Cream-Filled Chocolate Cupcakes

Ingredients


Muffins

• 1 cup (2 sticks) unsalted butter3/4 cup unsweetened cocoa powder


• 2 cups all-purpose flour


• 2 teaspoons baking powder


• 1/2 teaspoons baking soda


• 1/2 teaspoon salt


• 2 cups sugar


• 3 large eggs


• 1 cup sour cream

Filling

• 1 1/2 cup marshmallow creme (7.5 oz jar)


• 1/2 cup (1 stick) butter
  

1. Preheat oven to 350 degrees. butter 2 6-cup jumbo muffin tins. Dust with cocoa powder to coat, tap out excess. In a medium bowl mix together cocoa, flour, baking powder, baking soda, and salt.


2. Using an electric mixer, beat eggs and butter until light. Add eggs, one at a time, beating after each egg. On low speed add half the flour mixture, then the sour cream. Put in the rest of the flour mixture and add until just combined. Don't over mix.


3. Divide butter into prepared muffin cups. Bake for 25-30 minutes, rotate the pans halfway through. Cool in tins for 5 minutes then remove from pans and cool on a wire rack right side up.


4. Meanwhile whisk the marshmallow cream and butter until smooth. Chill until slightly firm, 15 -30 minutes. Transfer the cream to a resealable bag and cut off one corner to make a 1/8 inch opening.


5. Using a small melon baller, scoop out the center of each cupcake from bottom and reserve. Insert tip of plastic bag into each hollow and squeeze to fill, replace plugs. Use remaining filling to decorate cupcakes.