Blackk & White Cupcake (Hostess Cupcakes)

By randiboyle

Ingredients

• 1 dark chocolate cake mix
• 1 1/2 C. chocolate milk
• 1/2 C. canola oil
• 3 eggs
• 3 Tbsp. butter
• 10 oz. marshmallow cream
• 2/3 C. whipping cream
• 10 oz. dark chocolate chips
• 1 Tbsp. light corn syrup
• 6 oz. whipped vanilla frosting

Details

Adapted from semihomemade.com

Preparation

Step 1

Preheat oven to 350°F. In a large bowl mix together cake mix, chocolate milk, oil and eggs. Beat on low speed for 30 seconds. Scrape sides of bowl and beat on medium speed for 2 minutes. Fill muffin tins 2/3 of the way up and bake for 18-24 minutes. When done remove from pan and cool on rack.
Microwave butter in a bowl for 20 seconds. Stir in marshmallow cream and microwave 1 minute more. Let cool for 2 minutes then beat until smooth. Make ½ inch slits on center of cupcake. Spoon marshmallow filling into a pastry bag fitted with a round tip; pipe filling into slits on cupcakes.
In a saucepan combine cream and corn syrup. Cook over medium heat until just boiling. Pour over chocolate chips in a bowl, stir until smooth. Microwave 2 minutes more if needed. Let cool for 5 minutes. Dip cupcakes into chocolate mixture. Spoon vanilla frosting into a pastry bag with a fine round tip. Pipe a line of small loops across the tops of the cupcakes. Allow chocolate mixture to set.