This might be my favorite cupcake yet. It has everything… including a savory, gooey marshmallow center! YUM! Agree?
Too good to share!
Preheat oven to 350 degrees.
- In a small bowl mix together the buttermilk, sour cream coffee and vanilla paste.
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.
- In the bowl of a standing mixer beat butter and sugars until light and fluffy. With the mixer on low, beat in eggs and yolks, one at a time. Beat in flour mixture and buttermilk in three alternating batches, beginning and ending with flour mixture.
- Mix just until almost combined. Use a spatula to scrape the bottom and complete the mixing.
Divide batter between cupcake tins/papers; smooth tops. Bake for about 20 minutes or until a wooden skewer inserted in the center comes out clean. Let the cakes cool for around 10 minutes then remove from cupcake pan.
After the cupcakes are cooled, you core the center -- fill with marshmallow fluff -- and cover. Then, pipe buttercream with a large, open star tip. To with mini marshmallows and toasted almond slivers. Torch the marshmallows and finish with a drizzle of white chocolate.
1 lb confectioner’s sugar
1 stick salted butter
1 teaspoon vanilla
1/2 cup cream
3/4 cup semisweet chocolate chips and cooled. Plus more for topping.
1/2 cup mini marshmallows
1/3 cup toasted almond slivers
1/3 cup white chocolate chips.
For the cupcakes:
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups white sugar
1 cup coffee
3/4 teaspoon vanilla extract
1/2 cup vanilla yogurt or sour cream