I rarely ever make cupcakes. Mostly because….they’re such a fad these days. They’re also a huge nuisance to transport, even if you have worlds best cupcake carrier or whatever.But, a coworker is about to go on maternity leave and we wanted to celebrate her soon-to-be mommyhood, and so cupcakes were on the menu.
I learned last week that I do NOT have worlds best cupcake carrier. I’M LOOKING AT YOU, MARTHA STEWART. Who makes their cupcake carrier so that the little round “rings” you’re supposed to set your cupcakes in don’t even fit a normal, standard sized cupcake???
The minute i picked up the carrier to leave for work, they all toppled over on to one another, smudging frosting everywhere, messing up the pretty look of at least half of the cupcakes. Sad.
As it turns out, people are serious about these cupcakes regardless of how jacked up the frosting looks. So serious that a minor disagreement broke out over who would get the last one. It made me feel pretty cool.
More about these cupcakes: fluffy chocolate cake, peanut butter-marshmallow filling (fluffernutter!), malted chocolate buttercream frosting.
Guys, I usually hate buttercream, but this recipe is dead. on. It’s like the Legends of Summer version of frosting. It’s that good.
If you’re not sure how to fill cupcakes, check out Annie’s post. It’s crazy helpful.
For the cupcakes:
1 cup + 2 TB all-purpose flour
6 TB unsweetened cocoa powder
1/4 cup granulated (white) sugar
6 T dark brown sugar
3/4 tsp baking soda
1/4 tsp salt
1/2 cup milk
1/2 cup + 2 TB Ovaltine
1/2 cup vegetable oil
1 egg + 1 egg white
1/2 cup sour cream
1/2 tsp good quality vanilla extract
- Preheat your oven to 350F and line your cupcake pan.
- In a large bowl, whisk the flour, cocoa powder, sugars, baking soda, and salt together. Set aside.
- In a small bowl or cup, whisk together the milk and Ovaltine.
- Using either a stand mixer or a hand-held mixer, mix the dry ingredients with the milk/Ovaltine and oil until combined. Scrape down the sides of the bowl.
- Add the eggs, and mix again until incorporated. Scrape down the sides of the bowl again.
- Add the sour cream and vanilla, and mix until just combined.
- Fill cupcake pan (each cup should be about 2/3 full.)
- Bake for about 20 minutes (a toothpick inserted into the center of a cupcake should come out clean!)
For the filling:
1 1/2 cups marshmallow fluff
smooth peanut butter (not the organic stuff…you don’t want peanut butter that’ll separate)
2-3 tsp milk
- Mix marshmallow fluff with your desired amount of peanut butter (it’s up to you, depending on the flavor you want. I used 1/2 cup or so).
- Add milk a little at a time, until the texture is thick, but a little less sticky and more easily piped. You don’t want it to seem watery or slack, though. If it gets too thin, add some confectioners sugar to thicken it back up.
- Follow the instructions from Annie’s Eats to fill your cupcakes. Reminder: the cupcakes should be completely cool when you’re filling them.
For the buttercream frosting:
1 1/2 sticks unsalted butter, at room temp
1/2 cup unsweetened cocoa powder
1/2 tsp salt
2 1/4 cups confectioners sugar (powdered sugar), sifted
1 tsp vanilla extract
2 TB milk
1/2 cup heavy cream
1/3 cup Ovaltine
- In a cup, stir together the Ovaltine and heavy cream. Set aside.
- Cream butter, cocoa and salt in the bowl of your stand mixer. Once the mixture is smooth and well incorporated, turn off your mixer.
- Add sifted powdered sugar to the bowl.
- Turn your mixer back on (ON LOW!!! otherwise you’ll be smothered by a cloud of sugar. Not cool.)
- Add milk and vanilla, and continue to beat until smooth.
- Add the heavy cream/Ovaltine mixture a little at a time until the desired consistency is reached. If it gets too thin, you can add a bit more sifted powdered sugar.
- Frost however you’d like!
My cupcakes were fine kept at room temperature overnight, but if it’s particularly warm in your house/apartment/neck of the woods, that might not be a smart choice.