Fauxtess Cupcakes
Indulge in nostalgia with these delectable Fauxtess Cupcakes, a homemade twist on the iconic crème-filled treat! These moist chocolate cupcakes are filled with a fluffy marshmallow cream filling and topped with a glossy semisweet chocolate glaze for the ultimate handheld dessert. Each one is finished with the signature white swirl for that classic look, making them perfect for parties, lunchboxes, or a fun baking session at home. With simple ingredients like cocoa powder, powdered sugar, and a touch of vanilla, this whimsical recipe brings back childhood memories while letting you create a bakery-quality treat in your own kitchen. Ready in under an hour, these cupcakes are the perfect mix of rich, creamy, and irresistibly sweet!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 large Egg
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Boiling water
- 0.5 cup Unsalted butter (room temperature)
- 1.5 cups Powdered sugar
- 1 cup Marshmallow cream
- 3 tablespoons Heavy cream
- 1 cup Semisweet chocolate chips
- 1 tablespoon Light corn syrup
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the egg, milk, vegetable oil, and vanilla extract until well combined.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Carefully stir in the boiling water until the batter is smooth. Note: The batter will be thin.
Divide the batter evenly among the cupcake liners, filling them about halfway.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.
For the filling, beat the butter in a medium bowl until creamy. Gradually mix in the powdered sugar until smooth.
Add the marshmallow cream and 1 tablespoon of heavy cream. Beat until fluffy. Transfer the filling to a piping bag fitted with a small round tip.
Once the cupcakes are cool, insert the tip of the piping bag into the center of each cupcake and pipe in the filling. Set aside.
For the chocolate glaze, heat the chocolate chips, 2 tablespoons of heavy cream, and light corn syrup in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Dip the tops of the filled cupcakes into the glaze, letting any excess drip off. Place them back on the wire rack to set.
For the white swirl, spoon some of the leftover filling into a small piping bag fitted with a fine tip. Pipe a swirl or loops onto the top of each cupcake to mimic the classic design.
Let the cupcakes set for about 15 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.1 g | 330% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 2025 mg | 88% | |
| Total Carbohydrate | 934.8 g | 340% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 687.5 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 526 mg | 40% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 3062 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
