Chocolate Fluffernutter Cupcakes by Julie Vision in the Kitchen
Chocolate Celebration Cake (Yield 2, 9" layers or 24 standard cupcakes)
2/3 cup shortening
2 cups sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups flour
1/2 cup cocoa powder
2 teaspoons baking soda dissolved in 1 cup water
1 cup sour milk*
*Sour milk can be made by adding 1 tablespoon of white vinegar or lemon juice per cup of milk. Stir well and allow to sit for a few minutes before adding to the batter.
Step #1 - Preheat oven to 350* F.
Step #2 - Cream together the eggs, shortening sugar and vanilla.
Step #3 - In a separate bowl, mix together the flour, salt, and cocoa powder.
Step #4 - Slowly add the flour mixture to the egg mixture, alternating additions with the milk and water until all are fully incorporated. The batter will be soupy.
Step #5 - Bake cupcakes for 17-20 minutes at 350* F. Layers should bake for 25-30 minutes.
Peanut Butter Icing
1 cup butter, softened
1 cup creamy peanut butter (avoid 'all natural' varieties for this recipe)
4-5 cups confectioners sugar
1-2 tablespoons milk
Mix all ingredients together, adding the milk/sugar in amounts to get your desired consistency.
To assemble cupcakes.......
Once completely cool, use a knife or cupcake coring tool to remove the centers from the cupcakes. If you are using a knife (as I did), be careful not to remove the cake all the way to the bottom of the paper. Then, fill the holes with marshmallow fluff. A seven ounce jar will have enough for two dozen cupcakes. If you have time, I recommend filling them and letting them sit for a few hours before topping them up with a little more filling. The marshmallow will condense a little once it sits, so if you want them really full, this is the best way to do it.
Then, all you need to do is to apply the peanut butter icing. I piped mine with a Wilton 1M tip. Garnish with mini Nutter Butter cookies if desired.