Considering the news that rocked the snacking world today, this only seemed like a fitting post. Especially now that it seems we’re all going to have to make our own Twinkies, Ding-Dongs, Snowballs and… Marshmallow Creme Filled Cupcakes.Now, I’m not trying to say these could ever truly replace the nostalgic Hostess Cupcakes we all hate to love, but they’re pretty darn good.
Marshmallow Creme Filled Cupcakes
makes 24 cupcakes
1 cup salted butter (room temperature)
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
1/2 tsp baking soda
2 tsp baking powder
2 cups granulated sugar
3 eggs (room temperature)
1 cup full fat sour cream
Marshmallow Creme Filling
3 1/2 oz Marshmallow Fluff (around 1/2 cup or 1/2 of a 7 oz jar)
1/4 cup vegetable shortening
1/4 cup powdered sugar
1/4 tsp vanilla extract
1 tsp hot water
1/4 tsp salt
1 cup dark chocolate chips
3/4 cup heavy cream
To make the cupcakes, preheat the oven to 350 degrees and line two standard muffin tins with paper liners. Sift together flour, cocoa, baking soda and baking powder. Cream butter and sugar together in a medium mixing bowl on high speed until pale and fluffy. Add the eggs, one at a time, beating until each is combined. Gradually add the flour mixture, alternating with the sour cream, and mix until just incorporated after each addition.
Divide the batter evenly in the paper liners (around 1/4 cup in each) and bake in preheated oven, rotating halfway through, for 15 – 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, turn out cupcakes to wire racks and cool completely.
To make the marshmallow creme filling, mix the 1 tsp warm water and 1/4 tsp salt in a small dish and set aside. In a medium mixing bowl, combine the marshmallow fluff, shortening, and salted water and mix to combine. Gradually add the powdered sugar and vanilla and mix to combine until smooth.
Transfer 3/4 of the marshmallow creme to a piping bag fitted with a #230 round piping tip (save the rest for decorating the top of the cupcakes), pierce the bottom of each cupcake (through the paper liner) and pipe around 2 tbsp marshmallow creme into the center. Don’t overfill or it will ooze out the bottom. As tempting as it is to keep squeezing, oozing = not good.
To make the dark chocolate ganache, bring the heavy cream just to a boil then pour over the chocolate (in a heat safe bowl) and whisk to melt the chocolate until it’s shiny and smooth. Allow it to cool for a few minutes to reach ‘dipping’ consistency.
Dip the top of each cupcake into the ganache and slowly lift out, twirling slightly to allow the excess to drip back into the bowl. Transfer back to wire racks and chill for an hour to set the ganache. Once the chocolate has set, decorate the top of each cupcake with the remaining marshmallow creme using a Round #2 piping tip.
Now I just need to successfully replicate the Twinkie and I’ll have achieved total Snackworld domination.