Cream Filled Chocolate Cupcakes

I wonder if there have been studies on the effects of nostalgia making things taste better? Every now and then I pick up Swedish Fish from the gas station, and reminisce about penny candy jars and little league baseball games.  Those things are like wax, but damn they taste good in my mind.

I would argue for nostalgia making these Hostess Cupcake impersonators taste so darned good, but they just ARE that good!

The cake is moist and dense and the filling is a lovely little surprise.  It should go without saying this is another huge winner from Martha Stewart’s Cupcakes.  I switched up the ration on the flour because I’m of the firm belief that cake flour in everything is just better!

For the white swirls I used Wilton’s Ready to Use Decorator Icing – I’m down for a little semi-homemade now and again.

It should also be mentioned that I am crap at tempering chocolate.  When I see it in a recipe, I cringe and usually try to figure out a way to fudge it (no pun intended!) but this ganache was super easy and I dare say fool proof, and it came out perfectly.  Do not shy away fellow bakers!

Cream Filled Chocolate Cupcakes

Ingredients:

For the Cupcakes

2 sticks unsalted butter, room temperature
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour (spooned, leveled and sifted)
1 cup cake flour (spooned, leveled and sifted)
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cup sugar
3 large eggs, room temperature
1 cup sour cream, room temperature

For the Filling

1 1/2 cup marshmallow cream
1 stick unsalted butter, room temperature

Directions:

Preheat oven to 350.  Line cupcake tins with paper liners. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.

Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not over mix).

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 25 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.

Meanwhile, prepare filling: In a medium bowl, whisk marshmallow cream and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.

Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs.

Chocolate Glaze

Ingredients:

2/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon corn syrup

Directions:

Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.

To decorate – dip tops of each cupcake in chocolate glaze, letting excess drip off. Let stand until set, about 30 minutes.

When tops are firm, decorate with white icing, making swirls.