Tuesday, June 21, 2011

Hot Chocolate Muffins with Marshmallow Cream Cheese Center

Hot Chocolate Muffin:
2 cups all-purpose flour
4 ounces hot chocolate (powdered)
1 cup granulated sugar
1 tsp baking powder
½  tsp baking soda
½  tsp salt
2 large eggs
½ cup buttermilk
½ cup sour cream
4 ounces unsalted butter, melted
1 tsp vanilla
Marshmallow Cream Cheese Filling:
8 ounces cream cheese, at room temperature
1 cup marshmallow cream (fluff)
1/4 cup sugar
1 egg
1 TBSP all-purpose flour
1 tsp vanilla
Preheat oven to 375F.
Spray two muffin pans with baking spray, or butter and flour them. This only makes about 16, but you need two pans, since a standard one only holds 12.
Using a stand mixer, or a bowl with electric beaters, beat the eggs and sugar together on medium-high speed until eggs become pale yellow, about 3 minutes. Add vanilla and beat another 30 seconds.
In a medium bowl, combine flour, hot chocolate, baking powder, baking soda, and salt. Set aside.
In a medium bowl whisk together sour cream, butter, and buttermilk.
Add half of the flour mixture to the egg/sugar mixture. Mix on low until just combined.
Add the sour cream/buttermilk mixture and mix on low until just combined.
Add the remaining flour mixture and again, mix until just combined. Don’t over mix.
Using a spoon or a piping bag, divide batter evenly, filling the cups ½ way up.
If using stand mixer, clean bowl. If using electric hand beaters, just get a new bowl. Beat the cream cheese and marshmallow cream together on medium-high for about 2 minutes. Until it is nice and smooth. Add sugar, egg, flour, and vanilla and beat an additional 2 minutes.
Spoon into piping bag (this will be the easiest). Place tip into the middle of the muffin and fill until you see the cream cheese on top. Repeat with all of the muffins.
Bake for 16-18 minutes. Insert a knife or wooden skewer to make sure they are done. Be sure to not insert the knife or skewer where the cream cheese is, that will give you a false reading of whether the muffin is done or not.