Fauxstess Cupcakes
 
Prep time
Cook time
Total time
 
Just like the cupcakes you remember from your childhood, only much, much better! Dark chocolate cake filled with buttery marshmallow filling and topped with smooth chocolate ganache and tell-tale swirls. Enjoy! Recipe source: inspired by Annie's Eats
Serves: Approximately 24 cupcakes
Ingredients
Cupcake ingredients:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ½ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 2 cups butter milk (no buttermilk? add 2 Tablespoons white vinegar to your milk and let it sit for 5 minutes as a substitute)
  • 2 teaspoons vanilla
Marshmallow filling ingredients:
  • 1 and ½ {7 ounce} jars of marshmallow creme (or 1 and ½ cups)
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 12 Tablespoons softened butter
  • 3 Tablespoons heavy cream
Ganache Frosting ingredients:
  • 5 ounces semi-sweet chocolate, chopped
  • ½ cup plus 2 Tablespoons heavy cream
Instructions
Cupcakes:
  1. Combine dry ingredients (flour, sugar, cocoa, soda, powder and salt) in a large bowl or stand mixer using the whisk attachment.
  2. Once combined, add wet ingredients (oil, eggs, butter and vanilla) and beat for 2 minutes on medium speed.
  3. Pour into cupcake lined tins (fill liners about ½ full) and bake at 350 degrees for 20-24 minutes.
  4. Remove from oven and let sit in pans for 1 minute, then transfer to cooling rack and let cool completely.
Filling:
  1. Add softened butter to bowl and beat until smooth and fluffy. You don’t want lumps in your butter for this filling!!
  2. When smooth, add remaining ingredients (marshmallow, sugar, vanilla and 3TBS of the whipping cream.)
  3. Beat until smooth and fluffy. If filling is heavy and dense, add additional cream 1 Tablespoon at a time until desired consistency is met.
  4. Once smooth, remove ¾ to 1 cup of the filling and put it in a small bowl off to the side. Put the remaining filling into a piping bag – use a large round or star tip.
To fill:
  1. Press the end of the piping tip firmly into the middle of the cupcake and squeeze gently to fill cupcake. Don't press too hard or your cupcake will explode. Trust MEEE!
  2. After you’ve filled the cupcakes, it’s time to frost them.
Ganache frosting:
  1. Bring a pan of water to a rolling boil. Put a heat-proof glass bowl on top of the pan, over the boiling water and pour your whipping cream into the bowl. Bring your whipping cream to a steam, stirring occasionally. Cream should be hot but not boiling. Remove from heat. Add the chopped chocolate, and using a whisk, stir until cream and chocolate are smooth.
To frost:
  1. Dip the top of each cupcake into the cooled ganache. Allow the excess chocolate to drip from the top of the cupcake, and set aside.
  2. Repeat with each cupcake, then place in refrigerator for 15-30 minutes to harden.
For swirls:
  1. Remember that cup of filling you put to the side earlier?
  2. Add the mixture to a piping bag with a small (#3 or writing) tip. Take a practice run before you start swirling, but they don’t have to be perfect, these are FAUXSTESS cupcakes! If you want the real thing, go to the store and get some. But trust me, these are much better.
  3. After your frosting is done and the swirls are in place, put the cupcakes into the refrigerator for another 20 minutes or until your ganache is set.
  4. Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/02/fauxstess-cupcakes-2.html/