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1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup boiling water
1/4 cup heavy cream
1 cup semisweet chocolate chips
1 cup marshmallow cream
Directions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
4. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture.
5. Stir in the boiling water until the batter is well combined. The batter will be thin.
6. Fill the cupcake liners about 3/4 full and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cupcakes to cool completely before filling and frosting.
8. For the filling, use a melon baller or small spoon to scoop out the center of each cupcake. Fill each hole with marshmallow cream.
9. For the frosting, heat heavy cream until it simmers, then pour over chocolate chips in a bowl. Let sit for 5 minutes, then stir until smooth.
10. Dip the top of each filled cupcake into the chocolate ganache, then let set.
11. Use remaining ganache or white icing to create the iconic squiggly line across the top of each cupcake. Feel free to customize how you like.
Variations & Tips
For a fun twist, try adding different extracts like almond or coconut for a new flavor profile. You can also color the marshmallow cream with food coloring for themed parties. For a coffee-lover’s dream, add a teaspoon of espresso powder to the cupcake batter.
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