Stuffed Super Bowl Cupcakes
for 12 cupcakes
For the cake
1 stick butter
1 cup (200 g) sugar
1 ½ cups (185 g) flour
½ cup (60 g) cocoa powder
1 teaspoon baking soda
1 cup (236 mL) buttermilk
For the filling
7 oz (200 g) marshmallow fluff
1 stick butter
½ cup (80 g) powdered sugar
1 teaspoon vanilla
food coloring, favorite team color
For the frosting
1 cup (236 mL) heavy cream
4 tablespoons sugar
6 oz (175 g) chocolate chips
1 tablespoon butter
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 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 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.
More like this
Strawberry Shortcake Cheesecake Dome (Charlotte Royale)
Strawberry Cheesecake Cake Roll
Butter Lava Cake
Strawberry Lemonade Cake
Sticky Bun Cake
Chocolate Chip Bananas Foster 'Box' Cheesecake
Get the Tasty Cooking Kit
Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.