Wednesday, March 25, 2009

Chocolate Marshmallow Cupcakes

This is a gourmet version of a Hostess cupcake. It has the creamy center and the chocolaty cake, but it's been taken up a notch with a bit of marshmallow-y goodness.

  • 1 (18.25 oz) package devil's food cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 3/4 cup shortening
  • 2/3 cup powdered sugar
  • 1 cup marshmallow fluff
  • 1 tsp pure vanilla extract
  • Chocolate Marshmallow Frosting
  1. Heat oven to 350°. Place paper cupcake liners in 24 muffin cups. Mix cake mix, oil, water, and eggs in a large mixing bowl until well blended. Divide evenly between muffin cups.

  2. Bake for 15-20 minutes or until top springs back when lightly touched. Remove from pans and cool completely.

  3. In a large mixing bowl, cream shortening and sugar together. Add marshmallow fluff and vanilla. Mix well.

  4. Insert a small pastry tip into a pastry (or plastic) bag. Fill with creme filling. Insert tip halfway into the center of a cupcake and fill with a small amount of creme. Repeat with each cupcake. Frost with Chocolate Marshmallow Frosting.