Chef Ryan

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Paulette of Cooking up a Storm All over the World

April 8th, 2011 · 8 Comments

Guest Blog Post: Paulette of ”Cooking up a Storm All over the World”

Goto Cooking up a Storm All over the World HereCooking up a Storm All over the World logo

Cooking up a Storm All over the World is the creation of Paulette Motzko, and her site offers her own recipes, members recipes, photos of her favorite and members favorite creations, it has a cooking discussion forum, videos that teach how to cook, kids in the kitchen, quotes and prose, and much more! I encourage you to check out her wonderful foodie community web site!

Paulette of ”Cooking up a Storm All over the World”Paulette of ”Cooking up a Storm All over the World”

About Paulette

Paulette was a piano teacher for 20 years when she was married to her rocket scientist husband. Several years ago she made a career change into the journalism field as a writer/editor and marketing consultant with her company called My Totally Inspired PC ©. When she isn’t writing resumes, web content for website’s, editing a document or researching something, she is working on her blog called Cooking up a Storm All over the World!” http://CookingUpAStorminCa.ning.com

Follow me on Twitter & Facebook: Search “Polly Motzko”

The Guest Post and Recipe

I really hope that you enjoy this article as much as I was honored to write it!

If you have not joined my blog you just go here and fill out the few questions I created so you can meet others who love cooking and entertaining and making others smile with food!

Devil’s Food Cupcakes with Nutella & Cream Cheese Filling
Created by Polly Motzko, Valentine’s Day, 2/14/2011

1 Betty Crocker Super Moist Devil’s Food Cake Mix

Icing of your choice: Vanilla, Cream Cheese or Chocolate Frosting or Betty Crocker White or Cream Cheese Frosting

2 teaspoons high quality almond extract like Savory Spices or other pure almond extract
(Almond and chocolate go together like a really good marriage and this intensifies the chocolate flavor.)
1-1/3 cups Water
3 Eggs
½ cup vegetable oil

Filling:
8 oz cream cheese
4 tablespoons Nutella Hazelnut Spread

The concept for these luscious cupcakes was created when I bought the pan for them that is made by Nordic Ware-at Target. I could picture the filling and how it would be done etc…and was only a matter of time to make them for Valentine’s Day. You can make these for your Valentine and those you love ANY day of the week though and any time of the year.

NOTE: There will be more filling left over for more than these 24 cup cakes. You can save it in the fridge and make others in other flavors if you like. I rarely buy cream cheese and had no other use for it other than making this very rich but GOOD filling. You could make another kind of cup cake like vanilla or white cake and fill with this too, and it would be really lovely.
If you want to use your favorite chocolate cupcake recipe in place of the cake mix, you are more than welcome. This doubles well and you can make them and freeze them if you like. If you loved this recipe, by all means join my blog called “Cooking up a Storm All Over The world!” at:http://CookingUpAStorminCa.ning.com and tell me where you heard about my blog. If you made this recipe, then post your pictures of it there too.

METHOD 1 – You can add a melon ball full of the filling to each cupcake before baking, just fill the cupcakes slightly less full and add a dollop of the filling then cover with more batter. (If you make cupcakes and bake all the time, you might want to invest in one of these Nordic Ware Batter dispensers like I got. I love it and it works really great, without spilling batter all over the place!

METHOD 2 – Put the cream cheese Nutella filling in your fridge for a few hours until not quite solid. On thoroughly cooled cupcakes take about a melon ball full of the filling and put it in between the cup cake halves. I used a special mold by Nordic Ware that had room to put fillings-an indentation and then they are put together like sandwiches. You can half a large cupcake and do the same thing with it though. J
Yield: about 24 cupcakes

Bake for about 20 minutes, or until done at 350 degrees

Cool and ice with whatever frosting you like. I used Betty Crocker Cream Cheese Icing but you could use a fluffy white or even a chocolate ganache.

