Chocolate Cream-Filled Fudge Cupcakes

Recipe Collection: Dessert

Chocolate Cream-Filled Fudge Cupcakes bring rich, chocolatey goodness to any celebration! These vegetarian American treats feature a moist cupcake base, creamy marshmallow filling, and luscious fudge icing. Perfect for birthdays, bake sales, or a sweet snack, these cupcakes are versatile and delicious. Pair them with vanilla ice cream for an extra treat. Easily accessible through EasyChef Pro, add this recipe to your digital cookbook and enjoy seamless cooking with the shopping list feature. Impress your friends and family with these scrumptious cupcakes!

Overview

These Chocolate Cream-Filled Cupcakes with Fudge Icing are a delightful treat reminiscent of store-bought favorites. Created for bake sales, they quickly became a hit, thanks to their rich chocolate flavor and creamy filling.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Serving Size: 30

Cooking Time: 70 minutes

Ingredients

• 3 Cups all-purpose flour
• 2 Cups white sugar
• 0.33 Cups unsweetened cocoa powder
• 1 Teaspoon baking soda
• 1 Teaspoon baking powder
• 1 Teaspoon salt
• 2 Cups milk
• 1 Cup vegetable oil
• 2 Large eggs
• 1 Teaspoon vanilla extract

Filling

• 2 Cups confectioners' sugar
• 0.25 Cups unsalted butter
• 0.25 Cups shortening
• 3 Tablespoons milk
• 1 Teaspoon vanilla extract
• 1 Pinch salt, to taste
• 1 Cup marshmallow creme

Fudge Icing

• 2.75 Cups confectioners' sugar
• 6 Tablespoons unsweetened cocoa powder
• 6 Tablespoons unsalted butter
• 5 Tablespoons evaporated milk
• 1 Teaspoon vanilla extract
• 0.5 Cups semisweet chocolate chips
• 2 Tablespoons corn syrup

Steps

1. Preheat the oven to 375°F (190°C). Coat 30 cupcake cups with butter and flour.
2. In a large bowl, mix flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, whisk milk, oil, eggs, and vanilla extract. Slowly add dry ingredients to the wet mixture and mix well.
3. Spoon the batter into the prepared muffin cups, filling each about halfway.
4. Bake in the preheated oven for 15 to 17 minutes, until the tops spring back when lightly pressed. Remove cupcakes from tins and let cool completely, about 10 to 15 minutes.
5. For the filling, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt in a bowl; beat until well mixed. Reserve about 1.5 cups of the filling mixture for decorating. Add marshmallow creme to the remaining filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture and pipe into cooled cupcakes.
6. For the icing, mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave on high for 30 seconds. Stir and repeat until smooth.
7. Dip the tops of the cupcakes into the fudge icing and set aside to dry.
8. While the icing is drying, place the reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.

Enjoy these delicious cupcakes as a sweet treat for any occasion!