The world seems to be going crazy over cupcakes. There are cookbooks devoted to cupcakes, bakeries for cupcakes, blogs about cupcakes. The word, cupcake, is even used as a term of endearment.
I don't get it! I just don't! It's just a cake in a little piece of paper baked in a muffin tin. Well, there's the old saying, "If you can't beat 'em, join 'em. So this week I'm joining the 'cupcakers'. Only for one week, so don't get too excited.
I decided to post on cupcakes for my little friend, Carson. She drops by sometimes to give me a hand in the lab. And cupcakes are her favorite thing to bake. So Carson, this is for you!
I decided to make chocolate cream-filled cupcakes. I thought chocolate would be a good place to start for someone not into cupcakes. This recipe contains a few steps, but it is easy to make. So, grab your little cupcake and head to the kitchen.
Chocolate Cream-filled Cupcakes
1 package (18.25 ounce) devil's food cake mix
1 jar (7 ounce) marshmallow creme
1 stick butter
6 ounces dark chocolate
¾ cup whipping cream
1. Prepare cake mix according to package directions. Fill 24 muffin wrappers.
2. Bake according to package directions.
3. In a medium bowl, combine softened butter and marshmallow creme. Mix thoroughly to combine. Refrigerate for 15 to 30 minutes.
4. Break chocolate into small pieces. Combine chocolate and whipping cream. Melt chocolate over low heat. Stir thoroughly to combine.
5. Attach a round pastry tip to a pastry bag. Place cream filling in bag. Squeeze to remove air pockets. Push pastry tip into top of cupcake and fill center of cake. (I count to 20 to get enough filling into cupcake.) Remove excess filling from top.
6. Dip top of cupcakes into chocolate. Refrigerate for about 15 minutes. Dip cupcakes again.