Chocolate Cupcake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
For the Cupcakes:1 1/4 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt3/4 cup white sugar1 egg1 egg white4 tablespoons butter, melted and cooled1/3 cup buttermilk2 teaspoons vanilla bean pasteFor the Filling:1 teaspoon water, hot3 1/2 ounces marshmallow fluff1/4 cup vegetable shortening3 tablespoons powdered sugar2 tablespoons Dutch-processed cocoa powder1/2 teaspoon vanillaFor the Frosting:1 stick unsalted butter, at room temperature1 teaspoon vanilla bean paste3 cups powdered sugar1/4 cup milk or creamHeat the oven to 350 F and line a 12 cup muffin pan with paper liners.
In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk until well blended.
In a small bowl cream together the butter and sugar until well combined and lighter in color. Add the eggs and whisk until completely incorporated into the butter mixture. Whisk in the buttermilk.
Pour the wet ingredients over the dry and whisk until just combined and no large lumps remain. Scoop the batter into the prepared pan and bake for 18 to 22 minutes, or until the cakes spring back when pressed gently in the center.
Allow the cakes to cool in the pan for five minutes then carefully transfer them to a wire rack to cool completely.
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In a small bowl combine all of the ingredients for the filling and whisk until completely mixed. Place the filling into a pastry bag fitted with a medium sized star tip.
Once the cakes are cooled completely take a small paring knife and poke it into the center of the cupcake in a cross pattern about 1 inch deep. Take the pastry bag and place the tip into the cross and pipe in about one tablespoon of filling, or until the filling just starts to come out of the hole. Clean off the tops of the cupcakes before frosting.
In a medium bowl combine the butter and vanilla bean paste. Add the powdered sugar and 3/4 of the milk. Whisk to combine. If the frosting seems stiff add the remaining milk. Frost the cupcakes as desired.
Serving Size: makes 24 2 inch pieces
In a small bowl cream together the butter and sugar until well combined and lighter in color. Add the eggs and whisk until completely incorporated into the butter mixture. Whisk in the buttermilk.
Pour the wet ingredients over the dry and whisk until just combined and no large lumps remain. Scoop the batter into the prepared pan and bake for 18 to 22 minutes, or until the cakes spring back when pressed gently in the center.
Allow the cakes to cool in the pan for five minutes then carefully transfer them to a wire rack to cool completely.
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In a small bowl combine all of the ingredients for the filling and whisk until completely mixed. Place the filling into a pastry bag fitted with a medium sized star tip.
Once the cakes are cooled completely take a small paring knife and poke it into the center of the cupcake in a cross pattern about 1 inch deep. Take the pastry bag and place the tip into the cross and pipe in about one tablespoon of filling, or until the filling just starts to come out of the hole. Clean off the tops of the cupcakes before frosting.
In a medium bowl combine the butter and vanilla bean paste. Add the powdered sugar and 3/4 of the milk. Whisk to combine. If the frosting seems stiff add the remaining milk. Frost the cupcakes as desired.
Serving Size: makes 24 2 inch pieces
Nutritional Info Amount Per Serving
- Calories: 812.0
- Total Fat: 36.0 g
- Cholesterol: 228.0 mg
- Sodium: 468.0 mg
- Total Carbs: 112.0 g
- Dietary Fiber: 1.6 g
- Protein: 11.6 g
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