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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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These moist chocolate cupcakes have a fun filling and shiny chocolate frosting that make them different from any other, writes field editor Kathy Kittell of Lenexa, Kansas. They always disappear in a flash! Ingredients:
1 package devil's food cake mix (regular size) |
2 teaspoons hot water |
1/4 teaspoon salt |
1 jar (7 ounces) marshmallow creme |
1/2 cup shortening |
1/3 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
ganache frosting: |
1 cup (6 ounces) semisweet chocolate chips |
3/4 cup heavy whipping cream |
Directions:
1. Prepare and bake cake batter according to package directions for cupcakes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
2. For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; beat in the salt mixture.
3. Cut a small hole in the corner of a pastry or plastic bag; insert round pastry tip. Fill the bag with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.
4. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a dipping consistency.
5. Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator. Yield: 2 dozen.
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