Ingredients:
- 1/2 teaspoon baking powder
- 1 1/3 teaspoon baking soda
- 1 cup hot-brewed espresso
- 1/2 cup butter, softened
- 1 cup buttermilk
- 2 eggs
- 1 2/3 cups all-purpose flour
- 1/2 cup heavy cream
- 7 ounces marshmallow creme
- 2 tablespoons milk
- 1/4 cup peppermint chocolates
- 1 teaspoon peppermint extract
- 4 cups powdered sugar
- 1 teaspoon salt
- 6 ounces semisweet chocolate
- 2 ounces mini semisweet chocolate chips
- 2 cups sugar
- 1/2 tablespoon unsalted butter
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
Instructions:
- Preheat the oven to 350 levels F. Line 24 cupcake or muffin pans with cupcake liners.
- Mix the chocolate chips and hot espresso collectively, stirring on occasion till the chocolate is melted and the combination is soft. In a giant bowl sift collectively the sugar, flour, cocoa powder, baking soda, baking powder and salt. In one more bowl, beat the eggs with an electrical mixer till thickened a slight bit. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate combination to the eggs, and mix fully. Add the sugar combination and beat on medium velocity till successfully combined.
- Fill the prepared cupcake liners three-quarters with the cupcake batter. Set in the oven and bake till a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes fully.
- When the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting (directions for both below). Put the frosting into a pastry bag fitted with a megastar tip.
- To cook the Chocolate Ganache, raise the heavy cream and butter to a simmer in a little saucepan. Turn off heat and add in the chocolate. Mix the combination till soft. Put aside to chill.
- To make the Peppermint Marshmallow Buttercream Frosting, whip together the butter and marshmallow cream, utilize an electrical mixer fitted with an ttachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and proceed to mix on high velocity. Add the milk and extra powdered sugar, as much as 2 cups, till desired consistency is reached.
Instructions:
- With an apple corer, lift away the heart of every cupcake. Fill every cupcake with a spoonful of the Chocolate Ganache. Take the frosting-stuffed pastry, frost and sprinkle with peppermint chocolates.