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
- Preheat oven to 350
 - Line muffin pan with cupcake liners
 - In your stand mixer sift flour, cocoa powder, baking soda and baking powder together. Add in the sugar and salt.
 - With your mixer on low speed add eggs, one at a time and then the vanilla, water, vegetable oil and buttermilk.
 - Mix on medium for 2 minutes until combined.
 - Fill liners 2/3 full and bake for 20 minutes until set.
 - Remove from pan immediately and cool on wire rack.
 
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)
 
2. Beat in confectioners’ sugar. Add the vanilla and milk and beat until smooth.
3. Beat in the marshmallow creme.
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