Devil’s Food Cupcakes  with Nutella & Cream Cheese FillingDevil’s Food Cupcakes with Nutella & Cream Cheese Filling

Thank you so much Paulette for sharing with us this wonderful cupcake recipe with Nutella and cream cheese filling!

Bon appetite!
CCR
=:~)
©2011 CCR

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8 responses so far ↓

  • 1 WalterNo Gravatar // Apr 8, 2011 at 5:50 pm

    Wow, these look delicious. I want to make these for my family, my wife would try to eat all of the these in one setting. That’s how much she loves chocolate and to make these cupcakes, I will be in her love and graces for at least a month! Thank you for this, I will try this over the weekend.

  • 2 Polly MotzkoNo Gravatar // Apr 10, 2011 at 8:06 am

    Thanks so much Chef Ryan! Yours is the first Guest Post I ever did and I remember when I saw your blog and couldn’t believe all you were doing, and had no idea what blog even was. I guess I have come far since then, after reading one Writer’s Market book after another, and talking to my very computer literate friends about how to make it all work.

    A year later ‘Cooking Up A Storm All Over The World! (c) has 122 members and they keep growing daily. I got 2 other offers to do guest posts on other sites as well!

    God bless you Cajun Chef Ryan. You amaze me with all you do and what a nice guy you are as well.

    I can’t wait to try some of your hand blended seasonings and cook with them!

    Polly Motzko

  • 3 Kuei-Ti LuNo Gravatar // Apr 11, 2011 at 3:50 am

    Though I have made the Devil’s Food cakes many times, I did not think of putting cream cheese filling in them. Maybe I should try putting other kinds of fillings, like ground coffee beans. Thank you for sharing the recipe.

  • 4 Polly MotzkoNo Gravatar // Apr 11, 2011 at 8:27 am

    Hello there Kuei-Ti-Lu,
    Polly Motzko here, the creator of the Devil’s Food Cup Cakes with Nutella & Cream Cheese Filling.

    I am glad you enjoyed the recipe here. 🙂 It took a lot of tine to make them and decorate them, since I mostly bake for others. I am not sure about the ground coffee beans as a filling, but you could try using instant espresso powder to get the “mocha” flavor. You could mix it into Nutella for instance.

    Most cup cakes and muffins can be filled with a variety of things like: strawberry preserves, apricot preserves, cream cheese mixed with powdered sugar and a little egg, and so on.

    I would love you to join my online magazine, and check out the over 50 features now there. I think you would really love it. It is free and you might meet other cooks there too!

    Have a wonderful day!

    Chef Ryan has a lot of wonderful recipes on his site doesn’t he!

    Polly Motzko

  • 5 Kuei-Ti LuNo Gravatar // Apr 11, 2011 at 8:08 pm

    Thank you, Polly Motzko, for your advice about the filling; the mocha flavor sounds terrific! I checked your blog and found more recipes of my type (such as the “Sweet Potatoes, Apples and Pineapple Casserole with Apple Butter Glaze”). I will keep tracking new ones as I track Chef Ryan’s recipes.

  • 6 claudia lamascoloNo Gravatar // Apr 11, 2011 at 9:25 pm

    Well Polly, you did a great job with these… they are awesome looking! Chef Ryan is one of our biggest supporters on the blogosphere… you are in good company with an awesome foodie! Love these… Congrats on your first blog post you did a great job!

  • 7 Emily @CleanlinessNo Gravatar // Apr 12, 2011 at 9:33 am

    A wonderful guest post! Thanks for the introduction to a great blog!

  • 8 Polly MotzkoNo Gravatar // Apr 12, 2011 at 11:46 am

    Thanks Claudia L. and Emile for your very positive feedback. Comments like yours are what I am striving for and why I “do what I do!’

    Emily, you have a very generous invitation to join my online magazine at:

    http://www.CookingUpAStorminCa.ning.com.

    Polly Motzko