Chocolate Bavarian Cupcakes

My sister-in-law introduced me to the wonders of Bavarian Cream recently when she brought some Chocolate Bavarian Cupcakes to a family gathering.

I must admit that I wasn’t too excited at first. After all, I’m really not a cupcake person.

But one bite of my husband’s cupcake and I was hooked.

I finished it for him.

So he went to get another one.  I finished that one, too.

I’m so glad he loves me.  🙂

Of course I got the recipe! I made a batch – shared them with the family – then hid the rest in the freezer where it’s easy to grab one for Jan’s lunch (I owe him a few!) or when I need a treat.

Come for tea and I just might share!

The best thing – you use a cake mix. It doesn’t have to be a fancy one – the cake is just the socially acceptable way to get that amazing cream in your mouth.

My sister-in-law actually used a gluten-free cake mix and they tasted great.

Chocolate Bavarian Cupcakes

1 devils food cake mix
whatever eggs and oil or butter is needed to make the cake mix
1 – 8 ounce package cream cheese, softened
2/3 cup brown sugar
1 teaspoon vanilla
pinch of salt
1 pint whipping cream
2 tablespoons sugar
Hershey’s chocolate bar (for shavings – you won’t need the whole thing – so plan to eat the rest!)

Make the cake mix as directed for cupcakes and bake.

Remove from the cupcake tins and let cool completely.

Mix the cream cheese, brown sugar, vanilla and a pinch of salt together until creamy. Set aside.

Whip the cream with the sugar to make whipped cream. You can add a touch of vanilla if you wish.

Slowly fold the cream cheese mixture into the whipped cream.

Then cut each cupcake into thirds, put a layer of Bavarian cream on each layer, and sprinkle with shaved chocolate.

Refrigerate.

If you’d rather have a full-size torte –  just make the cake mix as directed for 2 round cake pans.

When the cakes have cooled, cut each one in half and spread the Bavarian cream and chocolate sprinkles on each layer while assembling.

Enjoy!