CHOCOLATE MARSHMALLOW CUPCAKE RECIPES
CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES RECIPE ...
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
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 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
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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