Saturday, April 27, 2013

American Flag (Dark Chocolate) Cupcakes

 A few weeks ago a teacher at school asked me to make some cupcakes for her son who was deploying to Afghanistan. Since he's a soldier, she asked me to do some American Flag cupcakes.
I had recently stumbled across a new recipe for dark chocolate cupcakes and decided to try it (my old chocolate recipe just wasn't cutting it anymore). Trust me when I say these cupcakes are YUMMY! They are super moist and really, really good. One word of caution though...only fill the batter halfway because these suckers rise quickly!

I then filled the cupcakes with homemade Hostess Marshmallow Creme. After all, what good is a cupcake without a yummy filling.

Chocolate Cupcakes (original post)

  • 1 cup Hershey's Special Dark Cocoa Powder 
  • 1/2 cup regular Cocoa Powder
  • 3 cups all purpose flour
  • 3 cups granulated sugar
  • 1 Tbsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 3/4 cup vegetable oil
  • 2 tsp vanilla extract
How to Make
  1. Preheat oven to 350
  2. Line muffin pan with cupcake liners
  3. In your stand mixer sift flour, cocoa powder, baking soda and baking powder together. Add in the sugar and salt.
  4. With your mixer on low speed add eggs, one at a time and then the vanilla, water, vegetable oil and buttermilk.
  5. Mix on medium for 2 minutes until combined.
  6. Fill liners 2/3 full and bake for 20 minutes until set.
  7. Remove from pan immediately and cool on wire rack.
**I can get about 45 cupcakes from this because I only fill the batter halfway. Also, you can do 1 1/2 cups of the dark Cocoa Powder if you prefer them to be extra dark.**

Marshmallow Filling 

  • 1 cup of marshmallow fluff
  •  4 tablespoons unsalted butter (room temperature)
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 1 tablespoon heavy whipping creme (or whole milk)
1. Using a stand mixer, cream the butter until light and fluffy, about 2 minutes.
2. Beat in confectioners’ sugar. Add the vanilla and milk and beat until smooth.
3. Beat in the marshmallow creme.

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