First off before we dive into these cupcakes, though I may end up regretting this, I’m going to start sharing pictures of Alexis again. Why? Because so many people ask me what she looks like and she really is my sous chef so you will be seeing more of her in the future.
Meet my sous chef…Alexis:
That’s her, my little mini-me! My favorite 7 year old on the planet! ;oP
She likes to do things like make silly poses:
Laugh and smile:
And of course the most important task…Lick beaters!
Not to mention stir, mix, shake, roll, etc. Luckily she is cheap too. All she asks? To eat what we make! My kind of kid! ;oP
And now that is out of the way, let’s talk some Glorious Chocolate Cream Filled Cupcakes! Why glorious you ask? Alexis thought it was an apt title and who am I to stifle creativity?
As a kid I remember buying cream filled cupcakes. I mean what’s not to like? Chocolate? Check! Cream filling? Check! Chocolate icing on top? Check! Lately I started thinking about this type of cupcake and decided to give some theories a try and they more than worked out! The result is a fabulous little cupcake with a creamy surprise! I’ll take two! ;oP
What You’ll Need for the Cupcakes:
2 cups of unbleached all purpose flour
1 cup of cocoa powder
1 teaspoon of sea salt
1 teaspoon of baking soda
1 tablespoon of baking powder
2 sticks of butter, softened
2 cups or organic cane sugar
1 cup of sour cream OR buttermilk
Cream Filling (see below)
Frosting (see below)
Preheat oven to 350 F.
In a large bowl whisk together flour, cocoa, sea salt, baking powder and baking soda until well mixed:
In another large bowl cream together butter, sugar, eggs and sour cream OR buttermilk until relatively smooth:
Slowly add the dry mixture to the wet mixture 1/3 a cup at a time until completely blended:
The “batter” will be slightly thick and fudgy. This is not a runny “batter”.
Scoop in to muffin pans that have been lined with cupcake liners and fill each cup 3/4ths of the way full:
Bake in a preheated oven 25-30 minutes or until cupcakes still done with a toothpick
Let cool for at least 30 minutes before filling and frosting:
Makes 24 cupcakes.
While the cupcakes are baking make your filling and frosting.
What You’ll Need for the Cream Filling:
1 stick of butter, softened
1/2 of a 13 ounce jar of marshmallow cream
Now don’t blink or you’ll miss it…This is that easy!
Place butter and marshmallow cream in a bowl and mix together on medium until completely blended.
Set aside. You’ll use this when you’re putting the cupcakes together after they cool. (See below.)
What You’ll Need for the Chocolate Marshmallow Frosting:
2 sticks of butter, softened
1/2 cup of a 13 ounce jar of marshmallow cream
1/2 cup of cocoa
1 cup of powdered sugar
1/2 cup of heavy cream
Again this is so simple….
In another bowl cream together butter and marshmallow cream until smooth.
Next add cocoa and beat until incorporated.
Next add powdered sugar and repeat the step for the cocoa. Don’t worry if it looks a little crumbly at this point. The heavy cream will sort it out.
And last add the heavy cream and beat until smooth.
Set aside. Frosting will be used when the cupcakes are put together.
To Put Together the Cupcakes:
First cut out a round cork out of the top of the cupcake:
Next use a spoon to dig out about 1/2 an inch to make the hole slightly bigger:
Fill the hole with the cream filling:
Place the cork you cut out back on top of the filling:
Frost the cupcake:
And voila…Glorious Chocolate Cream Filled Cupcakes! Eat and enjoy!
Notes: If you wanted to flavor the Cream Filling you could. You could add 1/4 of a cup of cocoa to make a chocolate version, or how about 1 teaspoon of mint extract for a chocolate/mint combo. You could also use regular buttercream icing in place of the Chocolate Marshmallow Frosting.