakes or chocolate eclairs. Unlike a traditional cupcake, the interior is partially hollowed out to create a pocket for the fluffy cream, and the exterior is dipped in a glossy chocolate glaze rather than frosted. Compared to eclairs, these cakes rely on a soft sponge rather than choux pastry, and the chocolate coating is firmer and more uniform, allowing the cake to be packaged and eaten on the go. Their portability and iconic combination of texturessoft cake, airy cream, and shiny chocolateset them apart.

Typical Serving Settings

These snack cakes are most commonly enjoyed as individually wrapped treats in lunchboxes, convenience stores, or at casual gatherings. They also appear at school events, office parties, and picnics where easy-to-serve desserts are preferred. In bakeries or cafes, they may be sold in small trays, often chilled to maintain the creamy filling and glaze. Despite their commercial origins, homemade versions are increasingly popular, served alongside coffee or tea for a nostalgic indulgence.

Interesting Facts

The first commercial chocolate cream snack cakes were produced in the 1950s and were marketed as both a dessert and a convenient snack for busy families.
The vanilla cream filling is typically stabilized with a meringue base, which allows it to stay fluffy without refrigeration for short periods.
The glossy chocolate glaze is often applied in two layers to achieve a smooth, mirror-like finish, a technique borrowed from classic European confectionery.
Some nostalgic brands have become cultural icons, appearing in television shows, movies, and even collectors memorabilia.
The cakes popularity surged due to their combination of rich chocolate flavor and light, creamy interior, creating a contrast that appeals to both children and adults.

FAQ about Chocolate Cream Snack Cakes Recipe

Store the chocolate cream snack cakes in an airtight container in the refrigerator. They will stay fresh for up to 4 days. If you want to keep them longer, you can freeze them, but make sure to wrap them well in plastic wrap or foil to prevent freezer burn.

Yes, you can use any type of unsweetened cocoa powder. However, for the most decadent results, try black cocoa powder for a richer chocolate flavor and a darker color.

If you have leftover vanilla cream, you can store it in an airtight container in the refrigerator for up to 2 weeks. It makes a fantastic topping for sundaes, pancakes, or other desserts.

Yes, you can make these cakes ahead of time. After assembling the cakes and coating them in chocolate glaze, store them in an airtight container in the fridge for up to 4 days. If you need to make them even earlier, you can freeze the baked cakes (without the glaze) for up to 2 months and glaze them when you're ready to serve.

Yes, you can skip the cream filling if you prefer a simpler version of the snack cakes. The cake will still be delicious on its own, and you could also substitute the cream with a different filling like whipped cream or fruit preserves.

If you don't have light corn syrup, you can use honey or golden syrup as a substitute. Keep in mind that it might slightly alter the flavor and consistency of the glaze, but it will still work well.

If your chocolate glaze becomes too thick while dipping the cakes, gently reheat it over simmering water, stirring constantly. You can add a small amount of vegetable oil or butter to help loosen it up, but do so sparingly to avoid changing the texture.

Let the glaze set completely before serving. This can take about 30 minutes to 1 hour at room temperature. If you're in a hurry, refrigerating the cakes for about 15 minutes will speed up the process.