Name: Chocolate Cupcakes with Marshmallow Cream Filling
Prep time: 1 h
Cook time: 1 h
Yield: 1
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 -

Chocolate Cupcakes with Marshmallow Cream Filling

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Chocolate Cupcakes with Marshmallow Cream Filling

1. 3/4 cup boiling water -

2. 1/2 cup baking cocoa -

3. 1/4 cup hot brewed coffee -

4. 1/2 cup unsalted butter, softened -

5. 1-1/4 cups sugar -

6. 2 large eggs -

7. 2 teaspoons vanilla extract -

8. 1-1/2 cups cake flour -

9. 1 teaspoon baking soda -

10. 1/2 teaspoon salt -

11. 1/4 teaspoon baking powder -

12. Filling: -

13. 2 teaspoons hot water -

14. 1/4 teaspoon salt -

15. 1 jar (7 ounces) marshmallow creme -

16. 1/2 cup shortening -

17. 1/2 teaspoon vanilla extract -

18. 1/3 cup confectioners' sugar -

19. Frosting: -

20. 4 ounces cream cheese, softened -

21. 3 tablespoons unsalted butter, softened -

22. 3/4 teaspoon vanilla extract -

23. 1-1/2 cups confectioners' sugar -

24. Assorted seasonal sprinkles and candies -

How to cook deliciously - Chocolate Cupcakes with Marshmallow Cream Filling

1. Stage

In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside.

2. Stage

In a large bowl, cream butter and sugar until light and fluffy.

3. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.