Chocolate Creme Cupcakes

Ok so to be honest I didn't follow this recipe. I used a cake mix and added the chocolate chips and instant coffee to the directions on the box. They turned out great but I think this recipe gives the cupcakes a bit more substance, which they need in order to hold up to all the man handling they get. I think next time I will follow the recipe. :-) Otherwise these turned out amazing!!!!! everyone raved about them.


This recipe is from Americas Test Kitchen
To ensure an appropriately thick filling, be sure to use marshmallow creme (such as Fluff or Kraft Jet-Puffed Creme), not marshmallow sauce.

Makes 12 cupcakes.

INGREDIENTS

CUPCAKES
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon Salt
1/2 cup boiling water
1/3 cup cocoa powder
1/3 cup semisweet chocolate chips
1 tablespoon instant espresso
3/4 cup sugar
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

FILLING
3 tablespoons water
3/4 teaspoon unflavored gelatin
4 tablespoon (1/2 stick) unsalted butter , softened
Pinch salt
1 teaspoon vanilla extract
1 1/4 cups marshmallow créme (see note)

GLAZE
1/2 cup semisweet chocolate chips
3 tablespoons unsalted butter

INSTRUCTIONS

1. MAKE BATTER Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, chocolate chips, and espresso in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes. Cool -cupcakes in tin 10 minutes, then turn out onto wire rack and cool completely.


2. PREPARE FILLING Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes.


3. ASSEMBLE CUPCAKES Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes. Cut a cone shape into the top of your cupcake with a small pairing knife. Pull out cut top and slice off some of the cone shape to give room for filling. Fill cupcakes with 1 tablespoon filling each. Replace tops, frost with 2 teaspoons cooled glaze, and let sit 10 minutes. Using pastry bag, pipe curlicues across glazed cupcakes. You can also use powdered sugar and a little milk to do the curlicues. That's what I used and it worked great. Serve. (Cupcakes can be stored in airtight container at room temperature for 2 days.)