Rainbow Inside-Out Faux Hostess Hi-Hat Cupcakes & One Year Blogiversary!
 
 
Yield: 24 cupcakes
Ingredients
  • 24 chocolate cupcakes, chilled in the fridge
  • 18 tablespoons unsalted butter, softened (2¼ sticks)
  • 4½ cups powdered sugar
  • 2¼ cups marshmallow creme (Fluff)
  • 4½ tablespoons heavy cream
  • Food coloring, if desired
  • 1 batch chocolate ganache, still warm and in the saucepan
Directions
  1. Beat together the butter, powdered sugar, marshmallow creme, and heavy cream with a stand mixer fitted with the whisk attachment or a hand mixer. Start slowly to make sure you don't coat your kitchen with powdered sugar then increase the speed to medium or medium-high. Continue to beat until the mixture is fluffy.
  2. If planning to make the cupcakes rainbow colored, divide the filling into 4 separate bowls. Dye each bowl of frosting a different color. I did green, blue, yellow and purple. Fill a pastry bag fitted with a wide round tip with 1 color of frosting. To frost the cupcakes I piped a circle rim around the edge of the cupcake then loosely filled in a thin layer so the top surface was covered. I then piped around in a circle slowly bringing the swirl inwards as it got higher and brought it to a point. After frosting place the cupcakes in the freezer and chill until the frosting is hardened. Continue with each color of frosting.
  3. Working with 2 cupcakes at a time, take the cupcakes out of the freezer. Tilt the saucepan with the ganache and dip the frosting portion of the cupcake into the ganache. Make sure the frosting is completely coated. Place the ganache-topped cupcakes in the fridge to chill then repeat with 2 more cupcakes. Keep chilled in the fridge until serving.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/10/08/rainbow-inside-out-faux-hostess-hi-hat-cupcakes-one-year-blogiversary/