Monday, November 24, 2014

Cream Filled Cupcakes

I am fairly certain that I was in college when I had my first hostess cupcake.  I had heard my friends talk about them as if they were a magnificently delicious treat but it wasn't something that my mom ever kept in the house so I didn't really have access to them until I moved away to college.  As it turned out - I really wasn't missing out on anything.  What I thought was going to be a tasty treat turned out to be a big disappointment. 

Even though I didn't like the hostess cupcake, I still like the idea of a moist, chocolaty cupcake filled with a pillowy, soft, buttery marshmallow cream.  (Who wouldn't?)  I found the idea for these cupcakes on Martha and I took her idea and ran with it.  I wanted to keep the frosting on these little treats to a minimum because really - most of the sweet frosting is in the middle of the cupcake.

Cream Filled Cupcakes
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 7 ounces marshmallow creme 
  • 1/2 cup (1 stick) unsalted butter, room temperature

Preheat oven to 350. 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. 
Spread a layer of chocolate ganache on top of each cupcake.


Using remaining filling in plastic bag, decorate top of cupcakes

Even if you are a fan of the hostess cupcakes, I think that you will agree that these little gems are a step above the competition.   


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