MIH Recipe Blog: Chocolate Marshmallow Filled Cupcakes

For my Valentine's (and myself) I made these Gluten Free Chocolate Marshmallow Filled Cupcakes. I made the kid's race track banquet these cupcakes back in December (see pics), and I have been thinking of them since, so I made them GF! A basic chocolaty cupcake with a vanilla marshmallow filling and chocolate frosting glaze, like those Hostess cupcakes. These were SO good! Soft tender cupcakes with a creamy filling....and they never knew they were made gluten free! :)
*Note, you may also use regular chocolate cupcakes if you're not GF, here's a recipe I use.

ignore my sad piping skills, next time I'll use my tip

Gluten Free Chocolate Cupcakes
Makes 12 cupcakes from No Gluten No Problem

1/2 cup salted butter
1/2 cup water
1/4 cup unsweetened cocoa powder
1 cup sugar
1 large egg
1/2 cup sour cream
1/2 tsp GF pure vanilla extract
1 1/4 cups Artisan Gluten-Free Flour Blend
1 tsp xanthan gum
3/4 tsp GF baking powder
3/4 tsp GF baking soda
1/4 tsp salt

1. Preheat the oven to 350 deg F. Line a standard cupcake tin with paper liners.
2. Heat the butter, water and cocoa in a saucepan over medium heat until the butter is melted.
3. Meanwhile, put the sugar in a mixing bowl. Add the butter-cocoa mixture and mix at low speed for about 5 minutes, until cool.
4. Add the egg and mix to incorporate.
5. Add the sour cream and vanilla, mix to incorporate, and scrape down the sides of the bowl.
6. In a separate bowl, mix the dry ingredients - the flour through the salt - and whisk to mix.
7. Add the dry ingredients to the mixing bowl and mix for about 10 seconds at medium-low speed to incorporate with the wet ingredients.
8. Scrape down the sides of the bowl and mix for an additional 5 seconds at high speed, just until everything is mixed and smooth.
9. Divide the batter evenly among the paper-lined cups. Make the top of the batter as smooth as you can.
10. Bake for 25 minutes.
11. Allow the cupcakes to cool in the tin for 10 minutes, then remove from the tins and let cool completely on a wire rack.

Marshmallow Vanilla Filling
(makes enough for 24 cupcakes) adapted from Marzipan Mom

1 stick of unsalted butter, at room temperature
1/2 cup powdered sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
8 oz marshmallow fluff
food coloring, optional

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the vanilla and salt and blend well. Add the marshmallow cream and beat only until combined. Add food coloring if desired. Add to a pastry bag for filling cupcakes. Store at room temperature.
Once cupcakes are cooled, take an apple corer and scoop out a little of the middles of each cupcake, saving the insides to add a top later. Pipe/squeeze a little filling into each cupcakes, replace tops with a little of the cupcake's insides.
Save some filling to squiggle or write on top of cupcakes with. Use a small writing tip such as a 1 or 2 D.

Chocolate Glaze
(makes enough for 24 cupcakes) from Marzipan Mom

1 cup sugar
3 ounces espresso (enhances the chocolate flavor, could use coffee or water)
1/2 pound bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 cup light corn syrup
2 sticks butter

In a medium saucepan, bring the sugar and espresso to a boil. Whisk in the chocolates, cocoa powder, and salt until smooth. Place the mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the corn syrup and butter. Beat until smooth and cool. Store at room temperature. The mixture should be somewhat liquid so that it makes a smooth icing on the cupcake, but not so runny that it drips down the sides. It will thicken up the longer it sits, I had my in the fridge to speed up the process and thicken more. If it is too stiff, you can microwave it for about 10 seconds once or twice until it is the correct consistency. Add to cupcakes, decorate as desired. Keep at room temp.

(click pics to see)