Marshmallow Cream Jumbo Cupcakes

I usually, try not to take my little one shopping with me, and it's not because I don't enjoy his company, it's because I end up buying things that I neither plan for nor do I need them.

A couple a days ago I need it some toiletries so, like usually I planed to go to the drug store. Unfortunately, my oldest son Brandon (14 ) had his kick- boxing class and was unable to baby-sit for me, so... Alexander came with me. Shoppers drug mart the drug store were I'm shopping for the toiletries has a points reward program. I have been saving my points for a while now, planning on getting some Burt's Bees products ( amazing line of natural products). But Alexander had a different idea. He didn't head to the toy isle but for the book section. Nothing wrong with that wright? Kids who love books, every parent's dream. The only thing is my 5 years old loves cook books not kids books, cook books with pictures, colorful pictures. There on the shelf stood in all it's glory Martha Stewart's Cupcakes book...... No Burt's Bees products but we left with the cupcakes book and a very happy Alex.

There will be lots of cupcakes baking from now on.

Stay tuned!

Ingredients

Makes 12 jumbo cupcakes.

1 cup of unsalted butter room temperature plus more for the tins ( 2 sticks)

3/4 cup of unsweetened cocoa powder plus more for the thins

2 cups all-purpose flour

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 cups granulated sugar

3 large eggs room temperature

1 cup sour cream, room temperature

For marshmallow cream filling:

1 1/2 marshmallow cream such as Marshmallow fluff.

1/2 cup of unsalted butter, cut into pieces, room temperature

Preheat the oven to 350˚F. Brush the jumbo muffins tins with butter and dust with cocoa.

In a large mixing bowl sift the flour,cocoa, baking soda, baking powder and salt. Set aside.

In a different large mixing bowl cream together the butter and sugar on medium-high speed, until pale and fluffy. Add the eggs one of the time mixing well after each addition taken care to scrape the bowl.

With the mixer on low speed add the dry ingredients alternating with the sour cream. Starting and ending with the dry ingredients.

Divide the batter equally between the prepared tins. It will take about 1/2 a cup.

I only have one jumbo muffin tin so I used 6 ramekins, that I arranged on a baking sheet.

Bake for the 25 minutes or until the tester comes out clean when inserted in the middle.

In a mixing bowl mix together the marshmallow with the butter until smooth.

Cover with plastic wrap and cill for 15 to 30 minutes until slightly firm.

When the cupcakes are done, transfer to wire racks to cool for about 5 minutes. Run an offset spatula or a sharp knife around the edges to loosen. Place onto the cooling rack and let cool completely.

With a small melon baller, scoop out the center of each cupcake from the bottom, reserve to reseal the cupcakes after filling.

Hallow each cupcake a little more discarding the crumbs.Transfer the marshmallow cream filling to a pastry bag fitted with # 8 plain round tip or a ziplock bag with the corner snipped. Insert the tip into the cupcake and fill it almost to the top about 3/4.

Replace the reserved cake pieces to seal. Decorate the tops with the remaining cream.

Filled cupcakes can be stored in an air tight container for up to two days.

Enjoy!