Marshmallow-Filled Chocolate Cupcakes
 
Makes 24
Ingredients
  • ¾ cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 2¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1¼ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1⅓ cups whole buttermilk
  • 1 teaspoon vanilla extract
  • Marshmallow Filling (recipe follows)
  • Whipped Chocolate Ganache (recipe follows)
  • Garnish: chocolate sprinkles
Instructions
  1. Preheat oven to 350°. Line 24 muffi n cups with foil or paper liners.
  2. In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla. Spoon batter into prepared muffi n cups.
  4. Bake until a wooden pick inserted in center comes out clean, 16 to 18 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Using a teaspoon, scoop out center from top of each cupcake. Spoon or pipe Marshmallow Filling into cupcakes. Spread or pipe Whipped Chocolate Ganache onto cupcakes. Garnish with sprinkles, if desired. Cover and refrigerate for up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/marshmallow-chocolate-cupcakes-recipe/