CHOCOLATE CREAM CUPCAKES

Ingredients
cupcakes (makes 12)

• 1 cup all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup boiling water
• 1/3 cup cocoa powder
• 1/3 cup semisweet chocolate chips
• 1 Tbsp. instant espresso
• 3/4 cup sugar
• 1/2 cup sour cream (I subbed plain Greek yogurt)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp. vanilla extract

filling

• 3 Tbsp. water
• 3/4 tsp. unflavored gelatin
• 4 Tbsp (1/2 stick) unsalted butter, softened
• 1 tsp. vanilla extract
• pinch salt
• 1 1/4 cups marshmallow creme (i.e. Fluff)

glaze

• 1/2 cup semisweet chocolate chips
• 3 Tbsp. unsalted butter

Directions
1. Adjust oven rack to middle position and heat oven to 325 degrees F.
2. Grease and flour 12-cup muffin tin.
3. Combine flour, baking soda and salt in a small bowl.
4. In a large bowl, combine the water, cocoa, chocolate chips, and espresso, until smooth.  Add in sugar, sour cream (or yogurt), oil, eggs, and vanilla and mix until combined.
5. Whisk in flour mixture just until incorporated. 
6. Divide batter evenly among muffin cups.  Bake for 18-22 minutes until a toothpick inserted in the center comes out with just a few dry crumbs.  Cool in pan for 10 minutes, then cool completely on a wire rack.
7. To make filling. Combine water and gelatin in a large bowl and let sit until softened, about 5 minutes.  Microwave for about 30 seconds, until mixture bubbles around edges and gelatin dissolves.  Stir in butter, vanilla and salt until combined. 
8. Let mixture cool until warm to the touch and mix in marshmallow crème until smooth.  Refrigerate until set – about 30-40 minutes. 
9. Once set, transfer 1/3 cup to a pastry bag fitted with a small, plain tip. Reserve remaining for filling cupcakes.
10. To assemble cupcakes.  Microwave chocolate and butter in a small bowl, stirring occasionally, until smooth – about 30 seconds.  Cool to room temperature – about 10 minutes.
11. Insert the tip of a paring knife at a 45 degree angle about 1/4 inch from the edge of the cupcake.  Cutout and remove the cake cone.
12. Cut off all but the top 1/4 inch of the cake cone, leaving a circular disc of cake. Discard (eat) the bottom of the cone.
13. Using a spoon, fill each cupcake with the marshmallow mixture and then top with the reserved cake top.
14. Spread the glaze over the top of the cupcake.  Once the glaze has set – pipe on a curlicue using the reserved marshmallow filling.
Source: Cook’s Country, Feb./March 2010