Chocolate Fudge Cupcakes With Marshmallow Filling

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These Chocolate Fudge Cupcakes with Marshmallow Filling are so delicious and they'll take you back to your fondest childhood memories. And using the NEW Pillsbury Pre-Filled Pastry Bags makes them come together in no time! Total yum!!

Ingredients

FOR THE CUPCAKE BATTER:

• ¾ cup natural cocoa powder
• ⅔ cup boiling water
• 1 cup buttermilk
• 1¾ cups all-purpose flour
• 1½ teaspoon baking soda
• ½ teaspoon Kosher salt
• ¾ cup (1½ sticks) unsalted butter, room temperature
• 1 cup sugar
• ½ cup light brown sugar, packed
• 3 large eggs
• 2 teaspoons pure vanilla extract

FOR THE FILLING AND ICING:

• ¾ cup confectioners' sugar
• 3 tablespoons unsalted butter, room temperature
• ½ cup store-bought marshmallow creme fluff
• ½ teaspoon pure vanilla extract
• 1 tablespoon heavy cream
• 1 16 oz. Pillsbury Filled Pastry Bag in Chocolate Fudge

Instructions

1. Pre-heat oven to 350°F.
2. Line standard muffin cups with paper liners, or grease with butter and dust with flour (you'll have enough batter for 18 cupcakes).
3. MAKE THE CUPCAKE BATTER AND BAKE THEM:
4. Place the cocoa powder in a bowl and slowly whisk in the boiling water until fully incorporated.
5. Let cool slightly, then whisk in the buttermilk.
6. In a different bowl, sift together the flour, baking soda and salt.
7. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugars on medium until combined and fluffy.
8. One at a time, add the eggs, beating well after each addition. Add the vanilla with the final egg.
9. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat until just combined.
10. Divide the batter among the prepared muffin cups, filling them to almost full.
11. Bake the cupcakes until they are puffed and slightly springy to the touch and an inserted toothpick come out clean. About 20 minutes.
12. Let cool slightly, then remove the cupcakes from the pan and cool completely on wire racks.
13. MAKE THE FILLING THEN FILL THE CUPCAKES:
14. Place the butter in the bowl of a mixer and add the sugar on top.
15. Using the paddle attachment, beat on medium speed until lightened.
16. Add the marshmallow fluff, vanilla and cream, beating until light and fluffy. Set aside.
17. Using a small sharp knife, create a hole in the top of each cupcake about 1½ inches round and 1 inch deep.
18. Fill each cavity with marshmallow filling.
19. Pipe the Pillsbury Chocolate Fudge frosting onto the top of each cupcake.
20. Serve and enjoy!

Source:howtofeedaloon.com