CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING
Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. They're yummy even without frosting. -Deborah Lowery, Middleport, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 1-1/2 dozen.
Number Of Ingredients 24
Steps:
- In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , 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., 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., 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., 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., 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 : Calories 328 calories, Fat 15g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 211mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM-FILLED CUPCAKES
These moist chocolate cupcakes have a fun filling and shiny chocolate frosting that make them different from any other. They always disappear in a flash! -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Prepare and bake cake batter according to package directions, using 24 paper-lined muffin cups. Cool for 5 minutes before removing from pans to wire racks to cool completely., 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., Cut a small hole in the corner of a pastry bag; insert round pastry tip. Fill the bag with cream filling. Push tip through the top of each cupcake to fill center. , Place chocolate chips 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., Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator.
Nutrition Facts : Calories 262 calories, Fat 15g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 223mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CUPCAKES WITH CREAM FILLING
Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make, but are well worth it. (Don't skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake's top. But these are decidedly not the original. Whatever you do, make sure they're stored in something airtight. They will dry out quickly.
Provided by Jennifer Steinhauer
Categories dessert
Time 1h
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
- In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
- In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
- For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
- For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
- With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 28 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 86 milligrams, Sugar 32 grams, TransFat 0 grams
CHOCOLATE CREAM-FILLED CUPCAKES WITH FUDGE ICING
This cupcake is an old favorite. It reminds me of the filled cupcakes my mom would buy at the store. I created it when I was 15 for the drama club and color guard bake sales. They were an instant hit and always sold out.
Provided by sphinxriddle
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 30
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
- Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
- Spoon batter into the prepared muffin cups, filling each about 1/2 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
- Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
- Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
- Dip the tops of the cupcakes into the fudge icing and set aside to dry.
- While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 49.6 g, Cholesterol 24.8 mg, Fat 15 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 161.1 mg, Sugar 36.7 g
CREAM FILLED CHOCOLATE CUPCAKES
A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.
Provided by Dr. Brenda
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
- Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
- Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g
CREAM-FILLED CHOCOLATE CUPCAKES
These cupcakes will bring back fond memories of sweets Mom used to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. 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.
- 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).
- 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.
- 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.
- 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.
CHOCOLATE CUPCAKES WITH GANACHE AND MARSHMALLOW FROSTING
Provided by Food Network
Time 45m
Yield 24 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
- In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.
- Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
- Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
- In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.
- Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.
CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES
Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
- Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
- In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
- In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 2 g, TransFat 1 1/2 g
CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, cocoa powder, baking powder, baking soda, salt, sugar, warm water, buttermilk, large eggs, vanilla extract, heavy cream, marshmallow cream, semi-sweet chocolate chips, heavy cream, powdered sugar, milk
Provided by Alix Traeger
Categories Bakery Goods
Yield 24 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C).
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
- Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
- Line 2 muffin tins with paper liners.
- Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
- Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
- Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
- Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
- Use the end of a whisk or another utensil to push down the center of each cupcake.
- Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
- Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
- Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
- Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
- Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
- Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 28 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 19 grams
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