Otherchewoutloud5.0
Not Your Hostess Cupcakes
These cupcakes may look like the boxed version, but they taste nothing alike. Homemade is immeasurably better, hands down. Richly chocolatey, tender, and super moist. The marshmallow creme center is fantastic.
👥 12 Servings⏱️ Prep & Cook: 1h 3m⏳ Prep: 45 min🔥 Cook: 18 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- oven
- microwave
- knife
📝 Preparation Steps
1
Mix Batter
2
BATTER: Adjust oven rack to lower middle position and preheat to 325F. Line a 12-cup muffin tin with your favorite liners. In a bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together boiling water, cocoa, mini chocolate chips, and coffee powder until smooth. Add sugar, sour cream, oil, eggs, and vanilla, mixing until combined. Gently fold in dry ingredients with the wet ingredients, just until combined - do not over mix. Divide bater evenly among muffin cups. Bake until toothpick inserted into center of cupcakes comes out with a few tender crumbs attached, about ⏱️ 18 min. Cool cupcakes in tin for ⏱️ 10 min. Transfer to wire rack and cool completely.
½ cup boiling waterwater3 tablespoonslarge eggs (lightly beaten)2
3
Make the Filling
4
FILLING: Combine water and gelatin in a large bowl and let sit until gelatin soaks up the water, ⏱️ 1 min. Microwave for ⏱️ 10 seconds at a time, until mixture starts bubbling around edges and gelatin is dissolved. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to the touch. Whisk in marshmallow creme until smooth. Chill about ⏱️ 30 minutes or until set. Transfer 1/3 cup or the filling to a pastry bag or ziploc bag with a tiny hole cut off the corner. Set aside remaining filling.
½ cup boiling waterwater3 tablespoonsbutter (softened)4 tablespoonsbutter3 tablespoons
5
Assemble
6
ASSEMBLE: In a bowl, microwave chocolate chips and butter until smooth, stirring occasionally, ⏱️ 30 seconds. Let glaze cool to room temp; should be very glossy and thick syrup-like consistency. Hold a sharp knife at a 45 degree angle about 1/4 inch from edge of cupcake top. Cut out a cone shape from each cupcake. Fill cupcakes with just enough filling to leave a 1 cm margin from the top. Replace the tops and frost with a generous layer of chocolate glaze. Let cool. Using the marshmallow-filled pastry bag, pipe design across tops of glazed cupcakes. Serve.
butter (softened)4 tablespoonsbutter3 tablespoons
7
(Note: Finished cupcakes can be stored in an airtight container at a moderate room temp for 1-2 days.)
Nutrition Facts
calories
386 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
2 g
sugar Content
26 g
sodium Content
163 mg
protein Content
4 g
trans Fat Content
0.3 g
cholesterol Content
51 mg
carbohydrate Content
41 g
saturated Fat Content
10 g
unsaturated Fat Content
12 g
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