When I made the chocolate cream filled cupcakes in the previous post I just happened to have a jar of marshmallow fluff in my pantry. It appears that it is no longer available for purchase in Tokyo. I need some for some cupcakes I am making for a 2 year old’s birthday this weekend. How did we ever live without Google?
3 large egg whites 2 cups light corn syrup 1/2 teaspoon salt 2 cups powdered sugar 4 teaspoons vanilla extract
This will expand enough in a 4-quart mixing bowl to make you nervous so if you have a bigger bowl you should use it.
In a large mixer bowl, use a whisk attachment to combine eggwhites, corn syrup and salt. Beat for 10 minutes until thick. Add powdered sugar at a low speed to thoroughly incorporate. Add vanilla extract and beat until well blended.
I have been experimenting with different recipes in preparation for the 200 cupcakes we will be making for Kristina and Brian’s wedding favors on April 10. So this week I have been working on the chocolate ones. YUM!!!!
Chocolate Cupcakes
1 box Betty Crocker Super Moist Chocolate Fudge cake mix
1/3 cup sugar
1/3 cup cocoa
1 1/2 Tablespoons corn starch
1/3 cup butter, melted
12 ounces sour cream
12 ounces chocolate chips
3 eggs
1/2 cup chocolate milk
Preheat oven to 350F degrees. Put paper liners in cupcake pans.In a large bowl, mix cake mix, sugar, cocoa, cornstarch, butter, eggs, chocolate milk and sour cream until well blended. Stir in chocolate chips. Fill cupcake papers 2/3 full. Bake 20 to 25 minutes or until a cake tester inserted into the middle comes out clean. Allow to cool in pan a few minutes before moving to cooling racks. I got 26 cupcakes using this recipe.
Cream Filling
2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup butter, softened
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve the salt in the hot water and allow to cool.
Whip the marshmallow cream, butter, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well. Fit a pastry bag with a long tip or a large one and fill the bag with the cream filling. This recipe fills 24 cupcakes.
Use an apple corer to take out a “plug” from the middle of each cupcake. Be sure to save the plugs.
Using the pastry bag to fill each hole and then insert the “plugs” back into the cupcakes.
After I filled the cupcakes I frosted them using Chocolate Buttercream. They were quickly sprinkled and most of them boxed to deliver to friends. I did keep a few to see how the filling would hold up for 24+hours. It was great! The cupcakes remained moist and the filling did not make the cake soggy.
I bought the ingredients for the next batch today. I think the cake and filling in this recipe will be perfect. The chocolate butter cream frosting was really good, but I want to try it with a chocolate ganache.
