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Double Chocolate Surprise Cupcakes

  • 20servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1 cup granulated sugar

  3. 1/2 cup firmly packed brown sugar

  4. 4 large eggs

  5. 6 (1-oz.) unsweetened chocolate squares, melted and cooled

  6. 1 teaspoon vanilla extract

  7. 2 cups all-purpose flour

  8. 1 teaspoon baking soda

  9. 1/4 teaspoon salt

  10. 1 cup buttermilk

  11. 1 (7-oz.) jar marshmallow crème

  12. 1 (15 1/2-oz.) can triple chocolate fudge chip frosting (we tested with Betty Crocker)

  13. Garnishes: assorted Christmas sprinkles and candies*

Instructions Jump to Ingredients ↑

  1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, 1 at a time, beating after each addition. Add melted chocolate and vanilla, mixing well.

  2. Combine flour, baking soda, and salt; add to batter alternately with buttermilk, beginning and ending with flour. Mix at low speed after each addition until blended.

  3. Spoon batter into paper-lined standard muffin pans, filling each cup full. Bake at 350° for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans. Remove from pans, and cool completely on a wire rack.

  4. Take a plug out of center top of each cupcake, going pretty deep but not quite to the bottom of each cake. (Reserve these little cupcake pieces.)

  5. Spoon marshmallow crème into a zip-top freezer bag; seal bag, and cut a hole (about 1/2") in 1 corner. Squirt crème into hole of each cupcake. Replace just the top portion of each cupcake piece to regain a smooth top. Gently frost cupcakes; decorate as desired.

  6. *We tested with peppermint candies and a Winter Wonderland decorating kit from Williams-Sonoma.

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