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Chocolate Cream Cupcakes

From

February/March 2010

Chocolate Cream Cupcakes

Blooming cocoa in boiling water and adding chocolate chips and espresso powder gave our Chocolate Cream Cupcakes recipe plenty of chocolate depth. Simply plopping a marshmallow into the batter created moonlike craters in our cupcakes. Combining marshmallow creme and the right amount of gelatin gave us the perfect creamy filling.

The Chocolate Cream Cupcakes were too delicate to allow us to inject the filling with a pastry bag. Instead, we used a paring knife to cut inverted cones from the tops of the cupcakes, added the frosting, and plugged the holes.

Makes 12 cupcakes

To ensure an appropriately thick filling, be sure to use marshmallow creme (such as Fluff or Kraft Jet-Puffed Creme), not marshmallow sauce.

Ingredients

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