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Chocolate Creamy Surprise Cupcakes

Chocolate Creamy Surprise Cupcakes

A creamy filling hides inside the chocolate cupcake for a delicious surprise.


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50 min
Prep Time
1 hr 20 min
Total Time
24
cupcakes

Ingredients

Cupcakes

1 3/4 cups sugar

2/3 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

1 1/4 cups hot water

4 (1-ounce) squares unsweetened baking chocolate, melted, cooled

1 teaspoon vanilla

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Frosting/Filling

1 jar (7 ounces) marshmallow fluff

2 cups Land O Lakes® Heavy Whipping Cream

1/4 cup powdered sugar

1 teaspoon vanilla

 

Decorator candies and/or sugars, if desired

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.

  2. STEP 2

    Combine 1 3/4 cups sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add hot water, melted chocolate and 1 teaspoon vanilla. Continue beating until well mixed. Add flour, baking powder, baking soda and salt; beat at low speed until well mixed.(Batter will be thin.)

  3. STEP 3

    Divide batter evenly between prepared muffin cups. Bake 18-23 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pans. Cool completely.

  4. STEP 4

    Beat marshmallow fluff in large bowl until soft. Continue beating and slowly pour whipping cream into marshmallow fluff. Add all remaining ingredients, beat at high speed, scraping bowl often, until stiff peaks form. 

  5. STEP 5

    To fill cupcakes, core out 1-inch piece of cake from center of each cupcake using sharp knife. Discard cake pieces. Spoon marshmallow filling into piping bag fitted a star tip. Fill cupcakes with marshmallow filling and continue to pipe filling onto top of cupcakes. Sprinkle frosting with decorator candies and/or sugars, if desired. Store tightly covered and refrigerated.

Tip #1

- A pastry bag or plastic food bag with corner snipped off makes filling and frosting cupcakes a breeze.

Tip #2

- Refrigerate frosting for up to 4 days. If mixture softens, rewhip to stiff peaks.

Tip #3

- Use an apple corer to easily remove cake from center of cupcake.

Nutrition (1 cupcakes)

270 Calories
15 Fat (g)
50 Cholesterol (mg)
150 Sodium (mg)
30 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
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