Chocolate Cupcakes With Marshmallow Cream Filling Food

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CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING



Chocolate Cupcakes with Marshmallow Cream Filling image

Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. They're yummy even without frosting. -Deborah Lowery, Middleport, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 1-1/2 dozen.

Number Of Ingredients 24

3/4 cup boiling water
1/2 cup baking cocoa
1/4 cup hot brewed coffee
1/2 cup unsalted butter, softened
1-1/4 cups sugar
2 large eggs
2 teaspoons vanilla extract
1-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
FILLING:
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/2 teaspoon vanilla extract
1/3 cup confectioners' sugar
FROSTING:
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3/4 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
Assorted seasonal sprinkles and candies

Steps:

  • In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.

Nutrition Facts : Calories 328 calories, Fat 15g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 211mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE MARSHMALLOW CUPCAKES



Chocolate Marshmallow Cupcakes image

Chocolate Marshmallow Cupcakes Recipe courtesy: Jessica Cuff Show: Cupcake Wars Episode: Ace of Cakes 100th Episode Celebration

Provided by ElizabethKnicely

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 20

1 cup sugar
1 cup flour
1/3 cup unsweetened cocoa powder (Hershey's)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1/3 teaspoon vanilla extract
1/2 cup hot water
16 ounces marshmallow cream (Fluff)
1 1/2 cups confectioners' sugar
1/3 cup vegetable shortening
1 teaspoon salt
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped
2 tablespoons butter
1/2 tablespoon hot espresso
1/4 teaspoon light corn syrup

Steps:

  • Preheat the oven to 325ºF. Line a 12-cup cupcake or muffin pan with paper cupcake liners.
  • Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
  • Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
  • Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.
  • TO MAKE MARSHMALLOW FROSTING:.
  • In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
  • TO MAKE CHOCOLATE GANACHE:.
  • Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

Nutrition Facts : Calories 409.9, Fat 13.5, SaturatedFat 4, Cholesterol 22, Sodium 451.8, Carbohydrate 71.6, Fiber 1.1, Sugar 49.2, Protein 2.7

CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES



Chocolate-Marshmallow Cream-Filled Cupcakes image

Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Whipped fluffy white frosting
3/4 cup marshmallow creme
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting
3/4 cup Betty Crocker™ Whipped fluffy white frosting

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
  • In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
  • In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 2 g, TransFat 1 1/2 g

CHOCOLATE MARSHMALLOW CUPCAKE



Chocolate Marshmallow Cupcake image

Provided by Food Network

Categories     dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 22

1 cup sugar
1 cup flour
1/3 cup unsweetened cocoa powder (recommended: Hershey's)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1/3 teaspoon vanilla extract
1/2 cup hot water
Marshmallow Frosting, recipe follows
Chocolate Ganache, recipe follows
16 ounces marshmallow cream (recommended: Fluff)
1 1/2 cups confectioners' sugar
1/3 cup vegetable shortening
1 teaspoon salt
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped
1 ounce or 2 tablespoons butter
1/2 tablespoon hot espresso
1/4 teaspoon light corn syrup

Steps:

  • Preheat the oven to 325 degrees F. Line a 12-cup cupcake or muffin pan with paper cupcake liners.
  • Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
  • Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
  • Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.
  • To make Marshmallow Frosting:
  • In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
  • To make Chocolate Ganache:
  • Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

CREAM-FILLED CHOCOLATE CUPCAKES



Cream-Filled Chocolate Cupcakes image

These cupcakes will bring back fond memories of sweets Mom used to make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h45m

Yield Makes 12

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
3/4 cup unsweetened cocoa powder, plus more for muffin tins
2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
1 1/2 cups marshmallow creme (7.5-ounce jar)
1/2 cup (1 stick) unsalted butter, room temperature

Steps:

  • Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
  • Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
  • Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
  • Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
  • Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

CREAM-FILLED BLACKOUT CUPCAKES



Cream-Filled Blackout Cupcakes image

Rich chocolate cupcakes are filled with a light chocolate cream and topped with a dense and fudgy frosting. These are a breeze to make but you'll think that they came from a fancy cupcake bakery.

