Tuesday, April 17, 2012

Chocolate Fluffernutter Cupcakes


 I needed something REALLY awesome to celebrate the amazing Erin completing her first half marathon, so I came up with these. They are chocolate cupcakes, filled with marshmallow fluff, and topped with peanut butter icing. Need I say more?? I used the chocolate cake recipe my mom used for birthdays and special occasions when I was a kid, which is not only delicious, but easy to make.

(For a printable version of this recipe, click here)
Chocolate Celebration Cake (Yield 2, 9" layers or 24 standard cupcakes)


2 eggs
2/3 cup shortening
2 cups sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups flour
1/2 cup cocoa powder
2 teaspoons baking soda dissolved in 1 cup water
1 cup sour milk*

*Sour milk can be made by adding 1 tablespoon of white vinegar or lemon juice per cup of milk. Stir well and allow to sit for a few minutes before adding to the batter.


Step #1 - Preheat oven to 350* F.

Step #2 - Cream together the eggs, shortening sugar and vanilla.


Step #3 - In a separate bowl, mix together the flour, salt, and cocoa powder.

Step #4 - Slowly add the flour mixture to the egg mixture, alternating additions with the milk and water until all are fully incorporated.The batter will be soupy.

Step #5 - Bake cupcakes for 17-20 minutes at 350* F. Layers should bake for 25-30 minutes. Cake is done when a toothpick inserted into the center comes out clean.


Peanut Butter Icing

1 cup butter, softened
1 cup creamy peanut butter (avoid 'all natural' varieties for this recipe)
4-5 cups confectioners sugar
1-2 tablespoons milk

Mix all ingredients together, adding the milk/sugar in amounts to get your desired consistency.

To assemble cupcakes.......

Once completely cool, use a knife or cupcake coring tool to remove the centers from the cupcakes. If you are using a knife (as I did), be careful not to remove the cake all the way to the bottom of the paper. Then, fill the holes with marshmallow fluff. A seven ounce jar will have enough for two dozen cupcakes. If you have time, I recommend filling them and letting them sit for a few hours before topping them up with a little more filling. The marshmallow will condense a little once it sits, so if you want them really full, this is the best way to do it.

Then, all you need to do is to apply the peanut butter icing. I piped mine with a Wilton 1M tip. Garnish with mini Nutter Butter cookies if desired.


7 comments:

  1. And they were SO DELICIOUS.

    ReplyDelete
  2. Oh what I would give for about 5 of those yummy cupcakes right now:-)

    ReplyDelete
  3. Hi,

    I followed you over from Crazy Sweet Tuesday Link Party and these not only look amazing they sound delicious too.

    I would love to invite you to share this, and any other posts you would like to, at my Creative Thursday Link Party at www.michellestastycreations.blogspot.com. (Link up until Monday 4-23-12)

    Have a great day,
    Michelle

    ReplyDelete
  4. Sounds so yummy! BTW - I love your bowls!

    ReplyDelete
  5. Thanks for linking up this delicious recipe.

    Have a great week,
    Michelle

    ReplyDelete
    Replies
    1. Thanks for the invite! All the recipes look so delicious!

      Delete