Chocolate Cupcakes with Cream Filling
1/2 cup plus 2 Tbsp cake flour
1/3 cup unsweetened Dutch-process cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1 Pinch salt
2 large eggs separated
1/3 cup canola oil
1/2 cup plus 2 Tbsp sugar
2 Tbsp water
6 Tbsp unsalted butter softened
1 1/2 cups confectioners' sugar
3/4 cup Marshmallow Fluff
1 1/2 Tbsp plus 1 tsp heavy cream
1/4 cup heavy cream
4 ounces bittersweet chocolate finely chopped
1 Tbsp unsalted butter softened
1. Make the Cupcakes: Preheat oven to 350 degrees (F). Spray a
12-cup nonstick muffin pan with vegetable oil spray. In a medium
bowl, sift the flour and cocoa with the baking powder, baking soda
and salt. In another bowl, using an electric mixer, beat the egg
yolks with the canola oil, 1/2 cup of the sugar and the water. Beat
in the dry ingredients at low speed until smooth.
2. In a clean bowl, using clean beaters, beat the egg whites at high
speed until soft peaks form. Add the remaining 2 tablespoons of
sugar and beat until stiff and glossy. Beat one-fourth of the whites
into the batter, then fold in the remaining whites until no streaks
remain. Spoon the batter into the muffin cups, filling them halfway.
Bake for 15 minutes, or until the cupcakes are springy when touched.
Let the cupcakes cool for 5 minutes, then turn them out onto a wire
rack to cool completely.
3. Make the Filling: In a medium bowl, beat the butter with the
confectioners' sugar, Marshmallow Fluff and 1-1/2 tablespoons of the
heavy cream at medium speed until fluffy. Transfer all but 1/2 cup
of the filling to a pastry bag fitted with a 1/4-inch plain round
tip. Beat the remaining 1 teaspoon of cream into the remaining 1/2
cup of filling, and reserve.
4. Line a large baking sheet with wax paper. Insert the tip of the
pastry bag about 1/2-inch deep into the bottom of each cupcake;
squeeze lightly to fill with cream. Set the cupcakes on the sheet.
5. Make the Frosting: Heat the cream in a small saucepan until
steaming. Add the chocolate and let stand for 5 minutes. Add the
butter and stir until smooth. Spread the top of each cupcake with
the frosting. Spoon the reserved filling into a pastry bag fitted
with a very small plain tip, and pipe decorative swirls on each
cupcake. Refrigerate the cupcakes for at least 10 minutes to set the
Makes 1 dozen cupcakes.