Ingredients
2
cups Gold Medal™ all-purpose flour
1 1/4
teaspoons baking soda
1
teaspoon salt
1/4
teaspoon baking powder
1
cup hot water
2/3
cup unsweetened baking cocoa
3/4
cup shortening
1 1/2
cups sugar
2
eggs
1
teaspoon vanilla
1
cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
3/4
cup marshmallow creme
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
In small bowl, mix frosting and marshmallow creme. Cut cupcakes crosswise into halves. Spread about 1 tablespoon filling on each cupcake bottom; replace cupcake tops.
