Chocolate-Marshmallow Cupcakes
 
Rich, moist chocolate cupcakes filled with toasted-marshmallow cream and topped with hot-chocolate frosting. Adapted from Sweetapolita.
Ingredients
For the cupcakes:
  • 1¾ cups (220g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (65g) cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup (250ml) strong black coffee (can be hot)
  • 1 cup (250ml) buttermilk, room temperature (or 1 cup milk + 1 tablespoon lemon juice)
  • ½ cup (125ml) vegetable oil
  • 1 tablespoon pure vanilla extract
For the hot chocolate frosting:
  • 1 cup (227g) butter at room temperature
  • 1 cup (115g) icing sugar (confectioners’ or powdered)
  • 1½ teaspoons pure vanilla extract
  • ⅓ cup (28g) hot chocolate powder
  • 4oz dark chocolate, melted
  • ¼ cup (62.5ml) whipping cream
  • For the toasted-marshmallow filling:
  • 8 large white marshmallows
  • ½ cup (57g) icing sugar (confectioners’ or powdered)
  • ½ cup (113g) butter at room temperature
  • ½ teaspoon pure vanilla extract
  • 4 oz marshmallow cream (or marshmallow fluff)
  • Pinch of salt
Method
Prepare the cupcakes:
  1. Preheat oven to 350 F. Line muffin/cupcake tin with paper or foil cupcake liners. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared cupcake pan until ⅔ full (or just less). Batter will be liquidy. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to overbake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.
Prepare the hot chocolate frosting:
  1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and hot chocolate powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away, but once piped, keeps well at room temperature.
Prepare the toasted-marshmallow filling:
  1. Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them–they burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream, toasted marshmallows, and salt, and mix on lowest setting for about 1 minute.
Assembly:
  1. Once cupcakes are cool, cut a cone shape hole from the top centre of the cupcake downward, using a sharp paring knife. Using a small spoon, or piping bag fitted with plain round piping tip, fill the cupcake hole with toasted-marshmallow filling until it’s level with the top of the cupcake. Fill a large pastry bag with a star tip about ⅔ full and swirl the Malted Belgian Chocolate Frosting in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl. Top with a chocolate candy, like Coffee Crisp. Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days. If you do refrigerate, serve at room temperature.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/03/chocolate-marshmallow-cupcakes/