CHOCOLATE MARSHMALLOW CUPCAKE RECIPES

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CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES RECIPE ...



Chocolate-Marshmallow Cream-Filled Cupcakes Recipe ... image

Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Whipped fluffy white frosting
3/4 cup marshmallow creme
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting
3/4 cup Betty Crocker™ Whipped fluffy white frosting

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 , CarbohydrateContent 37 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake, SodiumContent 220 mg, SugarContent 2 g, TransFatContent 1 1/2 g

CHOCOLATE MARSHMALLOW CUPCAKES RECIPE - FOOD.COM



Chocolate Marshmallow Cupcakes Recipe - Food.com image

Chocolate Marshmallow Cupcakes Recipe courtesy: Jessica Cuff Show: Cupcake Wars Episode: Ace of Cakes 100th Episode Celebration

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 20

1 cup sugar
1 cup flour
1/3 cup unsweetened cocoa powder (Hershey's)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1/3 teaspoon vanilla extract
1/2 cup hot water
16 ounces marshmallow cream (Fluff)
1 1/2 cups confectioners' sugar
1/3 cup vegetable shortening
1 teaspoon salt
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped
2 tablespoons butter
1/2 tablespoon hot espresso
1/4 teaspoon light corn syrup

Steps:

  • Preheat the oven to 325ºF. Line a 12-cup cupcake or muffin pan with paper cupcake liners.
  • Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
  • Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
  • Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.
  • TO MAKE MARSHMALLOW FROSTING:.
  • In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
  • TO MAKE CHOCOLATE GANACHE:.
  • Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

Nutrition Facts : Calories 409.9, FatContent 13.5, SaturatedFatContent 4, CholesterolContent 22, SodiumContent 451.8, CarbohydrateContent 71.6, FiberContent 1.1, SugarContent 49.2, ProteinContent 2.7

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