Devil’s Food Cupcakes with Marshmallow Creme Filling

I wanted to make some decorated cupcakes for our Mardi Gras celebration, but wanted something more than just a plain cupcake. I decided I would make cupcakes from the devils food cake recipe from Lee Bailey’s Country Desserts cookbook, and add a marshmallow filling.

This cake recipe is fantastic. I like a home made batter, but like the consistency of a boxed cake. This recipe is all that. At the time of this post, I was researching where I could link the picture of Lee Bailey’s Country Desserts cover, and found that he passed away some years ago. Knowing how many recipes I have made and love from his many cookbooks, he will be truly missed. I will cherish the cookbooks I have, and will publish the many recipes as I remake them here on my blog. Check out his Snickerdoodles recipe here.

I use Nestle’s pre-melted unsweetened chocolate for recipes calling for melted chocolate. It is much easier than the drudgery of melting a couple of squares of chocolate. I just stick the pouches into a tall glass and fill with hot water before cutting pouches, which softens the chocolate. Simply cut the pouch, and you can squeeze the chocolate out easily.

 

 

Devil's Food Cupcakes with Marshmallow Creme Filling
 
Prep time
Cook time
Total time
 
Home made devils food cupcakes with a marshmallow cream filling, with a wonderful almond frosting.
Author:
Recipe type: Dessert
Serves: 18
Ingredients
  • Cupcakes:
  • 1-2/3 c. sifted cake flour (not self rising)
  • ¼ c. unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ c. (1 stick) unsalted butter, softened
  • 1-1/2 c. firmly packed dark brown sugar
  • 1-1/2 tsp vanilla extract
  • 2 large eggs
  • 2 oz. unsweetened chocolate, melted and cooled
  • ¾ c. strong hot coffee (not instant)
  • For the Marshmallow Filling:
  • 4 tsp very hot water
  • ¼ tsp salt
  • 1 (7-1/2 oz) jar of Marshmallow Fluff
  • ½ c. shortening
  • ¾ c. confectioners sugar
  • ½ tsp vanilla extract
  • For the Frosting:
  • 1 - 1 lb. box confectioners sugar
  • ⅓ c. shortening
  • 4-5 Tbsp milk or water
  • 1 tsp. flavored extract (vanilla or almond)
Instructions
  1. For the Cupcakes:
  2. Preheat oven to 350° F. Line 18 muffin tin cups with paper cupcake liners. Sift together the flour, cocoa, baking soda and salt. Set aside.
  3. Cream the butter and brown sugar until smooth, about 3 minutes; then stir in the vanilla. Add the eggs, one at a time, beating 2 minutes after each addition. Beat in the melted chocolate and gradually stir in the hot coffee.
  4. Add the flour mixture, one third at a time, beating well after each addition. Pour batter into muffin cups equally, and bake just until tops spring back when pressed or cake tester comes out clean, about 25 minutes. Cool and fill with marshmallow filling if desired.
  5. For the Marshmallow Filling:
  6. Melt salt in hot water and set aside. Mix marshmallow fluff, shortening, powdered sugar and vanilla with electric mixer, until well blended. Add hot water and salt and mix thoroughly.
  7. Using a pastry bag and a cake frosting tip (22 star tip is a good size), fill cupcakes with about a tablespoon of filling; or, cut a wedge out of the cupcake and fill with a little filling and replace the top. If filling with a pastry bag, frost with any icing you prefer. If cutting into the cupcake, filling and replacing the top, you can just dust with confectioners sugar.
  8. For the Frosting:
  9. Cream shortening and sugar together. Add milk or water and extract to desired consistency.
Notes
You can add any flavor of extract you want. I don't like my frosting too greasy so I don't use a lot of shortening. If you would like more, Just add more. You can always adjust the consistency by adding more sugar or water or milk. Pipe with a pastry bag and I used a #2D tip.

 

 

Lee Bailey’s Country Dessert Cookbook

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