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Cream-Filled Chocolate Cupcakes

129

These cupcakes will bring back fond memories of sweets Mom used to make.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, April 2007

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
  • 3/4 cup unsweetened cocoa powder, plus more for muffin tins
  • 2 cups all-purpose flour, (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 1/2 cups marshmallow creme (7.5-ounce jar)
  • 1/2 cup (1 stick) unsalted butter, room temperature

Directions

  1. Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.

  2. 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 overmix).

  3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.

  4. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme 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.

  5. 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. Using remaining filling in plastic bag, decorate top of cupcakes.

Reviews Add a comment

  • Virgy
    12 APR, 2012
    Normally I read the reviews before I make anything! But for some reason I trusted Martha Stewart would only have perfect recipes on her site! DON'T WASTE YOUR INGREDIENTS ON THIS CUPCAKE!!! The batter was good and it was easy to make but for what... a dry, weird, not very chocolate, sad excuse for a cupcake!
    Reply
  • Donna4Loans
    10 NOV, 2011
    Wish I had read the reviews before I went thought the trouble of making these cupcakes. I filled them from the top and the filling was great... I'll use it again on another cupcake! These were a cross between a brownie and cake but had less flavor and moisture. Although they looked nice, I was very disappointed. I made a few other recipes from this site and were disappointed in them too. NOT what I expected from Martha Stewart web site!
    Reply
  • Dalesbell
    31 JAN, 2011
    OK, I made these cupcakes and they came out looking beautiful; however, they are soooo dry. What am I doing wrong or are they suppose to be dry?
    Reply
  • birdie77
    17 JUN, 2010
    These were very easy to make and not too sweet. To me they seemed to be more like a tall brownie rather than fluffy cupcakes. I ended up cutting the hole in the tops and filling them with the luscious filling. I then swirled more filling on top to cover the hole. I froze the "plugs" of chocolate to use in another desert at a later date.
    Reply
  • birdie77
    17 JUN, 2010
    These were very easy to make and not too sweet. To me they seemed to be more like a tall brownie rather than fluffy cupcakes. I ended up cutting the hole in the tops and filling them with the filling. I then swirled more filling on top to cover the hole. I froze the "plugs" of chocolate to use in another desert at a later date.
    Reply
  • FNPathome
    17 MAY, 2010
    I liked these more than my kids did. My kids said they were dry. Honestly, with the work involved they should be a show stopper. Not worth the trouble.
    Reply
  • casey94
    6 APR, 2010
    these cupcakes were pretty dry, but they had nice flavor. the filling was really buttery. i'd rather have the hostess brand.
    Reply
  • chefcheungies
    7 AUG, 2009
    does the pink bakery boxes help keep them soft? I mean if I kept mine in a bakery box is that good enough to retain their softness?
    Reply
  • coley
    26 MAR, 2009
    Nope. Butter doesn't *need* to be refrigerated. I would recommend keeping them in a covered cake platter or air-tight tupperware as they are always best when still moist. As for the marshmallow creme, you can get it store bought - check the baking section - or you can just melt marshmallows and butter together stove-top. I've only done the former way and it works wonderfully! Also, I suggest a chocolate ganache topping before you add the marshmallow detailing on top.
    Reply
  • nickyd816
    24 MAR, 2009
    Do these have to be refrigerated since there is butter in the creme?
    Reply