Chocolate Cupcakes with Marshmallow Cream Filling
TOTAL TIME: Prep: 1 hour Bake: 20 min. + cooling
YIELD: 1-1/2 dozen.
Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. They’re yummy even without frosting. —Deborah Lowery, Middleport, Ohio
Ingredients
-
3/4 cup boiling water
-
1/2 cup baking cocoa
-
1/4 cup hot brewed coffee
-
1/2 cup unsalted butter, softened
-
1-1/4 cups sugar
-
2 large eggs
-
2 teaspoons vanilla extract
-
1-1/2 cups cake flour
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1/4 teaspoon baking powder
-
FILLING:
-
2 teaspoons hot water
-
1/4 teaspoon salt
-
1 jar (7 ounces) marshmallow creme
-
1/2 cup shortening
-
1/2 teaspoon vanilla extract
-
1/3 cup confectioners' sugar
-
FROSTING:
-
4 ounces cream cheese, softened
-
3 tablespoons unsalted butter, softened
-
3/4 teaspoon vanilla extract
-
1-1/2 cups confectioners' sugar
-
Assorted seasonal sprinkles and candies
Directions
-
1.
In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside.
-
2.
In a large bowl, cream butter and sugar until light and fluffy.
-
3.
Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened.
-
4.
Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
-
5.
Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy.
-
6.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake.
-
7.
In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.
Nutrition Facts
1 frosted cupcake (calculated without decorations): 328 calories, 15g fat (7g saturated fat), 49mg cholesterol, 211mg sodium, 46g carbohydrate (33g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC