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Devil's Food Cupcakes with Marshmallow Filling

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Submitted By: Hauntmistress
On: 10/05/2002 01:22 PM

Serves: 16
Calories: 421
Prep Time: 2 Hours
Occasion: Any
Effort: Average

3/4 cup butter, at room temperature

1 1/2 cups sugar

2 large eggs

2 cups flour

1/2 cup Dutch-process unsweetened cocoa

2 tsp. baking powder

1/2 tsp. salt

1 cup milk

7 oz. marshmallow cream

8 oz. cream cheese

1/2 cup butter, both at room temperature

1 1/2 cups powdered sugar

6 tbs. unsweetened cocoa

How to Prepare:

In a bowl, with a mixer on med. speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition.

In another bowl, mix flour, cocoa, baking powder, and salt. Stir half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.

Bake in a 350 degrees until tops spring back when lightly pressed in the center and a wooden skewer inserted into the center comes out clean, about 20 min. Let cool in pans on racks for 5 min.; remove cupcakes from pans and set on racks to cool completely, at least 30 min.

With a small, sharp knife, cut a cylinder about 3/4 in. wide and 1 in. deep from the center of the top of each cupcake. Trim off and discard about 1/2 in. from the bottom of each cylinder. With tip of knife, hollow out a small cavity inside each cupcake.

Spoon marshmallow cream into a pastry bag fitted with a 1/2 in. plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 in. from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.

Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4 in. star tip, and pipe onto tops of cupcakes, or spread on cupcakes with a knife.

Chocolate cream cheese frosting:

In a bowl, with a mixer on low speed, beat 8 oz. cream cheese and 1/2 cup butter, both at room temperature, until well blended.

In another bowl, sift together 1 1/2 cups powdered sugar and 6 tbs. unsweetened cocoa. Beat into cream cheese mixture until frosting is smooth.
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