Chocolate Cupcakes With Marshmallow Cream Filling Recipe

Name: Chocolate Cupcakes With Marshmallow Cream Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup boiling water; 1/2 cup baking cocoa; 1/4 cup hot brewed coffee; 1/2 cup unsalted butter, softened; 1-1/4 cups sugar; 2 large eggs; 2 teaspoons vanilla extract; 1-1/2 cups cake flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 2 teaspoons hot water; 1/4 teaspoon salt; 1 jar (7 ounces) marshmallow creme; 1/2 cup shortening; 1/2 teaspoon vanilla extract; 1/3 cup confectioners' sugar; 4 ounces cream cheese, softened; 3 tablespoons unsalted butter, softened; 3/4 teaspoon vanilla extract; 1-1/2 cups confectioners' sugar

Servings: persons

3/4 cup boiling water
1/2 cup baking cocoa
1/4 cup hot brewed coffee
1/2 cup unsalted butter, softened
1-1/4 cups sugar
2 large eggs
2 teaspoons vanilla extract
1-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/2 teaspoon vanilla extract
1/3 cup confectioners' sugar
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3/4 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

1
In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside.
2
In a large bowl, cream butter and sugar until light and fluffy.
3
Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened.
4
Fill paper-lined muffin cups three-fourths full. Bake at 375u00b0 for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5
Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy.
6
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake.
7
In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.

1230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3/4 cup boiling water, 1/2 cup baking cocoa, 1/4 cup hot brewed coffee, 1/2 cup unsalted butter, softened, and more.

Yes, Chocolate Cupcakes With Marshmallow Cream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cupcakes With Marshmallow Cream Filling

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