Cream Filled Chocolate Cupcakes
From hayleesgrandma 16 years ago
- 30 minutes to make
- Serves 12
I love Hostess cupcakes, so when I found this recipe I was so excited to share with everyone. I found this in Everday. One viewer said she puts the hole on top and covers it with frosting.
Ingredients
- FOR THE CUPCAKES shopping list
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins shopping list
- 3/4 cup unsweetened cocoa powder, plus more for muffin tins shopping list
- 2 cups all-purpose flour (spooned and leveled) shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 2 cups sugar shopping list
- 3 large eggs, room temperature shopping list
- 1 cup sour cream, room temperature shopping list
- FOR THE FILLING shopping list
- 1 1/2 cups marshmallow creme (7.5-ounce jar) shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
How to make it
- 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; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.
The Rating
Reviewed by 4 people-
My great aunt always made these.
dixiediner
in loved it
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thanks sounds so irresistible will surely try these it is similar to the "tinkies: my kids will love these
have a blessed day,dearie
Mumtaz
mumtazcatering
in Gauteng loved it
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Great one and so unique!!
ahmed1
in Cairo loved it
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