Provided by Dan Langan

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 19

1 cup plus 3 tablespoons (145 grams) all-purpose flour
1 cup (205 grams) light brown sugar, lightly packed
1/3 cup plus 1 tablespoon (40 grams) Dutch-process cocoa powder
1 1/2 teaspoons baking powder
Heaping 1/2 teaspoon fine salt
5 tablespoons vegetable oil
4 tablespoons unsalted butter, melted
2/3 cup warm water
1 large egg, beaten, at room temperature
2 teaspoons pure vanilla extract
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1/3 cup (35 grams) Dutch-process cocoa powder
1 3/4 cups (200 grams) confectioners' sugar
1/3 cup sweetened condensed milk
1 teaspoon pure vanilla extract
1/8 teaspoon fine salt
1 tablespoon hot water
1/3 cup marshmallow creme
1/4 cup mini chocolate chips (optional)

Steps:

  • For the chocolate cupcakes: Preheat your oven to 350 degrees F and line a 12-cup standard muffin tin with 12 cupcake liners.
  • In the bowl of your stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa, baking powder and salt and mix on low for 30 seconds to combine. Add the oil, melted butter, water, beaten egg and vanilla and mix on low to combine. Scrape the bowl and beater with a rubber spatula and then mix on medium speed for 30 seconds.
  • Scrape and fold the batter a few times. Divide the batter into the 12 liners and tap the pan on the counter a few times to release any air bubbles. Bake until a toothpick inserted into the cupcakes comes out with moist crumbs, 22 to 24 minutes. Cool in the pan for 5 minutes before removing to a cooling rack to cool completely.
  • Before frosting the cupcakes, cover them lightly with plastic wrap and chill them for 1 hour to make handling easier.
  • For the fudge frosting and filling: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium-high until very smooth and shiny, 1 to 2 minutes.
  • Add the cocoa, sugar, condensed milk, vanilla and salt and blend on low until smooth. With the mixer still on low, add in 1 tablespoon of steaming hot water. Scrape the bowl, then raise the mixer to high speed and beat for 1 minute. Turn the mixer to low and mix for 1 to 2 minutes to smooth out the frosting and reduce air bubbles.
  • Transfer 1/3 cup of the fudge frosting to a small bowl and stir in the marshmallow creme.
  • Use a paring knife or apple corer to remove a 1-inch wide "plug" of cake in the middle of the bottom of each cupcake, cutting about halfway through.
  • Place the cream filling into a small resealable plastic bag and snip off the tip. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.
  • Frost the filled cupcakes with the remaining frosting and top with mini chocolate chips if desired. Store in an airtight container for up to 3 days.

CHOCOLATE CUPCAKES WITH CREAM FILLING



Chocolate Cupcakes With Cream Filling image

Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make, but are well worth it. (Don't skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake's top. But these are decidedly not the original. Whatever you do, make sure they're stored in something airtight. They will dry out quickly.

Provided by Jennifer Steinhauer

Categories     dessert

Time 1h

Yield 1 dozen.

Number Of Ingredients 16

Nonstick vegetable oil spray
80 grams (1/2 cup plus 2 tablespoons) cake flour
30 grams (1/3 cup) Dutch process cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 large eggs, separated
3/4 cup canola oil
110 grams (1/2 cup) plus 2 tablespoons sugar
6 tablespoons unsalted butter, at room temperature
165 grams (1 1/2 cups) confectioners' sugar
3/4 cup Marshmallow Fluff
2 tablespoons heavy cream
1/4 cup heavy cream
4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter, at room temperature.

