Monday, October 22, 2012

Marshmallow Filled Cupcakes for Leah

Today is a very special day for my friend, Leah! Happy birthday Leah!!! These cupcakes are perfect for Leah's birthday... soft and sweet, pretty flowers on top, and a surprise in the middle. Leah is full of energy and surprises, she's sweet, and she's always looking adorable.
There's Leah (in the middle) with Emily and Karly this summer.
Hope you like these Leah... the combination of the delicate chocolate cake, gooey marshmallow filling, and sweet chocolate buttercream.... absolutely perfect.

Marshmallow Filled Cupcakes
(makes 24 cupcakes)
for the cupcakes...
2 sticks butter at room temperature
2 cups sugar
3 eggs
3/4 cup cocoa powder
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream

for the marshmallow filling...
1 jar marshmallow creme (7.5 ounces), approx 1 1/2 cups
1/2 cup (1 stick) butter at room temperature

Cream the butter and sugar in a large bowl using an electric mixer until light and fluffy. Add the eggs and mix to combine. In a separate bowl, combine the cocoa powder, flour, baking powder, baking soda, and salt. Add the cocoa-flour mixture to the butter-egg-sugar mixture, alternating with the sour cream.  Stirring between each addition. Mix until just combined.

Divide the batter among 24 muffin cups that have been lined with cupcake papers, filling each cup about 3/4 full. Bake at 350 degrees for 18 minutes. Remove from oven and allow to cool on a wire rack.

While the cupcakes are baking, combine the butter and marshmallow cream in a medium bowl using a whisk until smooth. Refrigerate for 30 minutes, until the marshmallow filling is set a bit. Transfer the filling to a large ziplock bag.

When the cupcakes are cool, use a small spoon, melon baller, or cupcake extractor (you can buy them at craft stores or Bed, Bath & Beyond) to remove a small amount of cake from the middle of each cupcake, leaving a little hole. Save the cake you've removed (you'll put it back on top to cover the hole.
Snip a corner off of the ziplock bag and squeeze a small amount of the marshmallow filling into each cupcake. Replace the small piece of cake you removed from each cupcake. Frost each cupcake with your favorite chocolate frosting, like my chocolate buttercream. Decorate to your liking and enjoy!

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