Crème-Filled Chocolate Cupcakes

This recipe is from Marisa’s friend Heather Lewis and they are THE BEST! “Amazingly Decadent” is the most accurate way to describe them. Two warnings need to go along with this:

1 – Unless you have an incredibly HUGE mixer, don’t try to make two batches at once.
2 – Marshmallow creme is one of the stickiest substances known to man. Be prepared.

Cupcakes

1 c butter (at room temperature)
2 c sugar
3 eggs
3/4 c cocoa powder
2 c flour
2 tsp baking soda
1/2 tsp salt
1/2 c sour cream
4 oz cream cheese

Crème Filling

13 oz jar of Marshmallow Crème
½ c of butter

Preheat Oven to 350°F.

Cream together butter and sugar, then add the eggs, one at a time, until mixed in well. Sift together cocoa, flour, baking soda, and salt. Put ½ of the dry ingredients in the mix. Beat on low, then add sour cream and cream cheese. Add remaining dry ingredients and mix on low.

Butter or spray 12 Jumbo muffins pans and divide batter. Bake for 25-30 minutes. Cool in tins for about 5 minutes and then cool on wire rack.

Meanwhile, whisk together Marshmallow Crème and butter. Put Crème mix in plastic bag or pastry bag. Chill until firm.

Using a small melon baler, scoop out the center of each cooled cupcake from the bottom (you will be putting these back in to “plug the hole”). Hollow out the cupcake a bit more-be careful not to poke through the top. Insert tip of plastic bag into each cavity and fill. Replace plugs. Use remaining to put a swirl on the top of each cupcake.

Source: Heather Lewis (submitted by Marisa Bentley)