Marshmallow Filling for Cupcakes

By ksgroves

Ingredients

• For Ganache:
• 4 tbs unsalted butter or shortening at room temperature
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 3 tbs heavy cream
• 1 cup marshmallow creme
• 6 oz. semisweet chocolate
• 1 cup heavy cream
• 1 tbs butter
• 1 tsp vanilla

Preparation

Step 1

Cream the butter until light and fluffy with an electric mixture. Beat in 1/2 cup powdered sugar. Add the vanilla and heavy cream; beat until smooth. Transfer filling to a piping bag fitted with a medium star tip. Press the tip into the center of each cupcake, and fill until the top of the cupcake slightly expands. Go slowly, as it is easy to overfill. Wipe away any excess that may squirt out the top, and don't worry, it'll get covered by the ganache.

For ganache, place chopped chocolate in a small, heat proof bowl. In a small saucepan, slowly heat cream until just steamy and just barely simmering (don't boil). Pour hot cream over chocolate and let sit for 1 minute. Add butter and stir until smooth. Stir in vanilla. Spread generously onto filled cupcakes (while still soft, you can also dip tops of cupcakes into nonpareils or sprinkles). Chill 15-30 minutes until ganache is set.