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serving: 12 cupcakes 

Cupcake Ingredients

1 cup sugar
1 cup flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt 
1 egg
1/2 cup milk
1/4 cup vegetable/olive oil
1/3 teaspoon vanilla extract
1/2 cup hot water 

Marshmallow Frosting
16 ounces marshmallow cream
1 1/2 cups powdered sugar
1/3 cup vegetable shortening
1 teaspoon salt
1 teaspoon vanilla extract

Chocolate Ganache

3 ounces bittersweet chocolate chopped
2 tablespoons butter
1/2 tablespoon hot coffee or espresso
1/4 teaspoon light corn syrup




Step 1: Mixing

Pre-heat oven on 325 degrees.   Line muffin pan with paper cupcake liners, spray each with cooking spray (Pam).

Dry ingredients:

1 cup sugar
1 cup flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

Combine all dry ingredients by sifting them together into a large mixing bowl.  Set aside

Liquid ingredients:
1 egg
1/2 cup milk
1/4 cup vegetable/olive oil
1/3 teaspoon vanilla extract


Combine liquid ingredients into a bowl and wisk together.  

Combine 1/3 of each mixture together using a spatula, alternating between the two until smooth then add 1/2 cup hot water and stir till well blended.  Mixture will be very thin.  

Step 2: Pouring

Liquid cupcake mix can then either be poured into a pitcher or dipped out using a measuring cup to pour mixture into prepared cups.  Fill each cup 3/4 full. Bake 15 minutes.

tip: Spray PAM into cupcake papers before filling


Step 3: Marshmellow Filling

While cupcakes are baking you should start on the marshmallow filling.

Marshmallow Filling:

16 
ounces marshmallow cream
1 1/2 cups powdered sugar 
1/3 cup vegetable shortening
teaspoon of salt 
1 teaspoon of vanilla extract

Sift powdered sugar and salt together in separate container before adding marshmallow cream.  Recipe makes a lot more than you need, you can reduce ingredients by half and still have enough. Combine remaining ingredients and stir well.  

Fill a pastry bag with filling and set aside.  We used a pasty filler with a bismark tip.  The filling is very thick and can be difficult to use, be patient.

Step 4: Chocolate Ganache

When the cupcakes come out of the oven, let them sit for 5 minutes to cool.  Then insert the tip of the pastry filler into the center of each cupcake and fill with marshmallow frosting.    Extra marshmallow frosting can be used to frost the tops of each cupcake.  Then let the cupcakes chill for 15 minutes in the refrigerator while you make the Chocolate Ganache.



Step 5: Chocolate Ganache

Chocolate Ganache:

3 ounces of bittersweet chocolate chopped
1ounce of butter 
1/2 tablespoon of hot coffee or espresso
1/4teaspoon light corn syrup 

Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

Step 6: All Directions

Cupcakes can then be topped with fresh fruit or chocolate shavings.  Yum!

All Directions:

Preheat the oven to 325 degrees F. Line a 12-cup cupcake or muffin pan with paper cupcake liners.

Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.

Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.

Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.

To make Marshmallow Frosting:

In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.

To make Chocolate Ganache:

Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.
I am going to try and replicate. They were delicious!
Hey this is amazing and yummy and fantastic.
Seconded! Definitely put the last picture first. It's amazing!
Those look so amazing! I absolutely love marshmallow and chocolate. Wonderful cupcake recipe!<br /> <br /> <font size="1.5">Also, I think you should put the last picture first (you can have it in both places if you want) I think it will draw people in because it shows off the cupcakes so beautifully :)</font>

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