Second recipe, which I do have pictures of, is Cream-filled Chocolate Cupcakes. These are like the Hostess cakes we all had as kids. But with no preservatives or chemicals, just pure natural ingredients.
The cakes were easy, a chocolate-sour cream recipe. I find that a lot of chocolate cake recipes call for sour cream, not only for the moisture but also the tang. Martha's recipe yields 12 jumbo cupcakes, but I don't have jumbo cupcake pans, so I ended up with 28 regular cupcakes.
After cooling completely, I made the cream. It's just butter blended with marshmallow fluff. This was actually the first time ever that I used marshmallow fluff for anything. Mixing it with the butter gives it a creamier texture. When I put away the jar in the cupboard, it ended up next to the jar of Nutella. hmmmm... that sounds good!
Anyways, Martha says to dig a hole out of the bottom to fill with the cream. But I baked mine in paper liners and didn't want to fuss with that, so I filled them from the top. First I tried simply squeezing the filling into the cupcake, but I didn't get enough filling in there. So instead I used an apple corer to core out the cupcakes, saving the bits I removed. Then I filled them up, and replaced the tops.
To disguise the imperfect tops, I piped the signature white squiggle over the part that had been removed and replaced. No one will ever know! Unless they read this, that is.
I had to bust one open to see how it looked, and it looks yummy!
I was proud that mine looked as cute as Martha's, even though my technique was a bit different. These were easy to make, and are sure to delight kids young and old.
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