I’m back, and I brought more Strawberry Fluff! I think I might ask it to be my Valentine.
We could go for long walks on the beach, have picnics in the park, or snuggle up on the couch for a Netflix binge-fest. The only thing that would come between us would be a spoon… Or I could just fill some Devil’s Food cupcakes with it and then top them off with some Godiva Chocolate Liqueur spiked butter cream frosting.
To make these, bake a batch of your favorite Devil’s Food cupcakes. I used the Pillsbury box mix, which made 18 appropriately sized cupcakes (ahem, Pillsbury). After the cupcakes have cooled use a cupcake corer or a knife to remove a section from the center of each cupcake. Next comes the Strawberry Fluff Cream Filling.
Strawberry Fluff Cream Filling (adapted from I Heart Cuppycakes)
1-7.5 oz jar of Marshmallow Strawberry Fluff
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
In a large bowl, whisk the marshmallow cream and butter until smooth. Transfer into pastry bag and squeeze into the center of each cupcake. You can push the bits you removed back into the top or you can just eat them. : ) Now it’s time for the frosting!
Godiva Chocolate Liqueur Butter Cream (adapted from Butter Cream Frosting II on allrecipes.com)
1/2 cup butter
1/2 cup shortening
1/8 teaspoon salt
1 teaspoon vanilla extract
5 cups confectioners sugar
1/4 Godiva Chocolate Liqueur
3 tablespoons cocoa powder
Cream butter and shortening in a large bowl until light and fluffy. Add all other ingredients and beat until well combined. Luckily for Pillsbury this recipe makes just enough frosting for 18 cupcakes. I like a lot of icing on my cupcakes, so you may be able to stretch this to cover 24 cupcakes depending on your frosting technique.
I topped these off with a strawberry marshmallow heart but you can decorate them any way you wish!