Cream Filled Chocolate Cupcakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I love Hostess cupcakes, so when I found this recipe I was so excited to share with everyone. I found this in Everday. One viewer said she puts the hole on top and covers it with frosting. Ingredients:
for the cupcakes |
1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins |
3/4 cup unsweetened cocoa powder, plus more for muffin tins |
2 cups all-purpose flour (spooned and leveled) |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 cups sugar |
3 large eggs, room temperature |
1 cup sour cream, room temperature |
for the filling |
1 1/2 cups marshmallow creme (7.5-ounce jar) |
1/2 cup (1 stick) unsalted butter, room temperature |
Directions:
1. Preheat oven to 350. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
2. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
4. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
5. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.
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