FILLED DEVILSFOOD CUPCAKES
- 2 Cups cake flour - sift and measure
- 1.5 Cups sugar
- 1 tsp ginger
- 3/4 tsp salt
- 1/2 Cup shortening, room temperature
- 2 eggs
- 1 Cup milk - divided in half
- 1 tsp vanilla
- 3 squares (3 oz.) unsweeted chocolate, melted and cooled
- 1 tsp baking soda
- 1 T hot water
Sift flour, sugar, ginger and salt 3 times, the last time sift into large mixing bowl. Add shortening, eggs and 1/2 cup milk. Stir to blend. Beat on low speed for 2 minutes. Combine vanilla, chocolate, soda and water with 1/2 Cup milk - add to batter and beat on low for 2 minutes. Spoon batter into cupcake liners.
Bake @ 375' 15 - 20 minutes
Remove cupcakes to cooling rack and, working quickly, while still hot, remove a 1" round plug.
Cut soft bottom off of plug. Insert a marshmallow into hole and top with top half of plug, it will stick up a bit. Cool cupcakes completely then cover with chocolate frosting