Another page in my journey through the Martha Stewart Cupcakes book, these should technically be called Creme Filled Standard-Sized Cupcakes. This is not because I don't own a jumbo sized cupcake pan (I do), but because I was serving them to a class of second graders. The occasion happened to be the second grade teacher's birthday, and I decided it would be no present to her if I gave all the kids jumbo sized cupcakes!
Trying to be a studious baker, I dirtied two bowls - one for wet and one for dry ingredients. I added extra cocoa powder after reading comments that the recipe didn't seem chocolate-y enough.
Here's the combined batter.
- and 24 four standard-sized cupcakes (vs. 12 jumbo).
The cupcake batter was heavy and resulted in a crackly top.
To fill the cupcakes, carve out the top and fill. Replace the top.
Martha's recipe simply had a marshmallow creme topping swirled on top. I added an extra layer of chocolate frosting (should have used the glossy ganache!) and then swirled on the marshmallow creme.
It's like a Hostess Ding Dong, only way better!
You can find this recipe on Martha's website.