One of my new favorite cooking shows to watch is Everyday Baking on PBS. All of the recipes are from Martha Stewart’s Everyday Food magazine, though Martha is not actually on the show. I think the reason I like the show is because they tend to make everything look so easy. It makes me believe that I too could create the most perfect apple pie. Anyway, on one of the recent episodes I watched with Shane they made cream-filled chocolate cupcakes. They reminded both of us of Hostess cupcakes and I knew I wanted to try them. The other day when I made the chocolate cupcakes with vanilla buttercream frosting, I saved a few of the cupcakes to fill. The frosting couldn’t be easier to make, and Shane really liked the filled cupcakes! I had made these cupcakes in my jumbo muffin pan so they were huge and I probably could have filled them with more frosting to make them even better. That just gives me a reason to make them again sometime…

Marshmallow Cream Filling
from Everyday Baking

1½ cups marshmallow cream
8 tablespoons (1 stick) unsalted butter, room temperature

In a medium bowl, whisk marshmallow cream and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.

Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hallow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

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