Categories: Dessert

Ingredients

• 1 cup unsalted butter (room temperature, plus more for muffin tins)
• 3/4 cups unsweetened cocoa powder plus more for muffin tins
• 2 cups all-purpose flour spooned and leveld
• 2 tsps baking pwder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 cups sugar
• 3 large eggs (room temperature)
• 1 cups ssour cream (room temperature)
• 1 1/2 cups (7.5 oz jar) marshmallow creme for filling
• 1/2 cups unsalted butter for filling room temperature

Directions

1. Preheat oven to 350 degrees. Butter two 6 cup (each with a 1 cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).

2. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack. Meanwhile, prepare filling: in a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8 inch opening. Using a small melon baller, scoop out center of each cupcake from teh bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

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