Yesterday was a big day at our house. After 17 weeks of patiently waiting, we finally had a sonogram to tell us the sex of our baby. We have been so excited these past few weeks awaiting the sonogram. After just a few seconds the sonographer pointed out what we had been waiting for…it was a BOY!!! I was so excited to tell anyone and everyone the exciting news, but Andrew and I had talked about surprising friends and coworkers by making some gender reveal cupcakes! I was inspired months ago when I saw some incredibly cute Gender Reveal Cupcakes on Pinterest by Cream and Flutter. I immediately pinned them, knowing that it would be the perfect way to celebrate such exciting news! Is it a boy? Is it a girl? You’ll have to take a bite to find out! 😀 Dark chocolate cupcakes filled with a fluffy tinted marshmallow filling and topped with a layer of decadent chocolate ganache. The cupcakes are then finished off with a mysterious little question mark! Such a fun and exciting way to reveal the gender of a coming baby!! Even if you aren’t having a baby or throwing a gender reveal party, these cupcakes can be customized for any holiday or occasion. I am thinking red, white and blue for the 4th of July, or perhaps red and green filling for Christmas….so many different and fun options!
One Year Ago: Homemade Cheez-it Crackers
Gender Reveal Cupcakes
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee (just brewed and still warm)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Marshmallow Filling:
- 12 tablespoons unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 ½ cups Marshmallow Fluff
- 3 tablespoons heavy cream
- Blue or Pink Icing Color
Chocolate Ganache Frosting:
- 1/2 cup heavy cream
- 8 ounces bittersweet chocolate, finely chopped
- 2 tablespoon unsalted butter, softened
- Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed for 2 minutes. Batter will be thin. Transfer batter to a glass measuring cup with a pour spout and pour batter evenly into prepared pans.
- Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.
- To make the marshmallow filling: in a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff and heavy cream on medium speed until fluffy. Remove ⅓ cup of marshmallow filling (you will use this to pipe the question marks on the top of the cupcake) and transfer to a pastry bag fitted with a small plain round tip. Color the remaining filling your desired color. Transfer to a pastry bag fitted with a ¼ – inch plain round tip.
- Once cupcakes have cooled, use a paring knife or apple corer to cut out a small circle in the center of each cupcake. Remove the core and trim leaving the core just big enough to be used to plug the hole once it is filled. Pipe the tinted marshmallow filling into each hollowed cupcake.Once the filling is in place, place the trimmed core of the cupcake back into place. (To see detailed pictures on how to core and fill the cupcakes, click HERE)
- To make the chocolate ganache frosting, in a small saucepan, heat cream until steaming. Remove from the heat, add chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Transfer the frosting to a small bowl and dip the top of each cupcake to thoroughly coat. Allow frosting to set, if desired, refrigerate the cupcakes to speed up the process.
- Using the reserved marshmallow filling, pipe question marks across the center of each cupcake.
Yields: 24 cupcakes
Bake Time: 15 minutes