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Double Chocolate Surprise Cupcakes




Source of Recipe


Southern Living


List of Ingredients




1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
4 large eggs
6 (1-oz) unsweetened chocolate squares, melted and cooled
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 (7-oz) jar marshmallow creme
1 (15.5oz) can triple chocolate fudge chip frosting

Recipe



Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, 1 at a time, beating well after each addition. Add melted chocolate and vanilla, mixing well.

Combine flour, baking soda, and salt; add to batter alternately with buttermilk, beginning and ending with flour. Mix at low speed after each addition until blended.

Spoon batter into paper-lined standard muffin pans, filling each cup full. Bake at 350 degrees for 15 to 18 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pans. Remove from pans and cool completely on a wire rack.

Take a plug out of center top of each cupcake, going pretty deep but not quite to the bottom of each cake. Reserve the pieces.

Spoon marshmallow creme into a zip-top freezer bag; seal bag, cut a hole in 1 corner. Pipe creme into hole of each cupcake. Replace top portion of each cupcake piece to regain smooth top. Gently frost cupcakes.