Cream-Filled Chocolate Cupcakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. Theyâre yummy even without frosting. 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 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 christmas 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. Yield: 1-1/2 dozen.
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