Marshmallow Mocha Cupcakes

• Vegetarian

• Produce

  • 12 Chocolate covered espresso beans

• Refrigerated

  • 2 Eggs and 1 large egg yolk, large

• Condiments

  • 7 oz Marshmallow creme

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3 oz Bittersweet chocolate
  • 3/4 cup Bread flour
  • 1/3 cup Cocoa powder, unsweetened
  • 1/3 cup Dutch processed cocoa, powder
  • 3/4 cup Granulated sugar
  • 2 1/4 cup Powdered sugar
  • 1 tsp Salt
  • 1 Sprinkles
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 6 tbsp Vegetable oil
  • 2 tsp White vinegar

• Drinks

  • 3/4 cup Coffee, hot
  • 1 tbsp Espresso, powder
  • 3 tbsp Espresso

• Dairy

  • 10 tbsp Butter, unsalted
  • 1 tsp Milk or cream

Found on itsybitsykitchen.com

Description

Ingredients

• 3 ounces bittersweet chocolate, finely chopped
• 1/3 cup Dutch-processed cocoa powder
• 3/4 cup hot coffee
• 1 tablespoon espresso powder
• 3/4 cup bread flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 6 tablespoons vegetable oil
• 2 large eggs and 1 large egg yolk, at room temperature
• 2 teaspoons white vinegar
• 4 tablespoons unsalted butter, at room temperature
• 7 ounces marshmallow creme
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 2 to 2 1/2 cups powdered sugar
• 1/3 cup unsweetened cocoa powder
• 3 tablespoons espresso powder dissolved in 2 tablespoons hot water
• 1/4 teaspoon salt
• 1-3 teaspoons milk or cream (as necessary to get the right consistency)
• 12 chocolate covered espresso beans, for garnish (optional)
• sprinkles, for garnish (optional)

Directions

• Preheat oven to 350 degrees. Line 12 muffin cups with cupcake liners. Place the bittersweet chocolate, cocoa powder, and espresso powder in a medium-sized mixing bowl. Pour hot coffee over the chocolate and whisk until chocolate is melted and mixture is smooth. Refrigerate until completely chilled, about 20 minutes. Whisk the flour, sugar, salt, and baking soda together and set aside. Whisk the vegetable oil, eggs, vinegar, and vanilla into the chocolate-coffee mixture until mixture is smooth. Add flour mixture and whisk to combine. Divide batter between muffin cups. Bake in preheated oven until cupcakes are set and barely firm, 16-18 minutes. Cool cupcakes for 10 minutes in the tin, then remove cupcakes from pan and cool completely on a wire rack before filling and frosting.
• Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 1 minute. Add marshmallow creme and beat 1 minute more. With mixer on low, add powdered sugar, vanilla, and salt. Mix on low until sugar is incorporated, then increase speed to high and beat for 2 minutes. Place filling in a large piping bag fitted with a star tip. Shove the tip into the center of each cupcake and squeeze about 1 tablespoon of filling into each. Pipe a small round of filling on top of each cupcake with remaining filling. Smoosh the filling down into flat circles with a damp fingertip.
• Beat butter in the bowl of an electric mixer on medium speed until light and fluffy, about 2 minutes. With mixer on low, beat in 2 cups powdered sugar, cocoa powder, dissolved espresso powder, and salt, then turn mixer to high and beat 3-4 minutes more, scraping the bowl as necessary. If frosting is too thick add milk or cream 1 teaspoon at a time to thin the frosting to a pipe-able consistency. If too thin, add 1/4 cup powdered sugar at a time to thicken. To frost with these cupcakes I used a 16-inch disposable piping bag with a large round tip. You can use any tip you like though. Pipe large dollops of frosting directly on top of the circles of marshmallow filling. Top each cupcake with a chocolate covered espresso bean and/or sprinkles, if desired. Serve and enjoy.