Sunday, November 6, 2011


1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
4 eggs
6 squares (1-oz each) unsweetened chocolate, melted, cooled
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tsp baking soda
dash of salt
1 cup lowfat buttermilk
1 jar (7-oz) marshmallow creme
Your favorite chocolate fudge frosting*
Colored sugars for decorating

Preheat oven to 350.
Line 20 muffin cups with paper liner; set aside.

In a large mixer bowl beat the butter at medium speed of an electric mixer until light and fluffy.  Add the granulated and brown sugars gradually, beating well.  Add the eggs, one at a time, beating after each egg is added.  Add the melted, cooled chocolate and the vanilla; mix well.

In a smaller bowl combine the all-purpose and whole-wheat flours, baking soda, and salt.  Add the flour mixture to the sugar mixture alternately with the buttermilk.  Begin and end with flour.  Mix at low speed after each addition until mixed together well.

Spoon the batter into the prepared muffin cups filling to the tops of the liners.

Bake at 350 degrees 15 to 18 minutes or until a wooden toothpick inserted in center comes out clean.  Allow to cool 3 to 5 minutes in the pan then remove from pan to a wire rack to cool completely.

Remove a plug from the center of each cupcake.  Go almost to the bottom but not quite.  Save the plugs.  Spoon the marshmallow creme into a pastry bag or a ziptop-type plastic bag and cut a hole in a corner.  Squeeze marshmallow creme into the center of each cupcake.  Take the plugs and cut off enough of the tops to replace over creme to mend top of cupcakes so they have smooth tops.  Very gently frost the cupcakes with the fudge frosting.  Sprinkle with colored sugars or other decorations you desire.

*A can of prepared fudge frosting works just fine.

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