Do you remember those store bought creme filled cakes from childhood? I do. I was hankering for one recently, but I wanted one with ingredients I could actually read and understand. So I took to my own kitchen to make one.
These could have been prettier, but I was having a bad day with my icing bag, the tip kept falling out. So, I couldn’t really get a photo to justify the scrumptiousness that are these cupcakes – but trust me, they’re absolutely worth making. They are delicious, and they seem to get better the next day even.
Ingredients you’ll need for the cupcake:
- 2 cups All Purpose Flour
- 2 1/4 cups Sugar
- 1 cup (2 sticks) Unsalted Butter
- 3/4 cup Dutch Processed (or European) Cocoa Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3 Large Eggs, room temperature
- 1 cup Sour Cream, room temperature
For the filling/icing:
- 1 jar of Marshmallow Fluff (like Jet Puff)
- 1 stick Unsalted Butter
Note: This recipe calls for jumbo muffin tins. I’ve not made these in standard tins, so if you choose to go the regular sized tin route, definitely reduce your baking time. By how much? I can’t say. You’ll need to babysit your cupcakes. I’d start checking for done-ness around the 15 minute mark. Toothpick to the center and no wet batter.
Preheat your oven to 350F. Butter or spray your muffin tins. Today I’m opting to use the cooking spray that has flour added to it. If you want to go the extra mile, you can butter your tins and dust the cups with cocoa powder, tapping out the excess.
With an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream your butter and sugar until it’s creamy and fluffy. Maybe 3 minutes.
While your butter is mixing, in a medium bowl, combine your flour, baking soda, baking powder, salt, and cocoa powder. Whisk it really well.
Add your eggs in one at a time, scraping down the bowl after each addition.
Your butter and egg slurry should look something like this:
Time to start adding your sugar and sour cream. You’ll alternate, adding half of the flour mixture, mixing it in, then half of your sour cream. Continue until all is combined.
Now, once you are done mixing your ingredients together, you will want to add about half a cup of your batter into each muffin cup. You can use an ice cream scoop, or a measuring cup.
Bake these on the middle rack of your preheated oven for about 22 to 25 minutes, until a toothpick inserted in the middle comes out clean.
Let cool in the tins for about 5 minutes and then turn out onto a wire cooking rack to cool for about 30 minutes.
While your cakes are cooking, let’s make some filling. In a small/medium bowl, add your marshmallow fluff and your butter. Whisk together until creamy and smooth. Add to a piping bag (or a ziplock bag with the corner cut off) fitted with a medium round tip if you have one. Or, really, almost any tip will do. You may find that chilling this for 15 minutes in the fridge prior to use may make it easier to work with.
Once your wee cakes have cooled, time to take a paring knife to the bottom. Cut out a circular shape, reserve the piece you cut out, you’re going to need it later. Poke your finger inside the cake and tamp down the crumbs inside. You’re making room for ooey-gooey filling, so make sure you clear enough room!
Insert your piping tip into the cavity you created in the cake, and fill until full. Place the reserved cutout from before back over the hole.
Lay the cupcakes back to rest on the wire cooking rack, but upside down. This way the filling settles in and wont leak out of the bottom.
Once you’ve allowed your cupcakes to rest for about 30 more minutes, you can flip them and ice them. I was going to make the iconic little icing squiggle on top, but my icing tip decided to be a jerk and fall out of the bag. So I cut my losses and just frosted the top with the filling I had. Of course I didn’t really love that look so I decided to add some chocolate sprinkles to the top of that. Que sera sera.
Anyhooo…. these tasted amazing! They tasted better the next day even, in my humble opinion. You can keep these in an airtight container at room temperature for 2 to 3 days. Enjoy!
Adapted from a recipe in Martha Stewart’s Cupcakes cookbook.