Description
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.
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups milk
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- ¼ cup unsalted butter
- ¼ cup shortening
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup marshmallow creme
- 2 ¾ cups confectioners’ sugar
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons unsalted butter
- 5 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips
- 2 tablespoons corn syrup
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 30