Cassies Devil Dog Cupcakes

Cassie *

By
@1lovetocook1x

I always love when an idea I have comes out so much better than I had anticipated...well, let me tell you I outdid myself with these delicious Devil Dogs, Gobs...whatever you call them in your neck of the woods...I took one of my favorite dense chocolate cake recipes...added a friends delicious cream filling recipe, and some leftover Ganache, I had from a previous recipe and they are downright deliciousness...I always thought my Gram made the best gobs in the world...sorry Gram...I think I got you beat! Delicioussssssssssssss!


Featured Pinch Tips Video

Comments:

Serves:

20

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

CAKE BATTER

3 c
all purpose flour
6 Tbsp
cocoa powder
1 1/2 c
sugar
2 tsp
baking soda
1 tsp
salt
1
egg
3/4 c
vegetable oil
2 Tbsp
white vinegar
1 c
water
1 c
black coffee
2 1/2 tsp
vanilla extract

FILLING

1 1/2 c
marshmallow cream
1 1/4 c
vegetable shortening
1 - 1 1/2 c
confectioners' sugar
1 Tbsp
vanilla extract

GANACHE IF YOU WANT TO USE

3 1/2 oz
semi sweet or milk chocolate chips - i use ghiradelli
1/2 c
heavy cream

Directions Step-By-Step

1
Preheat oven to 350 degree F.

Spray a cupcake tin with nonstick cooking spray - I use bakers secret. I did not line the tin with papers. So, you may want to sprinkle with a little flour if not using spray that contains it.

You can make the Ganache now, if using it. That way it has plenty of time to thicken.

Bring cream to a simmer in a small saucepan. Do not boil...when you see bubbles around the inside edge of pan, its ready to pour over the chocolate chips. Let sit for a few minutes so the chocolate has time to melt. Now whisk until all the chocolate is mixed into the cream. It will set up and get thicker as it cools. If you want it thicker, add more chips. If not hot enough to melt, place in microwave for 30 seconds, stir again. Set aside.
2
In a mixing bowl or the bowl of your standing mixer, combine the flour, sugar, cocoa, baking soda and salt.
3
In another bowl, mix coffee, water, vanilla, egg, vinegar and oil.
4
Pour the wet ingredients into the dry and mix until well combined and smooth.
5
I then added 1/4 cup of batter for each cupcake in the cupcake tin.
6
Bake for 10 - 15 minutes or until pick comes out clean or with a few crumbs.

Remove from oven and let cool on a cooling rack. About 5 minutes. I took a thin knife and went around the edges of the cupcake just to make sure none were sticking. Remove from tin and set aside.
7
Make filling:

In a large mixing bowl, add the shortening and marshmallow fluff. Beat for about 3 minutes till nice and fluffy.
8
On low speed, beat in the sugar and vanilla; until well blended and fluffy.
9
Cut the tops from the cupcake about 1/2 inch down from top.

I took a small baggie and filled with the cream. Cut a hole in the bottom corner of one side. Pipe the cream onto the cupcake base. About 2 tablespoons worth. Replace the top.
10
Now, you can either spread the tops with ganache...or sprinkle with powdered sugar or leave plain.

Delicious! Enjoy!

Note: After these were finished and I began typing out my recipe...I realized I forgot sugar in my cake...lol! Believe it or not, there was enough sweetness in the filling and Ganache, I never realized I forgot it... So, if you want a sugarless cake, go ahead...they were still wonderful. Lol! Just make sure you add the filling and Ganache...lol!

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American