| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 24 cupcakes |
Ingredients
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 4 ounces unsweetened chocolate, chopped
- 1 stick unsalted butter, cut into pieces
- 2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter, at room temperature
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- 1 cup marshmallow creme
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1 stick plus 1 tablespoon unsalted butter
- 2 1/4 teaspoons vanilla extract
- 1 tablespoon milk
- 2 cups confectioners’ sugar
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees. Place paper liners in two 12-cup muffin pans.
- Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
- Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
- Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.
- Prepare the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
- Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
- Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 315 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 2 g |
| Cholesterol | 52 mg |
| Sodium | 167 mg |
Reviews
Great recipe! It’s just what I was looking for! Some small details I would add: The butter for the cupcake batter needs to be cold straight from the fridge. The wet ingredients for the cupcake batter need to cool until it is a hot fudge consistency before adding the dry ingredients. When adding the dry ingredients to the cupcake batter, mix in all at once, not in batches. Keeping these in mind I have been able to replicate this recipe perfectly multiple times!
I LOVE this recipe because it’s simple and easy and espadrilles Delicious. !!,!,!,!,!
I made 21 cupcakes with this recipe; I suppose I could have stretched it out and made 24, but they would have been a bit small. I think the recipe made too much filling and frosting, but perhaps that’s because I didn’t use enough / prefer to use less. The recipe was a little difficult to follow. I did substitute semi-sweet chocolate chips for the bittersweet chocolate as that’s what I had on hand. These cupcakes were very popular with my family; nevertheless, I’m not sure I’d make them again. They were a little dry but super tasty with vanilla ice cream. And many of them fell in the center, but that’s where I put the filling so it wasn’t a problem. This is a great alternative to the store bought version, if that’s what you are looking for. If you want a simple cupcake recipe, try something else.
I’ve made this many times but for some reason couldn’t find my copy of the recipe so I pulled it up on the food network site today and was so surprised by the negative reviews. Are there a lot of steps to this recipe? Yes. Have my cupcakes ever “sunk”? No. They are always WONDERFUL!!!
I followed the recipe exactly and the cupcakes sunk in the center, were overcooked at 25 minutes and to crumbly to decorate. I ended up throwing them away. I made my usual chocolate cake recipe and then filled it with the cream center and topped it with the ganache. It turned out really good…. I think the cake recipe is just not correct because the rest of it was really good.
I noticed a lot of poor reviews for this cupcake. I have made the recipe twice and have had great success, no sinking or anything on mine! great flavor and texture. Way better than the store bought ones. Yes it does take work to prepare them but have had rave reviews from Friends and Family on this one! Definitely a treat when I do make them, not your everyday cupcake.
I wanted to make this recipe but I became suspicious of the ingredients list: Two teaspoons of baking powder AND two teaspoons of baking soda–and only 1-1/4 cups of flour? I thought, “This is way too much leavening. The cupcakes are going to rise too much and then fall.” According to many of the comments posted here, that’s exactly what happened to a lot of you. Thank you for warning me off of a potentially really bad recipe. I’m going to go back to the Martha Stewart standard that has worked so well for me in the past.
The other reviewers noted that these cupcakes sank. Big time sink. But the texture was otherwise good. The filling was a little sweet but since there is not much in the cupcake it was ok . The sink hole turned out to be a great spot to put the filling. The ganache was fine. I skipped the icing and just used a drop of filling on top. I told my husband this recipe is going away, but that was before he ate 3 of them! Friends also enjoyed them. So what do I know?
The cupcakes sunk, stuck to the liners, and were too crumbly to eat. The filling was way too sweet and I had to spoon the ganache over the top instead of dipping (the cupcakes crumbled in the ganache when I tried to dip). My suggestion is to save your ingredients for a better recipe.
These were really good. I did think the cupcakes came out a little overdone, but they were crunchy not burnt, but really it didnt matter much once they were filled, covered in ganache and refrigerated. Everyone loved them and I already have requests to make them again. I will say I only got 15 cupcakes out of the batter so next time I will prolly double the cupcake recipe as they go quickly! This is definitely a keeper recipe. It was very easy to make, just be aware there are a lot of steps and you will have a mountain of dishes to do afterwards. oh and i would chill the filling a bit before putting into a frosting bag so it doesn’t run out and make a mess.