Chocolate cupcake with filling

By MrAntman

Hostess style cream filled cupcakes.

Ingredients

• Cupcakes:
• 1/3 cup natural cocoa
• 1/3 cup semi-sweet chocolate chips
• 1 tbs. expresso powder
• 3/4 cup sugar
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp. vanilla extract
• 1 cup flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• Filling:
• 3 tbs. water
• 3/4 tsp. unflavored gelatin
• 4 tbs. unsalted butter
• 1 tsp. vanilla extract
• pinch of salt
• 1 1/4 cup marshmallow cream or fluff
• Glaze:
• 4 tbs. unsalted butter
• 1 cup semi-sweet chocolate chips

Details

Servings 12

Preparation

Step 1

Cupcakes: In a large bowl, mix cocoa, expresso powder, chocolate chips with 1/2 cup just boiled water and whisk until dissolved. Add sugar, sour cream, vegetable oil, eggs and vanilla extract and mix. Add flour, baking soda and salt and mix. Pour mixture into 12 cup muffin pan that has been sprayed/greased/buttered (easier to use an ice cream scoop). Bake at 325 degrees for 18-22 minutes until toothpick has moist crumbs. Cool 10 min. in pan, then to room temp. out of pan.

Filling: Take water, gelatin and microwave in a bowl for 30 sec. Add unsalted butter and vanilla extract and pinch of salt and mix. Cool 5 min. Add marshmallow fluff or marshmallow cream. Whisk until smooth. Refrigerate 30 min.

Glaze: In a bowl, microwave butter and chocolate chips until melted, let cool 10 min.

Cut cupcakes with paring knife 1/8 in. from edge in a circle at a 45 degree angle, creating a cone. Cut cone off of lid. Add a tablespoon of filling into center of cupcakes, place lid on and then top with glaze. Let set 10 min. before serving.