Easter Cupcakes with Chocolate Filling

I tried Peeps for the first time this week, the brightly colored marshmallow chicks that adorn the shelves at Easter time. I thought they’d make nice cupcake toppers, so I made vanilla bean cupcakes (recipe adapted from bakingamoment.com) with chocolate filling and marshmallow frosting (both of these recipes I found on the iPad Cupcake app). I used Madagascar vanilla bean paste for extra vanilla flavor and buttermilk to make them nice and fluffy. I especially love the marshmallow frosting as it’s so light and doesn’t contain any butter. Happy Easter everyone!

Ingredients:

For the cupcakes:

3 cups all-purpose flour
1 & 3/4 cups sugar
2 & 1/2 tsp baking powder
1 tsp salt
1 cup softened butter, cut into small cubes
4 eggs
1 & 1/2 cups buttermilk
2 tsp vanilla extract
1 tsp vanilla bean paste

For the chocolate filling:

2 tsp water, hot
1/2 cup marshmallow fluff
5 tablespoons butter
3 tablespoons powdered sugar
2 tablespoons cocoa powder
1/2 tsp vanilla extract

For the marshmallow frosting:

4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

 Method:

1. Preheat the oven to 350 degrees fahrenheit (175 degrees celsius). Place cupcake liners in pan. In a large bowl place the flour, sugar, baking powder and salt and stir to combine.

2. Add the butter and beat on low speed until the mixture looks like coarse crumbs (2-3 minutes).  Add the eggs one at a time, beating well after each addition.

3. In a measuring cup, combine the buttermilk and vanilla extract and vanilla bean paste. Beat half of this mixture into the flour/egg mixture. Beat on medium speed for 1 and a half minutes , scraping down the sides of the bowl, and add the remaining milk, beating for another 30 seconds.

4. Fill cupcake liners 2/3 full and bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool completely.

5. Make the chocolate filling: In a small bowl combine all the ingredients and whisk until completely mixed. With a small paring knife make a small cross in the center of the cupcake about 1 inch deep. Place filling in a pastry bag fitted with a small sized star or round tip. Place the tip into the cross and pipe in about one tablespoon of filling or until the filling just starts to come out of the hole.

6. Make the marshmallow frosting: Place egg whites, sugar and cream of tartar in a heat-proof bowl. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are warm to the touch and the sugar has dissolved, about 3-4 minutes. Remove from heat and beat mixture on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 5-7 minutes.  Add vanilla during the last 10 seconds of mixing.

7. Frost cupcakes and decorate with Peeps or another Easter decoration of your choice.

Chocolate filling

A Peeps gathering