- 1 1/2 cups Hershey's Special Dark Cocoa Powder (you can also use regular cocoa powder)
- 3 cups all purpose flour
- 3 cups granulated sugar
- 1 Tbsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 3 eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups warm water
- 3/4 cup vegetable oil
- 2 tsp vanilla extract
|Love these square silicon liners David's mom got me.|
- 1/2 cup (1 stick) unsalted butter, softened
- 7.5 oz Marshmallow Cream
- 3 Tablespoons heavy/whipping cream
- 2 cups powdered/confectioners sugar
- 2 teaspoons vanilla extract
After the cupcakes have cooled (some if you are impatient like me), its time to core them for the filling. I have an actual cupcake corer that my mom got me. You push in the serrated edge and twist a bit until you can pull out the core. You can also use a knife and cut out a small bit. Hubby had fun eating the core pieces. Next pipe in the filling. You can spoon it in, but a piping bag/tip would be much easier and less messy.
Hot Chocolate Frosting
- 1/2 cup butter, room temperature
- 1/2 cup dry hot chocolate mix (without mini marshmallows)
- 1/3 cup + 1 Tbsp heavy cream
- 4 cups powdered sugar
While it is heating, cream the butter. Add in the chocolate mix and combine. Then, slowly add the powdered sugar and whip until fluffy. Be sure the scrape down the sides before calling it good.
Now, I did try to use a piping bag and tip to ice these, but I let the frosting cool in the fridge and it was too thick, where as my icing tip was too small. I squeezed out what I could onto the cakes and spread it with a knife so that I didn't mess up the filling in the process.
Next time I will use a 1M Star Tip or my favorite a 1M Round Tip.
Dip the tops in sprinkles or Mallow Bits and serve!
And I actually tried one today (2nd day) and they were still delicious. The cupcakes were super moist because of the filling!