the oomph factor

there are times when, as delicious as a chocolate cupcake is, what you need is that oomph factor. something that takes the cupcake from "hey that was pretty good" to "oh my goodness i think i just died and went to dessert heaven." this cupcake is that scrumptious level of ooey gooey goodness.

decadently moist chocolate cupcake with a gooey filling of marshmallow fluff and whipped cream, and, to top it off, a cream cheese and coconut frosting. seriously, i'm drooling just writing about it.

it's so simple to make and you can tailor it to whatever filling/ frosting combination you want. i've tried this filling with peanut butter and with nutella and both were amazing. this time, i was going for a mounty- inspired taste- a dark chocolate and sweet coconut delight- hence the coconut. you can use your favorite chocolate cake or cupcake recipe, or, you can try mine. i promise you, this recipe will not disappoint. 

maggie's stuffed chocolate cupcakes

for the cupcakes-

2 cups all purpose flour

3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
pinch of salt
1 tsp cinnamon

1 1/2 cup brown sugar

1/4 cup granulated sugar

2 eggs

1/2 cup of oil

1/2 cup of milk

1 chocolate pudding cup

2 tsp vanilla extract

1 boiling water

preheat the oven to 350⁰F*. line 2 muffin tins with muffin liners. 

combine dry ingredients together and set aside. in a large bowl, whisk the eggs together with oil and milk until everything is smooth. add the pudding and vanilla and stir until combined. add the dry ingredients and, while stirring, slowly pour in the boiling water, and gently stir until everything is combined. divide batter unto the muffin tins. bake for 15- 18 minutes, or until a toothpick comes out clean. 

*if you're using a convection oven, lower the oven temp to 325 and bake for 12- 15 minutes.

for the filling-

1/4 cup softened, unsalted butter

1 jar of marshmallow fluff

3-4 tablespoons of heavy whipping cream

optional- 1/4 cup powdered sugar

using a hand mixer or stand mixer, cream the butter and marshmallow fluff until it's smooth. add the whipping cream and beat until the filling is smooth and creamy. if you want it gooier, add less cream. if you want it more smooth, add more cream. if you want it sweeter, add the powdered sugar- this will make the filling stiffer, though.

for the frosting-

your favorite frosting with as much coconut as you want. i used about 1 1/2 cups of sweetened shredded coconut and duncan hines cream cheese frosting. it was on sale and cream cheese wasn't.

now that you have all the parts made and ready to go, it's time to assemble the cupcakes!

1. wait until the cupcakes are completely cool. 

2. using a small spoon, gently scoop out the top of the cupcake and save it.

3. scoop out the inside until you have a hollow big enough to fit about spoonful of filling.

4. spoon the filling into the cupcake. 

 5. replace the cap over the filling

6. slather your favorite frosting over the top. step back and revel in the deliciousness you have just created. 

see? i told you it was easy.

until next post- maggie