Chocolate Cream Cupcakes

Chocolate Cream Cupcakes

Cupcake
3/4 cup sugar
1/2 cup sour cream,
1/2 cup vegetable oil,
2 large eggs
1 teaspoon vanilla
1 cup (5 ounces) all-purpose flour,
1/2 teaspoon baking soda
1/4 teapoon salt
1/2 cup boiling water
1/3 cup cocoa powder (I used dutch-processed),
1/3 cup semi-sweet chocolate chips (I used Ghirardelli
1 tablespoon instant espresso powder

Cream filling
3 tablespoons water
3/4 teaspoon unflavored gelatin
4 tablespoons softened, unsalted butter (cut into small pieces)
1 teaspoon vanilla
pinch of salt
1 1/4 cups marshmallow creme

Ganache
1/2 cup semi-sweet chocolate chips
3 tablespoons unsalted butter

1. Heat the oven to 325-degrees and put cucpcake liners in a standard muffin tin (or you can grease and flour the tin). Combine 1 cup (5 ounces) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teapoon salt in a bowl. In a large bowl, whisk together 1/2 cup boiling water, 1/3 cup cocoa powder (I used dutch-processed), 1/3 cup semi-sweet chocolate chips (I used Ghirardelli), and 1 tablespoon instant espresso powder until smooth. Add 3/4 cup sugar, 1/2 cup sour cream, 1/2 cup vegetable oil, 2 large eggs and 1 teaspoon vanilla and mix until combined. Whisk in the flour mixture until incorporated. Divide the batter evenly among 12 muffin cups and bake 18 to 22 minutes (check doneness with toothpick). Cool them in the tin for 10 minutes and on a wire rack until completely cooled.


2. For the cream filling, combine 3 tablespoons water and 3/4 teaspoon unflavored gelatin in a large bowl and let sit for 5 minutes to let the gelatin soften. Microwave until the mixture bubbles around the edges and the gelatin is dissolved, about 30 seconds. Stir in 4 tablespoons softened, unsalted butter (cut into small pieces), 1 teaspoon vanilla and a pinch of salt until combined and the butter is melted. Let it cool for 5 minutes, then whisk in 1 1/4 cups marshmallow creme until smooth (be gentle and patient, the creme will eventually loosen up and smooth out). Refrigerate the mixture until set, about 30 minutes. Place about 1/3 cup of the filling into a pastry bag with a small, round tip to use for piping the swirls on top of the cupcakes.


3. When you are ready to assemble the cupcakes, microwave 1/2 cup semi-sweet chocolate chips with 3 tablespoons unsalted butter until you can stir it smooth. Cool the glaze to room temperature, about 10 minutes. Cut a cone out of the top of each cupcake with a sharp knife (this is easier if the cupcakes have been partially frozen for about 30 minutes first) and then cut off all but the top 1/4-inch of the cone (this will be placed back over the filling). Fill each indentation with 1 tablespoon of the filling and replace tops. Spread 2 teaspoons of cooled glaze over the tops and let set for 10 minutes. Use the reserved filling in the pastry bag to pipe curlicues across the tops.