I used this recipe as a help/inspiration.
Cupcakes:
1 batch of Cocoa Fudge Cake from the Betty Crocker cookbook, baked as cupcakes (made 2 dozen)
Filling:
1/2 c butter, softened
1 t vanilla
1 (13 oz) jar Kraft marshmallow creme
Cream the butter. Beat in the vanilla. Add the marshmallow creme, and continue to beat until fully incorporated.
Transfer to a medium to large piping bag.
Ganache:
5 oz bittersweet chocolate (bars are better than chips)
1/2 c heavy cream
1/2 t vanilla
Chop the chocolate roughly. Put it in a food processor and process until fine particles.
Meanwhile, heat the cream to boiling, either in a small pan on the stove, or in the microwave.
Slowly pour the cream through the feed tube, with the food processor going. Add the vanilla, and continue to process until smooth. (You may need to stop the machine, scrape the sides, and continue.)
Transfer to a small bowl or liquid measuring cup.
Icing:
1/4 c butter, softened
1 c powdered sugar
1 t vanilla
1-3 t cream or milk
Cream butter. Fully incorporate the powdered sugar. Mix in the vanilla, and add cream or milk to make a piping consistency.
Transfer to a small piping bag with a small round tip (I used a Wilton #3 tip).
Assembly:
Core the cupcakes with a cupcake corer, and apple corer, or a paring knife. If possible, save a slice from the top of the core to use as "plug".
 |
| Cupcake corer--very handy! |
Dip the tops of the cupcakes in the ganache, or use a spoon to spread it over the tops.
Chill the cupcakes in the refrigerator for 20 minutes or so, to let the ganache firm up.
Pipe the icing curlicues on top, and serve!
