Creme-Filled Fudge Cupcakes

By MarieR

Ingredients

• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (4-ounces) shortening
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup (8-ounces) water
• Vanilla Creme
• 3 cups powdered sugar, sifted
• 1/2 cup (4-ounces) shortening (as Crisco)
• 1/4 cup (2-ounces) water
• 1 teaspoon vanilla extract
• Chocolate Glaze
• 2 cups (16-ounces) miniature marshmallows
• 1/2 cup (4-ounces) evaporated milk
• 3/4 cup (6-ounces; 1 1/4 sticks) butter

Details

Servings 1

Preparation

Step 1

Line twenty-four 2 1/2 inch muffin cups with paper bake cups. Combine flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
Beat shortening in a large bowl with electric mixer on medium high speed until softened. Add sugar, beat till combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and water, beating on low speed after each addition just until combined. Fill each prepared muffin cup half full.
Bake in a 350 degree oven 15 to 20 minutes or until a wooden toothpick come out clean when inserted in center of cupcake. Cool in pans on wire racks for five minutes. Remove from pans. Cool completely on racks.
Spoon Vanilla Creme into pastry bag fitted with a large round tip or star tip. Push tip into top of each cupcake and force some filling in it. Dip cupcakes into Chocolate Glaze; let stand till set. Top each with maraschino cherry, if desired.
Makes 24.

VANILLA CREME: Beat powdered sugar, shortening, water, and vanilla with electric mixer on low to medium speed till mixed. Beat 2 minutes or till fluffy.

CHOCOLATE GLAZE:Combine miniature marshmallows, sugar, evaporated milk, and butter in a medium saucepan. Cook and stir over medium heat till boiling. Boil 3 minutes, stirring constantly. Remove from heat; stir in 1 cup semisweet chocolate pieces till melted. Place bottom of saucepan in cold water. Beat by hand just till mixture begins to thicken.