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Add a photoServings: 12
Ingredients
- 3/4 c. butter - (3/8 lb) room temperature
- 1 1/2 c. sugar
- 2 lrg Large eggs
- 2 c. all-purpose flour
- 1/2 c. Dutch-process unsweetened cocoa
- 2 tsp baking pwdr
- 1/2 tsp salt
- 1 c. lowfat milk
- 1 jar marshmallow cream - (7 ounce)
- 8 ounce cream cheese room temperature
- 1/2 c. butter - (1/4 lb) room temperature
- 1 1/2 c. powdered sugar
- 6 Tbsp. unsweetened cocoa
Directions
- In a bowl, with a mixer on medium speed, beat butter and sugar till smooth. Add in Large eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- In another bowl, mix flour, cocoa, baking pwdr, and salt. Stir half the flour mix into butter mix. Stir in lowfat milk just till blended. Add in remaining flour mix and stir just till incorporated. Spoon batter equally into 16 muffin c. (1/3-c. capacity; c. should be almost full) lined with paper baking c..
- Bake in a 350 degrees regular or possibly convection oven till tops spring back when lightly pressed in the center and a wooden skewer inserted into the center comes out clean, about 20 min. Let cold in pans on racks for 5 min; remove cupcakes from pans and set on racks to cold completely, at least 30 min.
- With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and throw away about 1/2 inch from the bottom of each cylinder. With tip of knife, hollow out a small cavity inside each cupcake.
- Spoon marshmallow cream into a pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.
- Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or possibly spread on cupcakes with a knife.
- Chocolate Cream Cheese Frosting: In a bowl, with a mixer on low speed, beat cream cheese and butter till well blended. In another bowl, sift together powdered sugar and unsweetened cocoa. Beat into cream cheese mix till frosting is smooth.
- This recipe yields 16 cupcakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 549 | |
| Calories from Fat 239 | 44% |
| Total Fat 27.18g | 34% |
| Saturated Fat 16.22g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 538mg | 22% |
| Potassium 97mg | 3% |
| Total Carbs 72.23g | 19% |
| Dietary Fiber 1.1g | 4% |
| Sugars 49.18g | 33% |
| Protein 5.82g | 9% |
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