My cousin sent me a message saying she missed reading about the cupcakes I was making and it really occurred to me how much I missed making the cupcakes. I decided to recreate the first cupcake I ever made for this blog, which, in fact was the first filled cupcake I had ever made, and the last one I ever used a box mix with.
All this coincided with my photography club's presentation that I was giving about food photography, so I knew it was the perfect time to show how far I've come in three years with a photo of the same batch of cupcakes, not only with my photography skills, but my baking skills as well.
Happy Mother's Day Em, thanks for inspiring me to make cupcakes again!
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
8 TBSP unsalted butter, room temp
1/2 cup sour cream
1 egg plus 2 yolks
1 1/2 tsp vanilla
1/6 cup confectioner's sugar
3.5 oz marshmallow fluff (we made our own homemade-OMG wait for this recipe soon)
1/2 TBSP water
3-4 TBSP butter, room temp
1/4 cup plus 2 TBSP dutch process cocoa powder
1/4 cup plus 2 TBSP boiling water
15 TBSP unsalted butter (she used a lot more, I don't like butter flavor frosting, so I modified)
1/2 cup confectioner's sugar
16 oz semi-sweet chocolate, melted and cooled (use bars if you can, not chips)
Preheat the oven to 350'
1) For the cupcakes: In the bowl of your mixer, using the paddle, combine flour, sugar, baking powder, and salt.
2) Slice butter into 8 pieces and slowly add them to the flour mixture. Add in sour cream, egg, yolks, and vanilla and beat on medium until smooth. Scrape down bowl and mix again until all ingredients are incorporated.
3) Line muffin pan with paper liners. Scoop batter into cup wells until 2/3 full. This will make 12 cupcakes, so there should be just enough batter to fill one large muffin pan.
4) Bake in oven 20-24 minutes, rotating halfway through. They are done when a cake tester inserted in the center comes out clean. Let cool completely on wire rack before filling or frosting.
5) For the filling: With whisk attached to hand or stand mixer, beat butter and marshmallow fluff together. Add in confectioner's sugar, salt, and water, beat until fluffy and combined.
6) Cut a small round cone out of the top of each cupcake, scoop a TBSP of filling into each cupcake. Shave the cake off the bottom part of each cone and replace the top of the cupcake, once it has been filled.
8) In a medium bowl, whisk the cocoa powder and boiling water until cocoa dissolves. Set aside.
9) In bowl of mixer (stand or hand), using whisk, beat the butter, confectioner's sugar, and salt on medium until light and fluffy. Reduce mixer speed and add in the melted, cooled chocolate. Beat until combined. Scrape down sides and mix again.
10) Beat in the cocoa mixture until combined, scrape down sides and remix again. Put frosting in bag with a piping tip and frost the cupcakes.
Source: Cupcakes- Cook's Illustrated Cookbook, Frosting- Martha Stewart Cupcakes, Filling- Skip to my Lou blog