It is amazing how many things I learn on Facebook. For instance, today is National Coffee Day. Instead of boring you with a picture of me in the kitchen with my Keurig or in line at Starbucks, I thought I’d spin this post a little bit differently. Being the foo-foo coffee drinker that I am, my brew of choice is usually a mocha or some derivative of one. I don’t think I’ve ever had straight black coffee in all my life and I don’t really plan to.
I do, however, love eating and making cupcakes! A few years ago, I had one of Sprinkles’ chocolate marshmallow cupcakes and loved it. Naturally, I wanted to change it up a bit. I thought that a mocha cupcake with the marshmallow filling would be wonderful. The cake and frosting recipes are not my own, I pieced it together to create what I thought would be a yummy cupcake. The Mocha Madness Cupcake comes from The Ultimate Cupcake Manual and the Marshmallow Frosting comes from Dozen Flours.
I served these at an Easter Brunch and they went over well. They were really rich so everyone was happy. They didn’t have an overly mocha taste in the cake but overall, it came together and was very decadent. Even if you are not a big coffee fan and just a lover of good old chocolate, you would be very happy with these!
MOCHA MARSHMALLOW CUPCAKES
Ingredients For the Cupcakes:
6 TBS Unsweetened Cocoa Powder
3/4 Cup All Purpose Flour
1/4 Cup Sugar
1/2 Cup Brown Sugar
3/4 Tsp Baking Soda
1/4 Tsp Salt
1/3 Cup Espresso, Chilled
1/2 Cup Buttermilk
2 TBS Vegetable Oil
1 Tsp Vanilla Extract
For the Filling:
1 Jar of Jet Puffed Marshmallow Fluff
For the Frosting:
2 Cup Confectioner’s Sugar
1/2 Cup Unsweetened Cocoa Powder
6 Large Marshmallows or 3/4 Cup Marshmallow Fluff
4 TBS Butter
1/4 Cup Whole Milk or Whipping Cream
1 Tsp Pure Vanilla Extract
1. Pre-heat Oven to 350 degrees and line your cupcake pan with liners.
2. Sift together the cocoa, flour, sugars, baking soda and salt in a large bowl and set aside.
3. Combine the espresso, buttermilk, egg, vegetable oil and vanilla in a medium bowl until smooth, then add to the dry mixture.
4. Stir mixtures together until smooth and pour into cupcake liners. (I fill mine about 2/3 full.)
5. Bake for 18-20 mins, ovens will vary. Cake will spring back to the touch. Cool cupcakes in pan and then transfer to a wire rack.
6. Fill a piping bag with the marshmallow fluff. Insert tip into the top of the cupcake and fill. Let stand while you make the frosting.
7. To make the frosting, sift the sugar and cocoa powder together in a large mixing bowl and set aside.
8. In a medium sauce pan, over low heat, add marshmallows (or fluff), butter and milk/cream. Stir until melted, about 3 minutes.
9. Remove pan from heat.
10. Add the sugar/cocoa powder mixture and vanilla into the marshmallow mixture. Stir until smooth, it should have a satin finish.
11. Frost the cooled cupcakes with warm frosting and let sit. (Note: I prefer to dip the tops of the cupcakes into the frosting than use a frosting knife.)
12. Once the frosting is set, I put a dollop of marshmallow fluff in the middle and garnish with a chocolate covered espresso bean.
Makes approximately a dozen cupcakes.