89% would make again
Stuffed Super Bowl Cupcakes
June 10, 2019
Ingredients
for 12 cupcakes
For the cake
- 1 stick butter
- 1 cup sugar (200 g)
- 4 eggs
- 1 ½ cups flour (185 g)
- ½ cup cocoa powder (60 g)
- 1 teaspoon baking soda
- 1 cup buttermilk (240 mL)
For the filling
- 7 oz marshmallow fluff (200 g)
- 1 stick butter
- ½ cup powdered sugar (80 g)
- 1 teaspoon vanilla
- 1 tablespoon food coloring, favorite team color
For the frosting
- 1 cup heavy cream (240 mL)
- 4 tablespoons sugar
- 6 oz chocolate chips (170 g)
- 1 tablespoon butter
Nutrition Info
- Calories 384
- Fat 18g
- Carbs 54g
- Fiber 2g
- Sugar 37g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Preheat oven to 350°F (180°C)
- Cream the butter and sugar until fluffy. Beat in 4 eggs, one at a time.
- In a separate bowl, mix the flour, cocoa powder, and baking soda. Alternate mixing half of the dry ingredients and buttermilk into the egg mixture.
- Line the bottom of a 9×13 (22x33 cm) glass dish with parchment paper, and grease. Pour in batter, and bake for 22-25 minutes.
- For the filling, mix the marshmallow fluff, butter, powdered sugar, and vanilla. Set a little aside, and color the rest.
- Cool completely, and with a 2-3 inch (5-7 c m) cookie cutter or biscuit cutter, cut 12 circles into the cake.
- Cut each cake in half horizontally, and scoop out a little cake out of each side. Fill, and stack the cake with the scooped sides in the middle.
- For the frosting, bring the cream and sugar to a boil, and pour over the chocolate chips and butter. Stir until there are no longer lumps.
- Spread the frosting over the top and sides of each cake. Let dry, flip, and cover the bottom with frosting.
- Pipe a football design on the top of the cake with the filling you set aside.
- Enjoy!
