How many servings does this recipe make?

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

What ingredients do I need for Fauxstess Cupcakes?

You need 25 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup All-purpose Flour, 1/2 teaspoons Baking Soda, 1/4 teaspoons Salt, and more.

Is Fauxstess Cupcakes suitable as baking & desserts?

Yes, Fauxstess Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Fauxstess Cupcakes?

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.

Fauxstess Cupcakes Recipe

Name: Fauxstess Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup All-purpose Flour; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/3 cups Bittersweet Chocolate Chips; 1/3 cups Cocoa Powder; 1 Tablespoon Instant Espresso Powder; 1/2 cups Boiling Water; 3/4 cups Granulated Sugar; 1/2 cups Sour Cream; 1/2 cups Vegetable Oil; 2 whole Eggs; 1 teaspoon Vanilla Extract; _____; FOR THE FILLING:; 3/4 teaspoons Unflavored Gelatin; 3 Tablespoons Water; 1 teaspoon Vanilla Extract; 4 Tablespoons Unsalted Butter, Softened; 1-1/4 cup Marshmallow Cream; 1/8 teaspoons Salt; _____; FOR THE GLAZE:; 1/2 cups Bittersweet Chocolate Chips; 3 Tablespoons Butter, Unsalted

1

Preheat oven to 325F. Spray a 12-count muffin tin with vegetable spray.

2

In a small bowl, whisk together the flour, baking soda, and 1/4 teaspoon salt. Set aside.

3

Place the 1/3 cup chocolate chips, cocoa powder, and espresso powder in a large bowl. Cover with the boiling water. Whisk to combine. Whisk in the sugar. Allow to cool down for about 10 minutes.

4

In a measuring cup, measure out the sour cream and oil. Add the eggs and 1 teaspoon vanilla extract, and whisk to combine.

5

Whisk the sour cream mixture into the chocolate mixture. Now whisk in the flour mixture.

6

Divide the batter evenly among the 12 muffin tins.

7

Bake at 325 degrees F for 18 minutes.

8

Remove from oven, and allow to cool for 2 minutes. Use a plastic fork and knife to remove the cupcakes from the tins. Cool completely on wire rack.

9

Meanwhile, make the filling.

10

In a medium sized bowl, soften the gelatin with 3 tablespoons of water for 5 minutes. Microwave for 30 seconds on high to dissolve completely. Allow to cool for 10 minutes. Whisk in the 1 teaspoon of vanilla, 4 tablespoons of butter, 1/8 teaspoon salt, and marshmallow cream. Refrigerate for 30 minutes.

11

Meanwhile, make the glaze by melting the 1/2 cup of chocolate chips with 3 tablespoons of butter in the microwave. Zap it in 30 second increments, stirring in between until the chocolate and the butter are fully melted and combined. Set aside on the counter to set up.

12

Assemble the cupcakes.

13

Use a sharp paring knife to cut a 1 inch plug from the top of each cupcake. You'll have a cone shaped plug. Cut the pointy part off of the plug, so that you have a lid. Keep the lids, eat the scraps. Keep the lids matched to the cupcake that it came from so you have a nice fit.

14

Fill a Ziplock type baggie with 1/3 cup of the filling. Set aside. Use a teaspoon and your clean finger to scoop and scrape the remaining filling into the hollows of the cupcakes. It will be about a tablespoon of filling per cupcake. Put the lids back on the cupcakes.

15

Use a spoon to top each cupcake with about a tablespoon of glaze. You should have just enough glaze for the 12 cupcakes.

16

Cut a small, teeny, tiny corner off of the baggie of filling. Use this makeshift pastry bag to pipe on your squiggles.

17

Enjoy right away or refrigerate until ready. So cute!

Fauxstess Cupcakes

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