Black and White Cupcakes

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These were amazing! I loved the rich and dark chocolate flavor. I will surely fill the cakes from the top next time. Perfect classic homemade remake!

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These are easy, gorgeous and yummy! I filled mine from the top and put them in the refrigerator to let the cake firm up a bit to make them easier to frost. I made my own cream filling instead of using the marshmallow cream - much easier to work with and better tasting. They are easy to fill if you have a cupcake corer - these cost about 5 dollars and remove the center easily and quickly. Filling with a pastry bag or plastic bag is then a breeze. Use a knife to level the filling to the top of the cupcake so that you get a smooth covering of chocolate frosting. Love these!!

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The presentation is wonderful however the challenge is getting the filling in the middle. I think it would be critical to the integrity of the recipe to use a pastry gun as I used a Baggie with a tiny hole at the end and that DID NOT work. It was a mess. Had I used the right equipment for the middle I think it would have been perfect. The Marshmellow is very messy to work with too. All in all it was a tasty cupcake and very moist.

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very good! made a few changes i folded in cool whip to the marshmellow butter mixture to make it more light and fluffy it was wonderful! also i used semi sweet chocolate chips instead of dark chocolate and i filled the cupcakes through the tops of the cup cakes instead of te bottom :

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Excellent cupcakes...One question though is it possible to freeze these cupcakes, if so can they be frozen completed should I freeze them without filling and frosting?