Recipe from Amanda Cupcake.
1 box of devils food cake mix
1/2 cup of vegetable oil
1 cup of liquid hot chocolate
Preheat oven to 325. Line cupcake pans with appx 24 cupcake liners. In stand mixer, combine cake mix, vegetable oil, hot chocolate beverage, and eggs. Scrape down bowl in between mixing to incorporate all ingredients. Beat all ingredients together for 2 minutes. Using an ice cream scoop, scoop batter into cupcake liners, filling each liner appx 2/3 full. Bake in preheated oven for 18-22 minutes, or until toothpick inserted into each cupcake comes out clean.
The Filling & Frosting
(You will be using this as the filling for your cupcakes and for piping the little fauxstess squiggles on the top of each cupcake, so be sure 1/2 Cup of this filling for piping)
13 oz of Marshmallow Creme or Fluff
1 lb of softened (room temp) butter
1 Tablespoon of Vanilla Extract
4-6 Cups of Powdered Sugar
Prepare the cupcakes for filling by using a melon baller to scoop out a hole in the center of each cupcake. Using a flat beater attachment, cream butter & marshmallow fluff together. Once ingredients are blended & creamy, add vanilla extract. Gradually add 4-6 cups of powdered sugar depending on how thick you want it.
How to fill each cupcake:
Fill a disposable piping bag or a ziploc bag with the marshmallow filling. Cut a small hole at the end of the baggie. Pipe the filling inside of the hole you prepared in each cupcake. Refrigerate the cupcakes for appx 20-30 minutes so that the filling hardens somewhat. (In preparation for dipping your cupcakes in the chocolate ganache).
Easy Chocolate Ganache:
1/4 cup Heavy whipping cream
1/2 cup chocolate chips
In a small saucepan, heat heavy whipping cream until steaming. Once cream is steaming, remove the pan from the heat and add chocolate chips, stirring until they melt into the heavy whipping cream. The consistency should be shiny, glossy chocolate, ready to dip your cupcakes in. Transfer the Chocolate Ganache to a small bowl. Take the filled cupcakes out of the refrigerator, and dip the top of each cupcake in the chocolate ganache. Let the frosting set for appx 10 minutes.
Spoon the frosting you reserved into a pastry bag fitted with a small tip. Or for more fun, fluffy swirls on the top of each fauxstess cupcake you can use a small open star decorating tip. Pipe swirls across the center of each cupcake. You can even draw names, shapes, logos, anything that defines you! You now have made your own fauxstess cupcakes!
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