Chocolate Cupcake Recipe

Makes 1 dozen cupcakes

Ingredients
cup butter
2 oz. semisweet chocolate (chocolate chips or bar chocolate are both fine)
cups flour
cup unsweetened cocoa powder
tsp baking soda
tsp baking powder
tsp salt
1 tsp instant espresso powder (optional)
2 large eggs
cup white sugar
cup brown sugar
1 tsp vanilla extract
cup buttermilk (or mix cup milk with 1 tsp white vinegar and let stand for 5 min)
Directions
1. Preheat oven to 350F
2. Melt together butter and chocolate in microwave. Set aside to cool.
3. Whisk together cocoa powder, flour, baking soda, baking powder, salt, and instant espresso powder (if
using). Set aside.
4. Whisk together eggs, white sugar, brown sugar, and vanilla. Mix in cooled chocolate.
5. Mix in dry mixture to eggs mixture, then mix in all of the buttermilk. Mix in remaining dry mixture and
scoop into 12 cupcake liners.
6. Bake for 18 min.
Filling Recipe
Ingredients
6 tablespoons unsalted butter, softened
1/2 cup, plus 2 tablespoons confectioners sugar
3/4 teaspoon vanilla
7 oz (1 jar) marshmallow spread (if not using standard size jar, 1 cup of marshmallow spread works as
well)
Directions
In a medium bowl, cream the butter and sugar together. Stir in the vanilla. Mix in the marshmallow spread
and whisk until light and fluffy. Load into a piping bag or a Ziploc bag, preferably fitted with a large round
pastry tip.
Glaze
6 tablespoons unsalted butter, softened
1 1/2 cups semi-sweet chocolate chips
2 tablespoons light corn syrup
Directions
Melt the butter, chips, and corn syrup in the microwave at 30 sec intervals until smooth and glossy.
Assembly
Cut out small hole in cupcakes with cupcake corer or knife. Trim core so only a thin cupcake lid remains.
Fill with about 1-1 T marshmallow frosting, and cover with lid. Dip in glaze and let set for 15 min. or until
glaze has firmed. Pipe on designs with leftover marshmallow fluff (may need to thicken with powdered
sugar) or buttercream frosting.