Last weekend I made some chocolate sprinkle cupcakes filled with marshmallow.
They were probably the best tasting cupcakes I've ever eaten. They tasted like a Ding Dong.
Chocolate Cake
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup Hershey's cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup oil (vegetable or EVOO)
2 tsp vanilla extract
1 cup boiling water
- Heat oven to 350.
- Get muffin tins ready with paper liners.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil, and vanilla and beat on medium speed until mixed.
- Stir in boiling water. (mixture will be runny!)
- Fill cupcake tin 2/3 full with batter.
- Bake 22-25 minutes.
After cupcakes are completely cooled, I used a cupcake corer to hallow out the middle.
Marshmallow Filling
2 egg whites
1/2 cup granulated sugar
1 TB light corn syrup
1 tsp vanilla extract
- Bring a shallow pot of water to boil.
- In a separate bowl combine all ingredients.
- Place bowl on top of boiling water and whisk until hot.
- Transfer bowl of ingredients to stand mixer and whisk until fluffy and a little stiff.
- Transfer mixture to a pastry bag.
- Pipe marshmallow into cupcake holes.
Chocolate Frosting
1/2 cup butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
- Melt butter.
- Stir in cocoa.
- Alternately add powdered sugar and milk.
- Stir in vanilla.
Frost cupcakes and roll in sprinkles. Then enjoy!
So good! If you make them, let me know how they turn out, and what you think!
XO
Nichole
Here are some of the products used:
