Ingredients
- 1 1/3 cups chocolate milk
- 1/2 cup canola oil
- 3 large eggs
- One 19.5-ounce package dark chocolate cake mix
- 3 tablespoons unsalted butter
- One and a half 7-ounce jars marshmallow creme
- One 10-ounce bag dark chocolate chips
- 2/3 cup heavy cream
- 1 tablespoon light corn syrup
- Half 12-ounce can whipped vanilla frosting
Directions
Preheat the oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper baking cups and set aside.
In a large bowl, combine the chocolate milk, oil, eggs and the cake mix; beat with an electric mixer on low speed for 30 seconds. Using a rubber spatula, scrape down sides of the bowl and beat on medium speed for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each two-thirds full. Bake until a wooden pick inserted in the centers comes out clean, 18 to 24 minutes. Remove from the muffin tins and cool on wire racks.
For the marshmallow filling, in a large microwave-safe bowl, microwave the butter on high setting (100 percent power) for 20 seconds. Stir in the marshmallow creme. Microwave on medium setting (50 percent power) for 1 minute more. Cool for 2 minutes, and then beat with an electric mixer until smooth.
Make a 1/2-inch slit in the bottom center of each cupcake. Spoon the marshmallow filling into a pastry bag fitted with a round tip. Pipe the filling into the slits in the cupcakes.
Place the chocolate chips in a medium microwave-safe bowl and set aside. In a small saucepan, combine the cream and corn syrup. Cook over medium heat just until boiling. Pour over the chocolate chips and stir until completely smooth. If not completely smooth, microwave on medium setting (50 percent power) for 2 minutes. Cool until the mixture thickens, about 5 minutes.
Dip the cupcake tops into the chocolate mixture. If necessary, use a knife to smooth the tops. Place the cupcakes into another paper liner and let the chocolate harden a bit. Spoon the vanilla frosting into a pastry bag filled with a small round tip. Pipe a line of small loops across the center of each cupcake. Allow the chocolate mixture to set.
Photo: Black and White Cupcakes Recipe

















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By FOODLOVA 1O1
GREENVILLE,SC
on June 13, 2013
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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!
By alitalien_13119180
Raleigh, 73
on June 12, 2013
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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!!
By luvcookin_400814001
Scottsdale, Arizona
on December 19, 2012
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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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