Marshmallow Crème filled Chocolate Cupcakes

Marshmallow Crème filled Chocolate Cupcakes!!

If you’ve been searching for the best chocolate cake recipe ever…look no further! After a little research I came across this recipe shared by Ina Garten called Beatty’s Chocolate Cake. It got awesome reviews & was quite popular among fellow food bloggers, so of course I wanted to make it too!

But, I couldn’t help but wonder who the master creator behind this recipe was. I mean, don’t you want to know who Beatty is!? As it turns out, Beatty is the grandmother of a friend of Ina Garten. Back in the day, Beatty would whip up her famous chocolate cake & send it off with her husband on his milk route so he could deliver to their customers. Ohh that is surely one milkman I would look forward to seeing! What ever happened to milkmen anyway??

Beatty’s Chocolate Cake is light, super moist, and its rich, chocolaty goodness is sure to please any palate. The secret ingredient? Coffee! I decided to make a batch of cupcakes with this recipe & the results were marshmallow crème filled chocolate cupcakes topped off with a little ganache…absolutely sinful. If you leave out the marshmallow filling, they will still turn out delicious too :) XOXO....little j Y

Marshmallow Crème filled Chocolate Cupcakes

Recipe inspired from: Ina Garten’s Beatty's Chocolate Cake

* Makes 24 cupcakes

Cake:

1 ¾ cups flour

2 cups sugar

¾ cups cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup buttermilk

½ cup vegetable oil

2 eggs

1 tsp vanilla

1 cup freshly brewed coffee

Preheat oven to 350 degrees F. 

Arrange cupcake liners in muffin pan. {Tip: Lightly spray the top of the pan with butter to avoid cupcake tops from sticking to it after baking.}

Sift flour, sugar, cocoa, baking soda, baking powder, and salt into bowl of electric mixer. Mix on low speed {using paddle attachment} until combined. In another bowl or large measuring cup, combine buttermilk, oil, eggs, and vanilla. Mix lightly with a fork. With the mixer on low speed, slowly add the wet ingredients into the dry ingredients. Lastly, add in the coffee and stir until just combined. Pour or scoop batter into muffin liners {about 2/3 high}. Bake for 18 minutes. Let cool for a few minutes in pan before transferring to baking rack to cool completely.

{Modifications: To bake as a cake, pour batter into 8 or 9 inch round pans. Bake for 35-40 minutes at 350 degrees F.}

Filling:

1 (7 oz) jar Jet-Puffed Marshmallow Crème

After cupcakes have cooled completely, you are ready to add in the marshmallow filling. Scoop marshmallow crème into a pastry bag fitted with a round tip. Insert tip of pastry bag into center of cupcake & squeeze in desired amount of crème. If the crème puffs out of the cupcake, scrape off any excess before applying the ganache.

Ganache:

½ cup heavy cream (+ extra to achieve desired consistency)

8 oz semi-sweet chocolate chips

Heat the heavy cream & chocolate chips in a bowl over a pot of simmering water until smooth. Add additional heavy cream to thin out the consistency of the ganache. Using a knife, spread a thin layer onto each cupcake.