Devils Food Cupcakes with Marshmallow Filling

Devils Food Cupcakes are a staple in our home but then so are any cupcakes. I took this to the next level by adding a delightful filling inside. Inside we filled them with Marshmallow Fluff.

The tender insides just burst open with the extra puff of fluff!

Hope you will get the time to try these they are a sure party hit. Cupcakes, chocolate, marshmallow,  who does not love all of these ingredients!

Enjoy

Ingredients

3/4 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 jar (7 oz.) marshmallow cream (Fluff)




In a bowl, with a mixer on medium speed, beat butter and sugar until smooth.
Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.



In another bowl sift together all the dry ingredients. Flour, cocoa, baking powder, and salt.

 

I always sift together my dry ingredients so that they get a little air and the little things that tend to be in flour do not get mixed in.

Stir in half the flour mixture into butter mixture.
Stir in milk just until blended.
Add remaining flour mixture and stir just until all mixed up



Spoon batter equally into cupcake tray  (cups should be almost full) lined with paper baking cup

Bake in a 350 degree oven till the tops pop up and you can stick a toothpick in that comes out clean . It usually take 15 to 20 minutes per batch. Now take the cupcakes out and cool on a rack then after 10 minutes remove from the pan and cool completely.

To get the hole on the top so you can pipe in your marshmallow fluff take a paring knife and cut a triangle out about 1”deep






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Now take the center out about a ½ inch from the bottom of the cupcake.

 Keep the discards you can make some cake pops with the left over or eat it.









Ok get your Fluffy Marshmallow and put in into a pastry bag or use a zip lock bag with a small tip cut out of one of the corners.

Go down to the frosting recipe I have a few pictures of how to use a bag. Now pipe it into the cupcakes.





You put the tip of the bag into the hole and pipe it into the top of the cupcakes. Try not go over the top of the cupcake so it does not mix with the frosting. You want the marshmallow to be a surprise bite.


 
Now you can frost the cupcakes I use a pastry bag but it does not matter how you frost it is so delicious.

Chocolate Cream Cheese Frosting

8 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
4 cup sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping)
1/2 cup cocoa powder










Mix cream cheese and butter until smooth and creamy.
Mix in powdered sugar, one cup at a time.
Mix in cocoa powder

You can use a regular plastic bag to pipe the frosting on 

Yummy enjoy I put them back into the cupcake holder when I frost keeps them little guys all in a row and easier to transport for me. Use a thin knife to lift them out of the tray.




Place the bag into a bowl open the bag  and carefully put your frosting. Now cut a small tip off and frost your little heart away! 








  Enjoy these are great!

Halloween Cupcakes

Halloween Cupcakes fun and pretty.

Halloween cupcakes are just fun to make cupcakes and the kids will love to decorate them. There are so many different way to decorate them.  These are simple Devils Food Cupcakes with Cream Cheese Frosting with a little orange coloring. I found that a trick I snagged on the Martha Stewart site is to add sour cream to the batter and it gives it a great moist texture and taste.

  

Ingredients

3/4 cup Cocoa Power
3/4 cup hot water
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 stick) unsalted butter
2 1/4 cups white sugar
4 large eggs at room temperature
1 tablespoon pure vanilla extract
1 cup sour cream at room temperature

Preheat your oven to 350 degrees. Line your tin with cupcake liners.



 * There are so many cute ones you can pick up these days.

Whisk your cocoa and hot water until it is smooth.
In another bowl, sift together flour baking soda, baking powder and salt.





Melt butter with sugar in a small saucepan over medium heat, stirring to combine. Remove from heat, pour into a mixing bowl. Beat on Medium low speed until mixture is cooled. This takes 4 minutes or so. 

Now add you eggs one at a time (Never rush when baking) beat the eggs one at a time until each is incorporated. Scrape down the sides prior to each egg.

Add the vanilla, then the cocoa mixture, beat on medium until well combined. Now turn the mixer down to low slowly add the flour mixture in two batches with the sour cream. Do one part flour one part sour cream one part flour one part sour cream. Beat on low until it is just combined each time.

Divide batter evenly into the lined cupcake tin, filling three quarters full.


Bake and remember to rotate the tin halfway through baking this insures even cupcakes.  Insert a toothpick into the center of the cupcakes to insure that they are done it should come out clean. Transfer the tin to a wire rack and let them cool for about 15 minutes then turn them out onto the rack to cool completely.

Use the Cream Cheese Frosting Recipe to make your frosting and add some orange food coloring. It is red and yellow mixed if no orange is available.

Adapted from Martha Stewart Cupcake recipe

Gooey Chocolate Cupcakes

 Chocolate Cups Cakes are a dime a dozen. Many a recipe claim the "Moist" category but theses are beyond moist melt in your mouth delicious. I have made many in my somewhat short baking career. These  take the best of show for me. They are the most delicious, moist and not one left on the plate at a party cupcakes.





The recipe makes way to many to use for a gathering of not more than 16 . I have never frozen cupcakes but this recipe made so many I had no choice and they frozen and defrosted as well as if they came right out of the oven.

This recipe for Moist Chocolate Cupcakes will yield you approximately 36 cupcakes. Do bake them all as you will want to have left over to freeze for a quick desert to go. I had mine for our annual Halloween Neighborhoody Gathering and froze the rest which came in handy for my Mama's Wake. Don't ask and no they did not kill her! Silly Baker's.

My son and new wife brought me back some Cacoa from the Dominican Republic. That is what we call well trained child or awesome new wife!

Ingredients

3 oz fine-quality semisweet chocolate (personally I used the good ole Nestle)
1 1/2 cups hot brewed coffee
3 cups of white sugar
2 1/2 cups unbleached all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup canola oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon pure vanilla extract

Prep

Preheat your oven to 300 degrees. Line your cupcake pan with cupcake liners. You can grease and dust them with some cocoa but they are sticky so you will want cupcake liners.
Add your hard chocolate to your hot coffee into a bowl. Let it stand so the chocolate melts. Stir it until it melts and is smooth.




In a large bowl sift together your flour, cocoa, sugar, baking soda, baking power and salt. Into another large bowl beat your eggs with a stand or electric mixer until they thicken and are light lemon colored. This take about 3 to 5 minutes depends on your mixer. Now slowly add your oil, buttermilk, vanilla and melted chocolate mixture to the eggs. Beat this until well combined.






Last add the dry mixture and beat on medium slowly or you will have flour all over the room.
Mix this until just well combined.




Pour batter into cupcakes lined pans. I fill them about 3/4 full. These cupcakes do not puff they are to thick and gooey! The baking is going to take approximately 20 to 25 minutes depending on your stove. Check them with a toothpick after 20 minutes and then if they need more time do it in 5 minutes intervals. The toothpick to test done-ness.






These cupcakes were a hit at the Halloween Party. I did have enough for an army and had to freeze a batch. The frozen ones after defrosting them turned out just as good. This is a must do recipe for any party. I think I will make a cake from this recipe for the Holiday.



The original recipe came from Epicurios but was then adapted by Orangette