Chocolate Cream-Filled Cupcakes with Fudge Icing

This cupcake is an old favorite. It reminds me of the filled cupcakes my mom would buy at the store. I created it when I was 15 for the drama club and color guard bake sales. They were an instant hit and always sold out.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 337 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 pinch salt
• ½ cup semisweet chocolate chips
• 1 teaspoon salt
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 cup vegetable oil
• 1 cup marshmallow creme
• ¼ cup shortening
• 2 cups milk
• 6 tablespoons unsweetened cocoa powder
• 2 large eggs
• 6 tablespoons unsalted butter
• 2 tablespoons corn syrup
• ¼ cup unsalted butter
• 2 ¾ cups confectioners' sugar
• 5 tablespoons evaporated milk

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.

Step 2

Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.

Step 3

Spoon batter into the prepared muffin cups, filling each about 1/2 full.

Step 4

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.

Step 5

Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.

Step 6

Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.

Step 7

Dip the tops of the cupcakes into the fudge icing and set aside to dry.

Step 8

While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.