Steps:

  • For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
  • In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
  • In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
  • For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
  • For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
  • With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 28 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 86 milligrams, Sugar 32 grams, TransFat 0 grams

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From tfrecipes.com


CHOCOLATE HAZELNUT DIPPED CUPCAKES (VEGAN GLUTEN-FREE ...
These rich, fudgy Chocolate Hazelnut Dipped Cupcakes have a chocolate ganache middle all topped with a fluffy vanilla buttercream before being dipped in melted chocolate aka a High Hat Cupcake. Top these vegan, gluten-free cupcakes with more hazelnuts for a chocolatey bake. I love cupcakes and I love chocolate, so I am rather surprised it…
From nourishingamy.com


MARSHMALLOW FILLING FOR CUPCAKES - ALL INFORMATION ABOUT ...
Marshmallow Filled Chocolate Cupcakes - Ritzy Mom tip ritzymom.com. These Marshmallow Filled Chocolate Cupcakes have three components: the rich buttermilk chocolate cupcakes, marshmallow creme filling, and the whipped chocolate frosting. Begin with the chocolate cupcakes. Preheat the oven to 350 degrees and line cupcake tins. Set aside. This ...
From therecipes.info


MARSHMALLOW CREAM FILLING FOR DONUTS RECIPES
CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES. Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat! Provided by By Betty Crocker Kitchens. Categories Dessert. Time 1h15m. Yield 24. Number Of Ingredients 6. Ingredients; 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix: Water, …
From tfrecipes.com


MARSHMALLOW-FILLED CHOCOLATE CUPCAKES - PAULA DEEN MAGAZINE
Preheat oven to 350°. Line 24 muffi n cups with foil or paper liners. In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
From pauladeenmagazine.com


MARSHMALLOW FILLED CHOCOLATE CUPCAKES - BIG BEAR'S WIFE
For the marshmallow filling: In a large bowl, combine marshmallows and light corn syrup. Heat for about 1 minutes. Stir well. Add to the bowl of a mixer. Mix in 2 cups of powdered sugar. Mix well. To assemble: Remove the cores of the cupcakes with a small knife. Will with marshmallow filling and place cupcake \"plug\" back into cupcake onto of ...
From bigbearswife.com


CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FROSTING
Place in the preheated oven and bake for 15-18 minutes until a toothpick placed in the center comes out clean. Once the cupcakes are cooling, begin making the frosting. In a medium mixing bowl, cream the butter and slowly add the powdered sugar. Once creamed, add the extract, then fold in the marshmallow cream.
From mamaharriskitchen.com


CHOCOLATE CUPCAKES WITH MINT FILLING - LIFE, LOVE, AND ...
Preheat oven to 350°F. In a large mixing bowl, add cake mix, oil, buttermilk, eggs, and dry pudding mix. Beat until fully combined on medium speed. Line 2 muffin pans with 18 paper liners. Fill each muffin liner 3/4 full with batter. Bake 15-18 minutes or until a toothpick inserted in center is removed clean.
From lifeloveandgoodfood.com


10 BEST MARSHMALLOW CREAM FILLING FOR CAKE RECIPES | …
Chocolate Cupcakes With Cream Filling New York Times Cooking sugar, vegetable oil spray, salt, large eggs, baking powder, bittersweet chocolate and 10 more Oatmeal Sandwich Cookies with Marshmallow Cream Filling Neurotic Baker
From yummly.com


MARSHMALLOW CUPCAKES - THE ANTHONY KITCHEN
Fill With Marshmallow Creme – Have ready a piping bag fitted with a round tip (e.g. Wilton #12), and fill with marshmallow creme. Pipe creme into the cavity of the cupcakes. If you do not have a piping bag and tip, spoon the marshmallow creme inside the cupcakes. Add the Toppings – Heat the melting wafers according to package directions ...
From theanthonykitchen.com


CHOCOLATE CUPCAKES WITH COCONUT CREAM FILLING – AFOODIEAFFAIR
Fill with coconut cream filling & top with marshmallow frosting and marshmallow. Place egg yolks in a large bowl; whisk to combine; set bowl aside. Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes.
From afoodieaffair.com


CHOCOLATE CUPCAKES WITH CREAM FILLING RECIPE - FOOD & WINE
Heat the cream in a small saucepan until steaming. Add the chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Spread the top of each cupcake with the frosting.
From foodandwine.com


CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING
Directions In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside. In a large bowl, cream butter and sugar until light and fluffy.
From crecipe.com


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