chocolate cream cupcakes

By á-3918

Ingredients

• FILLING:
• 1 cup flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup boiling water
• 1/3 cup cocoa
• 1/3 cup semi sweet choc. chips
• 1 TBSP instant espresso powder
• 3/4 CUP SUGAR
• 1/2 CUP SOUR CREAM
• 1/2 CUP VEG. OIL
• 2 LARGE EGGS
• 1 TSP VANILLA EXCTRACT
• 3/4 tsp unflavored gelatin
• 3 TBPS water
• 4 tbsp (1/2 stick) unsalted butter , softened
• 1 tsp vanilla extract
• pinch of salt
• 1 1/4 cup marshmallo cream
• GLAZE:
• 1/2 cup semit sweet choc. chips
• 3 tbsp unsalted butter

Preparation

Step 1

for the cup cakes: adjust oven rack to middle position and heat oven to 325 degrees. spray 12 cup miffin tin with veg. oil spray and flour. combine four, bking soda, and salt in bowl. whisk water, cocoa, choc. chips and expresso powder in large bowl until smooth. add sugar, sour cream, oil, eggs, and vanilla and mix until combined. mix in flour mixture until incorporated. divide batter evenly among miffin cups. bake until toothpivk inserted comes with few dry crumbs attached. 18-22 mins. let cupcakes cool in tin on wire rack for 10 mins. then turn onto wire rack and let cool completly.

for the filling:
sprinkle gelatin over water in large bowl and let sit until gelatin softens, about 5 mins.
microwave until mixture is bubbling around edges and gelatin dissolves, about 30 sec.
stir in butter, vanilla, sand salt until combined. let mixture cool, until warm to touch, about 5 mins. then whisk in marshmallow cream until smooth. refrigerate until set, about 30 mins.
transfer 1/3 cup marshmallow mix to pastry bag fitted with small plain tip., reserve remaining mizture for filling cupcakes.


for the glaze: microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 sec. let glaze cool to room temp. about 10 mins. insert tip of pairing knife and 45 degree angel and about 1/4 inch from edge of cupcake. cup cone from top of each cupcake and cut off all but to 1/4 inch of of cone, leaving curcular disk of cake, fill cupcakes with 1 tbsp. of filling for each cupcake. replace tops, frost with cooled glaze and let sit for 10 mins. using pastry bag, pipe curlicues across glazed cupcakes. serve.