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Chocolate Cream-Filled Cupcakes with Fudge Icing
Chocolate Cream-Filled Cupcakes with Fudge Icing
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Decadent chocolate cupcakes with creamy filling and rich fudge icing, perfect for bake sales and parties.
Ingredients:
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 0.33333334326744 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups milk
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 0.25 cup unsalted butter
  • 0.25 cup shortening
  • 3 tablespoons milk
  • 1 pinch salt
  • 1 cup marshmallow creme
  • 2.75 cups confectioners' sugar
  • 6 tablespoons unsweetened cocoa powder
  • 6 tablespoons unsalted butter
  • 5 tablespoons evaporated milk
  • 0.5 cup semisweet chocolate chips
  • 2 tablespoons corn syrup
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and generously butter and flour 30 cupcake cups.
  • Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together milk, oil, eggs, and vanilla extract. Gradually incorporate dry ingredients into wet ingredients until well combined.
  • Carefully transfer the batter into the muffin cups, filling each halfway.
  • Bake in the preheated oven for 15 to 17 minutes until the tops spring back when lightly pressed. Remove cupcakes from tins and allow them to cool completely for 10 to 15 minutes.
  • In a bowl, whip together confectioners' sugar, butter, shortening, milk, vanilla extract, and salt until fluffy. Set aside 1 1/2 cups of the mixture for decorating. Mix marshmallow creme into the remaining filling. Transfer the marshmallow mixture into a pastry bag with a thin tip. Pipe into cooled cupcakes and allow the cream to settle.
  • Combine confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract in a bowl, blending until creamy. Fold in chocolate chips and corn syrup. Microwave the mixture on high in brief intervals, stirring until smooth.
  • Coat the cupcake tops with the luscious fudge icing and let them dry.
  • Once the icing has dried, transfer the reserved filling for decorating into a pastry bag with a writing tip and decorate the cupcakes to your liking.

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