3/4cupsemisweet chocolate chipsPlus more for topping.
For the Assembly:
1/2cupmini marshmallows
1/3cuptoasted almond sliverstoasted
1/3cupwhite chocolate chips.
⅓cupmini chocolate chips
Instructions
For the Cupcakes:
Preheat to 350F. Add cupcake papers to a cupcake pan.
In a large bowl, sift together dry ingredients including sugar.
In another bowl, mix the wet ingredients together.
Add wet and dry together. Mix until combined.
Fold in chocolate chips.
Fill cupcake papers 2/3 up with batter.
Bake for about 15-20 minutes or until centers set.
Let cool and core the cupcakes.
Fill with marshmallow fluff and replace with the cored cap.
For the Frosting:
Add chocolate chips to a medium bowl. Scald cream in a small pot and pour onto chocolate chips. Let sit for a minute then mix until combined and set aside.
In a medium bowl, mix room temperature butter, confectioners sugar and vanilla.
Add chocolate ganache mixture and mix.
Pipe the chocolate buttercream on the cupcakes.
For the Assembly:
Toast mini marshmallows.
Melt white chocolate and a tbsp cream. Transfer to a piping bag and snip off the tip.
Add the toasted marshmallow and slivers to the buttercream.
Add mini chocolate chips to the buttercream.
Drizzle cupcakes with white chocolate.
Video
Notes
I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods.
You can use room temperature or even cold coffee in the batter if you'd prefer.
Not a coffee fan? Sub in water or milk instead.
For a lighter cupcake try whipping up a batch of Italian meringue! for the frosting. You can toast it then sprinkle with chunks of chocolate and toasted nuts!