Decadent Chocolate Cupcakes with a Marshmallow Creme Center

Happy Valentines Day!  This is one of my favorite Holidays baking wise, because chocolate is a given.  To celebrate I made these decadent cupcakes for Aaron and his co-workers.  From what I heard they were a huge hit!!! I was a little nervous having never tried the cupcakes or the frosting before so I told Aaron not to tell anyone that I was bringing these in,
just in case they didn't turn out.
 I shouldn't have worried though-they turned out even better than I expected!

Does that look yummy or what?  As you can see there are 3 components to these:  the cupcake, the filling, and the frosting.  Don't worry about getting the filling inside the cupcake, it's actually very easy!  I'm not gonna lie, for all of this to come together it did take a good chunk of my morning and my kitchen was trashed, but it was so worth it! It was so rewarding to see it all come together, to enjoy one for myself, and to hear all the positive feedback from Aaron and his co-workers.

Chocolate Cupcakes 
from Annie's-Eats
Yield: 24 cupcakes
Ingredients:
1/2 cup plus 1 tablespoon Dutch-process cocoa powder
1/2 cup plus 1 tablespoon hot water
2 1/4 cups all-purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 sticks plus 1 tablespoon butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
3/4 cup sour cream

Directions:
Preheat the oven to 350 degrees F.  Line cupcake pans with paper liners.  In a small bowl, combine the cocoa powder and hot water and whisk until smooth.  In another medium bowl combine the flour, baking soda, baking powder, and salt, whisk to blend.
Combine the butter and sugar in a medium saucepan set over medium heat.  Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.  Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and then the cocoa mixture until smooth.  With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition, just until incorporated. Fill the cupcake liners halfway full with the cupcake batter.  Bake until a toothpick comes out clean, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.  


Marshmallow Creme Filling
modified from Skip to my Lou
1-7 oz container marshmallow cream
1/2 cup softened butter
1/3 cup powdered sugar
red food coloring (optional)


With an electric mixer, beat ingredients together until fluffy.  Add in a few drops of red food coloring if you like pink filling like we do!  Attach a large tip to a pastry bag ( or a freezer grade zip lock back with a small corner cut off) and fill with cream.  Insert tip into cupcake and fill until cupcake slightly expands.  

Super-simple Chocolate Frosting
( This name does not do it justice.  It is absolutely divine !)
modified from King Arthur Flour


1 3/4 cups dutch process baking cocoa
1 1/2 cups confectioners sugar
1 cup heavy cream
1 cup butter, very soft
2 1/4 cups confectioners' sugar
2 teaspoons vanilla extract


Mix cocoa powder and 1 1/2 cups confectioners sugar together.  Bring the cream to a simmer on the stovetop or microwave and whisk into cocoa mixture.  At first the mixture will look grainy-continue stirring until smooth.  Place the butter and 2 1/4 cups powdered sugar in a large mixing bowl.  Beat until the mixture is smooth and fluffy.  Beat in the vanilla.  Add the cocoa mixture and beat until well incorporated.  Scrape down the sides and beat for one minute more.