Devil's Food Cupcakes with Marshmallow Filling

Name: Devil's Food Cupcakes with Marshmallow Filling
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 2 teaspoons baking powder; 170 grams 3/4 cup butter, at room temperature; 118 milliliters Dutch-process unsweetened cocoa; 2 larges eggs; 473 milliliters all-purpose flour; 198 grams jar marshmallow cream; 237 milliliters milk; 1 teaspoons salt; 355 milliliters sugar

Devil's Food Cupcakes with Marshmallow Filling might be just the dessert you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 16. One serving contains 268 calories, 3g of protein, and 10g of fat. This recipe is typical of American cuisine. If you have marshmallow cream, salt, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a bowl, with a mixer on medium speed, beat butter and sugar until smooth.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Bowl

Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.

Ingredients you will need

Egg

Equipment you will use

Bowl

In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended.

Ingredients you will need

Baking Powder

Butter

Cocoa Powder

All Purpose Flour

Milk

Salt

Equipment you will use

Bowl

Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.

Ingredients you will need

All Purpose Flour

Equipment you will use

Muffin Liners

Bake in a 350 regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes.

Equipment you will use

Oven

Skewers

Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.

Ingredients you will need

Cupcakes

With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.

Ingredients you will need

Cupcakes

Equipment you will use

Knife

Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure.

Ingredients you will need

Marshmallow Cream

Equipment you will use

Pastry Bag

Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.

Ingredients you will need

Cupcakes

Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.

Ingredients you will need

Cream Cheese Frosting