"Fauxstess" Cupcakes

"Fauxstess" Cupcakes

Makes 24 cupcakes



1 (17.1-ounce) package of boxed chocolate cake mix, prepared according to directions

(Or use this or this recipe for homemade chocolate cupcakes)

Filling and Frosting Swirl:
2 cups Marshmallow Creme (homemade or store-bought)
½ cup (1 stick) unsalted butter, at room temperature
¾ cup powdered sugar, sifted
Pinch of salt
½ tsp. cream or milk (use only in reserved filling to be used for frosting swirl)

Ganache Glaze:
1/4 cup heavy cream
4 ounces bittersweet chocolate bar, chopped

To prepare cupcakes:
Prepare boxed cake mix according to directions.  Line a standard muffin/cupcake tin with baking papers.  Bake for 16-18 minutes (refer to package directions for cupcake baking time).  After cupcakes are removed from the oven, allow them to "rest" in the muffin tin for about 5 minutes.  Then carefully remove cupcakes (they should release from the baking tin much easier once they have cooled for a few minutes).  Set cupcakes on a cooling rack.  Allow them to completely cool before proceeding.  (Warm cupcakes will ruin the filling and ganache topping.)
To prepare filling/frosting:
While the cupcakes are cooling, prepare the filling/frosting.  Use a stand mixer (or a sturdy shoulder and a good whisk and wooden spoon) and combine the Marshmallow Creme and softened butter.  Mix on medium-high speed until completely combined.  Add sifted powdered sugar and salt; whip until the mixture is light and fluffy, about 1-2 minutes more.  

To fill the cupcakes:
Transfer the majority of the filling mixture to a pastry bag* fitted with a medium-round tip, reserving ½ cup in the mixing bowl.  (The tip I use is not labeled, but the opening is about 1/4-in diameter.)  Blend in the cream to the reserved filling mixture to make it smooth for piping the swirl on top of the cupcake. Transfer this to another pastry bag fitted with a small round tip (I used the equivalent of a Wilton #3). Chill both filling bags until ready to use.
To fill the cupcakes, insert the pastry tip directly into the center of each cupcake and squeeze in a "dollop" (sorry--I don't have a more precise measurement) of the marshmallow mixture.  If excess filling oozes out,  scrape it off with a knife so the top of the cupcake is essentially smooth.

Chocolate Ganache Glaze:
To prepared glaze, heat cream in a saucepan over medium heat.  When cream is steaming (don't let it boil), remove from heat and stir in chocolate.  Whisk mixture until all chocolate is melted and smooth (it will thicken as it is whisked). 

After cupcakes have been filled, "dunk" the top of each cupcake (one at a time) into the ganache glaze.  If some of the creme filling streaks through the chocolate, spoon a small amount of the glaze directly onto the streaked area.  Allow the glaze to set (about 15 minutes, depending on the temperature of your kitchen...if it's warm it will take a little longer.  You can refrigerate the glazed cupcakes to speed the process along.).

After glaze has set, pipe the trademark frosting swirl on the tops of the cupcakes using the reserved marshmallow filling.  

Store in an airtight container.  Refrigerate if you will be storing them longer than 1 day.  Bring to room temperature before serving.

*If you don't have a pastry bag, or if the idea of using a pastry bag makes you want to run down the street waving your arms and screaming wildly (I understand!!), use a zip-lock bag with a small corner snipped off to hold and disperse the filling.  Use the handle of a wooden spoon (or something equivalent in size to a small dowel rod) to poke a small hole in the top of the cupcakes, then squirt in some of the filling.  It might not be as pretty as cupcakes filled with an actual pastry tip, but at least you won't go crazy in the process.

Frosting/Filling Recipe and overall method from Annie's Eats; Inspiration from Rebekah's Family, Food, and Fun