3/4 Cup Special Dark Cocoa Powder 3/4 Cup
Sour Milk
1 1/2 Cup All Purpose Flour 3/4
Cup Water
1 1/2 Cup Sugar 3
Tbl Vegetable Oil
1 1/2 Tsp Baking Soda 8 Tbl
Butter
3/4 Tsp Baking Powder 1 Cup Jif
3/4 Tsp Salt 13
Ounce Marshmallow Cream
2 Large Eggs
Preheat oven to 350
degrees. Lightly coat muffin cups with baking spray. Set aside.
In a large bowl, sift
together cocoa, flour, granulated sugar, baking soda, baking powder, and salt.
In a separate bowl, beat eggs, milk, oil, and 3/4 cup water. Beat into dry ingredients on medium until
smooth.
Fill the muffin cups
2/3 full. Bake until a toothpick
inserted in center of a cake comes out clean, about 20 minutes. Let cool about 5 minutes, then remove
cupcakes to a rack and cool completely.
In a large bowl, beat
room temperature butter and peanut butter and marshmallow fluff on high until
fluffy. Transfer 1/2 to a frosting gun.
If you do not have a frosting gun, use a zip-top bag and cut off one
corner to make a 1/2-inch opening. With a melon baller,
scoop out center of each cupcake top and put into a small bowl. Fill cavities
with peanut butter mixture using the filling in your gun or bag. Level off the filling to be even with the top
of the cakes, returning any excess to the bowl with the reserved peanut butter mixture.
Crumble the cake removed
with the melon baller into the reserved frosting. Mix well and top each cupcake with this mixture.
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