S'more Cupcakes

This is a sweet, soft, and moist chocolatey treat filled with a gooey marshmallow creme filling and chocolate chips, and topped with a smooth and creamy chocolate glaze. The recipe has been taken from 125 Best Cupcake Recipes by Julie Hasson.

Preheat the oven to 350 degrees F. You will need a muffin pan lined with paper liners.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder, sifted
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla
• 3/4 cup buttermilk
• 1/2 cup semisweet chocolate chips
  

Filling:

• 1 cup marshmallow creme

Chocolate Glaze:

• 1/2 cup semi-sweet chocolate, chopped (about 3 oz of chocolate)
• 1/3 cup whipping cream

1. In a small bowl, mix together the flour, cocoa powder, baking soda, and salt.

2. In a large bowl, whisk together sugar, oil, egg, and vanilla until smooth.

3. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.

4. Stir in chocolate chips.

5. Scoop batter into prepared pan. Bake in the preheated oven for 22 to 27 minutes or until tops of cupcakes spring back when lightly touched.

6. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. When cupcakes are completely cool, remove paper liners and slice cupcakes in half horizontally.

7. For the filling, working with one cupcake at a time, spread a layer of marshmallow creme on cut side of bottom half. (Be careful...marshmallow creme is VERY gooey and sticky.) Replace the top half of cupcake, sandwiching the two halves together. Repeat with remaining cupcakes and marshmallow creme.

8. For the chocolate glaze, in a microwave-safe bowl, combine chopped chocolate and whipping cream. Microwave uncovered, on High for 20-30 seconds or until cream is hot and chocolate is soft and almost melted. Stir until smooth. Let stand for 5 minutes to cool slightly. (I prefer to melt the chocolate in a double boiler on the stove.)

9. Spread tops of cupcakes with chocolate glaze. Place cupcakes on a platter or baking sheet and refrigerate until glaze is firm.

Note from author, Julie Hasson: Although these cupcakes are best served the day that they're made, you can store them for 1 day, as long as they're covered and refrigerated.