A creamy filling hides inside the chocolate cupcake for a delicious surprise.
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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
1 jar (7 ounces) marshmallow fluff
2 cups Land O Lakes® Heavy Whipping Cream
1/4 cup powdered sugar
Decorator candies and/or sugars, if desired
Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
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.)
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.
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.
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.
- A pastry bag or plastic food bag with corner snipped off makes filling and frosting cupcakes a breeze.
- Refrigerate frosting for up to 4 days. If mixture softens, rewhip to stiff peaks.
- Use an apple corer to easily remove cake from center of cupcake.
Explore reviews fromour online community
This was okay. I made it for my mom on Mothers Day but it was terrible--- the cake was dry, crumbly and It fell apart. I might try to make it again, as I did adjust some things and that's probably the reason.
I substituted semi sweet chocolate and 1/4cp less sugar for that reason.
I used the recommended amount of flour, no problem.
However, I pulled mine out of the oven after 11 minutes and they were fully cooked, moist and
full of flavor. I always check my baked items after 10 minutes to get an idea of how
fast they are cooking. My husband and I think they are great unfrosted. And we are real sugar
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