Chocolate Surprise Cupcakes
Tada! I’m alive! Target stole my soul for the holiday season, but now that my hours are cut (and really no clue how I’m going to pay the bills), I have some more time in the kitchen. Slowly my cooking spirit is coming back, but eh we’ll see.
Hope everyone had a nice holiday. Mine was pretty decent. I got a kitchen pantry to store all my junk, so now my counters are not cluttered with the bread maker, George Foreman grill, and random pans. I also got Julie Hasson’s 125 Best Cupcake Recipes, which I have had on my wish list since forever. Can’t believe my parents actually spent $20 on it though, but it’s super duper hard to find it used.
I decided to make cupcakes the other night bc I have so many cupcake liners. Christmas may have passed, but I do have winter ones I got on clearance last year, AND they come with matching toppers. I chose Julie’s Chocolate Surprise Cupcakes bc I love love LOVE marshmallows! As you can see, some of them peek out after you cut out the middle. You’re supposed to let them melt a little and squish the top down, but I was too tired to stand and wait for that. I opted to just cover the tops with frosting lol
I had trouble frosting them. Since I ran out of pastry bags, I used sandwich bags. Normally this is fine, but I guess I filled the bags too much, and two bags ripped open. Fortunately, my bff bought me this cake decorating press thing (think cookie press but with icing tips) so after making a huge mess and wasting some of the icing, I managed to finally frost them. And let me tell you, this frosting is cupcakelicious!! So what if my sprinkles don’t match? They taste pretty good to me!
Chocolate Surprise Cupcakes
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/4 cup oil
2 egg whites
1 tsp vanilla
2 oz unsweetened chocolate, melted and cooled slightly
2/3 cup buttermilk
2 tbsp chocolate cream liquer OR chocolate syrup
12 large marshmallows OR handful of mini ones
Chocolate Fudge Frosting
1 1/2 cups powdered sugar
3/4 cup cocoa powder
1/2 cup butter or baking margarine, room temp
2 tbsp chocolate cream liquer OR milk
1 tbsp coffee OR milk
1. Preheat oven to 350. Line muffin pan with 12 liners. In a small bowl, mix together flour, baking powder, baking soda, and salt.
2. In another bowl, beat together sugar and oil until well combined. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and chocolate. Alternately beat in dry mix and buttermilk. Beat in chocolate syrup.
3. Scoop into liners. Bake 20-25 minutes or until tops spring back and toothpick comes out clean. Let cool in pan for 5 minutes. Remove from pan. While cupcakes are still hot, cut out the middle of each. Insert a marshmallow. If they stick up, try squishing them down while they soften from the heat. If that doesn’t work, you can cover it with frosting. Or just use a handful of mini marshmallows.
4. Frosting: Beat all frosting ingredients together until smooth. Frost cupcakes after they are completely cooled.
Makes 12 cupcakes
Source: 125 Best Cupcake Recipes by Julie Hasson, 2005 p.28