Ingredients:
For the Cupcakes:
- 16 Tbsp. (1 cup) unsalted butter, room temperature, plus more for muffin tins
- 3/4 cup unsweetened cocoa powder, plus more for muffin tins
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
For the Filling:
- 1 1/2 cups marshmallow creme (7.5 oz. jar)
- 8 Tbsp. (1/2 cup) unsalted butter, room temperature
Directions:
- Preheat oven to 350* F. Butter two 6 cup (each with 1 cup capacity) jumbo muffin tins; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
- Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not over-mix).
- Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25-30 min. rotating tins halfway through baking. Cool in tins, 5 min.; remove cupcakes and cool, right side up, on a wire rack.
- Meanwhile, prepare filling. In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15-30 min. Transfer mixture to a heavy-duty resealable plastic bag, and seal, cut off one corner of the bag to make a 1/8 inch opening.
- Using a small melon baler, scoop out center of each cupcake from the bottom, an dreserve (you will use this to plug cupcake after filling). Hallow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.
