Decadent Holiday Dessert with a Creole Flavor

Press Release from Tony Chachere's Creole Foods Inc

OPELOUSAS, La., Dec. 4, 2018 /PRNewswire/ -- It's everything you love about hot chocolate and pralines. These Hot Chocolate Cupcakes by Jessica Knott of Swanky Recipes are filled with decadent chocolate praline filling encased in a moist chocolate cupcake … and they're made with Tony Chachere's® Praline Honey Ham Injectable Marinade!

Hot Chocolate Cupcakes with Praline Filling by Swanky Recipes for Tony Chachere's Famous Creole Cuisine.

Check out the video here.



For Cupcake
1 ¾ Cup All-Purpose Flour
1 Cup Granulated Sugar
2/3 Cup Cocoa Powder
1 ½ Teaspoons Baking Soda
1 Teaspoon Baking Powder
2 Large Eggs
¾ Cup Buttermilk
½ Cup Vegetable Oil
2 Teaspoons Vanilla Extract
1/3 Cup Tony's Praline Honey Ham Injectable Marinade
1/3 Cup Strongly Brewed Hot Coffee

For Praline Filling
¼ Cup Cold Water
2 Tablespoons Cornstarch
¾ Cup Chopped Pecans
½ Cup Packed Light Brown Sugar
¼ Cup Cocoa Powder
1 Teaspoon Vanilla Extract
¾ Cup Tony's Praline Honey Ham Injectable Marinade

For Hot Chocolate Frosting
¾ Cup (3 Sticks) Unsalted Butter, Room Temperature
3 ¾ Cup Powdered Confectioners' Sugar
9 Ounces Cream Cheese, Softened
¾ Cup Vegetable Shortening
¼ Cup Cocoa Powder
½ Tablespoon Tony's Praline Honey Ham Injectable Marinade


  1. Preheat oven to 350° F.
  2. Line muffin pans with 18 paper liners.
  3. Whisk together cupcake dry ingredients. Whisk eggs and then cupcake liquid ingredients. Combine hot coffee.
  4. Add cupcake batter to cups. Bake for 20 minutes or until tester comes out clean. Cool, then refrigerate.
  5. Whisk together cornstarch and water in saucepan. On medium heat, whisk in remaining praline filling ingredients. Frequently whisk mixture; 7 minutes. Cool for 10 minutes. Refrigerate saucepan to thicken; 40 minutes.
  6. In a large bowl fit with a mixer, beat butter and powdered sugar. Beat in cream cheese and shortening until smooth. Beat in cocoa powder, then Tony's marinade. Cover bowl and refrigerate until hard.
  7. Fill cupcakes with 1 teaspoon chocolate praline filling into center.
  8. To pipe cupcakes, fill a pastry bag with frosting and a tip.
  9. Refrigerate cupcakes.

Tony Chachere's® Famous Creole Cuisine was founded in 1972 by Tony Chachere, the "Ole Master" of Creole cooking. Tony Chachere's® continues to be family owned-and-operated and is located in Opelousas, Louisiana. You can get more Tony Chachere's® recipes and products by visiting For all the cooking tips you need, go to

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