Chocolate Cream Cupcakes

Name: Chocolate Cream Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 1 cup (5 ounces; 142 grams), all-purpose flour; 1/2 teaspoon, baking soda; 1/4 teaspoon, salt; 1/2 cup, boiling water; 1/3 cup (1 ounce; 28 grams), unsweetened cocoa powder; 1/3 cup (2 ounces; 57 grams), semisweet chocolate chips; 1 tablespoon, instant espresso powder; 3/4 cup (5¼ ounces; 149 grams), sugar; 1/2 cup, sour cream; 1/2 cup, vegetable oil; 2 large, eggs; 1 teaspoon, vanilla extract; 3 tablespoons, water; 3/4 teaspoon, unflavored gelatin; 4 tablespoon (1/2 stick), unsalted butter, softened; Pinch, salt; 1 teaspoon, vanilla extract; 1 1/4 cups, marshmallow crème; 1/2 cup (3 ounces; 85 grams), semisweet chocolate chips; 3 tablespoons, unsalted butter

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Appears in Cook's Country February/March 2010, Cook's Country TV

Desserts or Baked Goods

Chocolate

Cakes

You can keep your Ho Hos, Ding Dongs, and Ring Dings-our heart belongs to Chocolate Cream Cupcakes.

SERVESMakes 12 cupcakes

TIME2¼ hours

has video

WHY THIS RECIPE WORKS

Blooming cocoa in boiling water and adding chocolate chips and espresso powder gave our Chocolate Cream Cupcakes recipe plenty of chocolate depth. Simply plopping a marshmallow into the batter created moonlike craters in our cupcakes. Combi...

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