If these were just a ganache-frosted chocolate cupcake, they would still be good. But there’s something about that squiggle that makes them lethal.
Devil’s Food Cupcakes (makes 24 cupcakes):
- 1/2 cup Dutch-process cocoa powder
- 3/4 cup boiling water
- 8 Tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon baking soda
- 1 cup sour cream
- 2 cups sifted all-purpose flour
Preheat oven to 350°F. Line 2 muffin tins with cupcake liners.
Mix the cocoa and boiling water together until smooth in a small bowl and set aside.
Cream the butter and sugar together until light and fluffy. Add vanilla and salt. Beat in eggs, one at a time.
Combine the baking soda with the sour cream in another small bowl. On low speed alternately add the flour and sour cream mixture to the creamed butter, scraping the bowl as needed and beating only until smooth. Add the cocoa on low speed and mix until combined. Scrape the bowl well.
Fill each muffin liner 3/4 full. Bake for about 15-20 minutes, or until the cupcakes spring back when touched lightly in the center. Do not overtake.
Let cool completely. These work best if you make them ahead and have them refrigerated before coring and filling.
Marshmallow Cream Filling
- 5 ounces Marshmallow Fluff
- 3/4 cup (3 ounces) powdered sugar, sifted
- 6 Tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
Whip the filling ingredients together in a food processor until fully combined and light. Fill a pastry bag with a large round tip.
- 6 ounces heavy cream
- 3 tablespoons corn syrup
- 12 ounces chopped dark chocolate
Place chocolate in a medium bowl. Bring heavy cream and corn syrup to a simmer, either in the microwave or on the stovetop. Pour over chopped chocolate. Let sit for a couple minutes, then whisk until smooth.
Core the center out of each chocolate cupcake using a small knife, apple corer, etc. Fill with marshmallow filling all the way to the top and a little bit overfilled. Using an offset spatula, spread the excess filling in a smooth layer over the top of the cupcake so the ganache can be as smooth as possible when you dip them. Chill for at least 30 minutes, or cover and chill overnight.
Rewarm the ganache in the microwave for 15-20 seconds if needed, until warm and fluid. Dip the top of each chilled cupcake in the ganache, let the excess drip off and set upright to dry.
Fill a piping bag with the remaining filling (or whip up a little American buttercream) using a small round tip. Pipe the squiggle onto the top of the set ganache.
These keep well for up to a week.