Chocolate Cream-Filled Cupcakes with Fudge Icing
Description
These easy chocolate cream-filled cupcakes are topped with fudge icing, making them an instant hit at bake sales or parties.
Ingredients
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3 cups all-purpose flour
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2 cups white sugar
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1/3 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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2 cups milk
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1 cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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2 cups confectioners' sugar
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1/4 cup unsalted butter
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1/4 cup shortening
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3 tablespoons milk
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1 teaspoon vanilla extract
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1 pinch salt
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1 cup marshmallow creme
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2 3/4 cups confectioners' sugar
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6 tablespoons unsweetened cocoa powder
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6 tablespoons unsalted butter
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5 tablespoons evaporated milk
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1 teaspoon vanilla extract
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1/2 cup semisweet chocolate chips
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2 tablespoons corn syrup
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
2
Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
3
Spoon batter into the prepared muffin cups, filling each about 1/2 full.
4
Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
5
Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
6
Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
7
Dip the tops of the cupcakes into the fudge icing and set aside to dry.
8
While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.