cream filled devils food cupcakes

these iconic moist, super chocolatey devils food cakes filled with yummy cream are well worth the effort! you can even make them a day ahead.

Total time: 2 hrs 5 mins
Prep: 5 mins
Inactive: 1 hr 35 mins
Cook: 25 mins
Level: easy

Ingredients:
cupcakes:
cooking spray
1 cup flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup cocoa powder
1/2 cup milk
1 tsp vanilla extract
10 tbsp unsalted butter
1 cup granulated sugar
1 lage eggs
2 egg yolks

filling:
2 cups marshmallow fluff
1/2 cup icing sugar
4 tbsp unstalted butter

glaze:
4 tbsp unsalted butter
50 g bittersweet chocolate
1 tsp honey
pince of salt

icing:
1 cup icing sugar
2tbsp unsalted butter, melted


Method:

for the cupcakes: preheat the oven to 180 degrees C, line a 12 cup muffin tin with cupcake liners and coat with cooking spray. whisk together the flour, baking soda, salt and baking powder in a medium bowl, set aside. bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolved into a smooth thicker mixture about 3 minutes. stir in the vanilla and set aside until just slightly warm to the touch. beat the butter and sugar in a bowl until combined and fluffy, about 3 minutes. add the eggs and egg yolks one at a time, beating to incorporate after each addition. continue to beat while slowly pouring the cocoa mixture into the bowl. add the flour mixture and beat until just incorporated. finish stirring by hand to avoid over-mixing. divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when pressed with the finger. let them cool in the pan for a few minutes then transfer onto a cooling rack. unwrap each cupcake, and use a small knife to cut out a small "plug" of cake in the middle of each bottom, cutting about halfway through the cupcake.

for the filling: beat the marshmallow, icing sugar and butter in a bowl with an electric mixer, transfer the mixture to a large resealable plastic bag and snip off the corner. pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.

for the glaze: combine the butter, chocolate, honey and salt in a small microwave safe bowl and cover with plastic wrap and poke a hole into it to vent. microwave for about 1 minute, until the butter and most of the chocolate is melted. whisk until smooth. let cool, 15-20 minutes. sip the top of each cupcakes in the glaze, and let it set, about 30 minutes

for the icing: put the filled and glazed cupcakes onto a rack set over a baking sheet. whisk the confectioners sugar, butter and 2 tbsp water together in a small bowl. top each cupcake with a drizzle of icing; let harden about 10 minutes. put the finished cupcakes onto the serving plate.

note: the cupcakes can be baked, filled, glazed and iced a day ahead and stored in an airtight container at room temperature.