Black and White Cupcakes

By jlwoodruff

Ingredients

• 1 package dark chocolate cake mix
• 1 1/2 cups chocolate milk
• 1/2 cup canola oil
• 3 eggs
• 3 Tbsp. butter
• 1 1/2 jars (7 oz. each) mashmallow creme
• 1 bag (10 oz.) dark chocolate chips
• 2/3 cup whipping cream
• 1 Tbsp. light corn syrup
• 1/2 can (12 oz.) whipped vanilla frosting

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 350 degrees. Line 24- 2 1/2 inch muffin cups with paper bakingcups and set aside.

2. In a large bowl, combine cake mix, chocolate milk, oil, and eggs; beat with an electric mixer on low speed for 30 seconds. Using a rubber spatula, scrape down sides of the bowl and beat on medium speed for 2 medium more. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in preheated oven for 18 to 24 minutes or until wooden picks inserted in center comes out clean. Remove from muffin cups and cool on wire racks.

3. For marshmallow filling, in a large microwave-safe bowl, microwave butter on high for 20 seconds. Stir in marshmallow creme; microwave on medium for 1 minute more. Cool for 2 minutes; beat with an electric mixer until smooth.

4. Make a 1/2-inch slit in the top center of each cupcake. Spoon marshmallow filling into a pastry bag fitted with a round tip; pipe filling into slits in cupcakes.

5. Place chocolate chips in a medium microwavable-safe bowl and set aside. In a smal saucepan, combine cream and corn syrup; cook over medium heat just until boiling. Pour over chocolate chips and stir until completely smooth. If not smooth, microwave on medium for 2 minutes. Cool for 5 minutes or until mixture thickens.

6. Dip cupcake tops into chocolate mixture; if necessary, use knife to smooth tops. Spoon vanilla frosting into pastry bag fitted with a small round tip. Pipe a line of small loops across the center of each cupcake. Allow chocolate mixture to set.