Homework, tests, assignments, responsibility, procrastination… all words commonly associated with school. I've had a lot on my plate recently and I don't mean food. Every one of us can say we've had those times when we've been overwhelmed about meeting deadlines and, unfortunately, I am no exception. It's really tough for me to get work done when quite frankly I'd rather be baking. Or taking pictures. Or blogging. Or doing anything but what I should be.
I always find time for things I want to do, though. I find time for cupcakes.
Ever act on impulse? Like... a baking impulse? I do. All the time.
A strange little voice in my head whispered, make some cupcakes and fill 'em too. Who am I to argue with that? I carried out the wishes of my inner self and voilà, Marshmallow Cream Cupcakes.
In this recipe, marshmallow cream filling finds its way into an awaiting chocolate cupcake. The result is a tasty bite consisting of two flavors-- chocolate and the campfire favorite, marshmallow. Here's a challenge for you: eat one of these cakes and don't look at it the entire way through. I think the natural instinct when eating a cream-filled cupcake is to stare at the cute filled middles after taking a bite. It adds to the overall appeal.
The Verdict: I ate a cupcake directly after being filled and, at first, wasn't impressed. It seemed that the flavors weren't as pronounced as they should be. "Oh well," I said, and I covered the cupcakes and didn't touch them for the rest of the day. The next morning I looked at them curiously, tried another… and yum, what a difference. The cupcakes needed that time I gave them to bring out their flavors and let them shine. After this, I absolutely insist that these cupcakes be baked and filled a day in advance and covered. It really is a crucial step.
Ah, filled cupcakes. Where have you been all my life?
Marshmallow Cream Cupcakes
(adapted from Martha Stewart's Cupcakes)
Print This Recipe
Yield: approximately 24 cupcakes
Ingredients
Chocolate Cupcakes:
1 cup (2 sticks) unsalted butter, room temperature, plus more for tins
3/4 cup unsweetened cocoa powder, plus more for tins
2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
Marshmallow Cream Filling:
1 1/2 cups marshmallow cream, such as Marshmallow Fluff
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
Directions:
For Chocolate Cupcakes:
 |
| Marshmallow Cream Cupcakes |
A strange little voice in my head whispered, make some cupcakes and fill 'em too. Who am I to argue with that? I carried out the wishes of my inner self and voilà, Marshmallow Cream Cupcakes.
In this recipe, marshmallow cream filling finds its way into an awaiting chocolate cupcake. The result is a tasty bite consisting of two flavors-- chocolate and the campfire favorite, marshmallow. Here's a challenge for you: eat one of these cakes and don't look at it the entire way through. I think the natural instinct when eating a cream-filled cupcake is to stare at the cute filled middles after taking a bite. It adds to the overall appeal.
Ah, filled cupcakes. Where have you been all my life?
Marshmallow Cream Cupcakes
(adapted from Martha Stewart's Cupcakes)
Print This Recipe
Yield: approximately 24 cupcakes
Ingredients
Chocolate Cupcakes:
1 cup (2 sticks) unsalted butter, room temperature, plus more for tins
3/4 cup unsweetened cocoa powder, plus more for tins
2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
Marshmallow Cream Filling:
1 1/2 cups marshmallow cream, such as Marshmallow Fluff
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
Directions:
For Chocolate Cupcakes:
- Cupcakes must be baked, filled, and covered 1 day before serving. Preheat oven to 350 degrees F. Brush two standard muffin tins with butter; dust with cocoa powder, tapping out excess. Whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed. With mixer on low speed, add flour mixture in two batches, alternating with the sour cream and mixing until just incorporated after each.
- Divide batter evenly among prepared cups, filling each about three-quarters full. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 to 25 minutes. Transfer tins to wire racks to cool 5 minutes. Run a small offset spatula or knife around edges to loosen; turn out cupcakes onto racks and let cool completely.
For Marshmallow Cream Filling:
- Whisk marshmallow cream and butter until smooth. Transfer filling to a pastry bag fitted with a medium round tip.
- Using a small melon baller or a knife to cut a circle, scoop out center of each cupcake from the bottom and reserve (to reseal cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert pastry tip into each cavity and squeeze just to fill; replace reserved cake pieces. If there is any filling remaining after cupcakes are filled, use it to decorate tops. If not, dust cupcakes with powdered sugar. Cover the filled cupcakes, or store in airtight containers, at room temperature for 1 day before serving in order to bring out flavors.
