I have been experimenting with different recipes in preparation for the 200 cupcakes we will be making for Kristina and Brian’s wedding favors on April 10. So this week I have been working on the chocolate ones. YUM!!!!
1 box Betty Crocker Super Moist Chocolate Fudge cake mix
1/3 cup sugar
1/3 cup cocoa
1 1/2 Tablespoons corn starch
1/3 cup butter, melted
12 ounces sour cream
12 ounces chocolate chips
1/2 cup chocolate milk
Preheat oven to 350F degrees. Put paper liners in cupcake pans.In a large bowl, mix cake mix, sugar, cocoa, cornstarch, butter, eggs, chocolate milk and sour cream until well blended. Stir in chocolate chips. Fill cupcake papers 2/3 full. Bake 20 to 25 minutes or until a cake tester inserted into the middle comes out clean. Allow to cool in pan a few minutes before moving to cooling racks. I got 26 cupcakes using this recipe.
2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup butter, softened
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve the salt in the hot water and allow to cool.
Whip the marshmallow cream, butter, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well. Fit a pastry bag with a long tip or a large one and fill the bag with the cream filling. This recipe fills 24 cupcakes.
Use an apple corer to take out a “plug” from the middle of each cupcake. Be sure to save the plugs.
After I filled the cupcakes I frosted them using Chocolate Buttercream. They were quickly sprinkled and most of them boxed to deliver to friends. I did keep a few to see how the filling would hold up for 24+hours. It was great! The cupcakes remained moist and the filling did not make the cake soggy.
I bought the ingredients for the next batch today. I think the cake and filling in this recipe will be perfect. The chocolate butter cream frosting was really good, but I want to try it with a chocolate ganache.