Spooky Marshmallow Filled Devil's Food Cupcakes with Chocolate Glaze

Original Kaboose.com recipe and photography by Christina Stanley-Salerno

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Give store bought cream filled cupcakes a run for their money with these devilish cupcakes.

Ingredients

  • 1-3/4 cup all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1/2 tsp. baking soda
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla
  • 1 cup boiling water
  • 1-1/4 cups marshmallow fluff
  • 1 recipe for chocolate glaze (see below)
  • 2 tubes of white gel icing

Chocolate Glaze ingredients

  • 1/2 cup heavy cream
  • 2 tablespoons light corn syrup
  • 1-1/2 cups chocolate chips

Cooking Instructions

  1. Preheat the oven to 350 degrees F (180 degrees C). Line 2 (12 cup) cupcake pans with 18 cupcake liners.
  2. In a large bowl, combine the flour, sugar, cocoa, baking powder, and baking soda. Add the eggs, milk, oil, and vanilla and beat with an electric mixer for about 2 minutes. Add the boiling water and mix just until combined -- the batter will thicken slightly. Pour the batter evenly into the prepared pans, and bake for 25-30 minutes, until a toothpick stuck into the middle of the cupcake comes out clean. Allow cupcakes to cool on a wire rack, before filling and icing, about 30 minutes.
  3. Place marshmallow fluff into a pastry bag (or a zipper-type plastic bag) fitted with a large decorating tip (I used Wilton tip # 864. Turn each cupcake over and poke a hole into the bottom of each cupcake liner. Push the pastry tip through the bottom of the paper liner and squeeze a small amount of filling into each cupcake. Do not over fill or the icing will ooze out of the bottom. Frost each cupcake with glaze (recipe below). Place cupcakes in the refrigerator until icing has set; about 15 minutes. Using white gel draw a small ghost onto each cupcake. Serve immediately or keep cool in the refrigerator until ready to serve.
  4. To make glaze, heat cream and corn syrup in a medium saucepan, over medium heat, until mixture begins to boil. Remove from heat and stir in chocolate chips. Cover and let stand, about 5 minutes. Stir until smooth. Place glaze into a small bowl. Dip the top of each cupcake into glaze, allowing excess to drip off.
Servings:

18


Baking Time: 25-30 minutes

Here's a non-Halloween decorating tip. Dip the top of each cupcake in crushed nuts before the icing is set instead of decorating with gel icing. The result will be elegant and all grown-up!

Related Spooky Recipes:
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