Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Cream-Filled Chocolate Cupcakes 3.7 (128) 42 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 45 mins Yield: 12 These cupcakes will bring back fond memories of sweets Mom used to make. Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins ¾ cup unsweetened cocoa powder, plus more for muffin tins 2 cups all-purpose flour, (spooned and leveled) 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 2 cups sugar 3 large eggs, room temperature 1 cup sour cream, room temperature 1 ½ cups marshmallow creme (7.5-ounce jar) ½ cup (1 stick) unsalted butter, room temperature Directions 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. 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). 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. 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. 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. Rate it Print