▪ 1/2 cup heavy cream
▪ 8 ounces semi-sweet chocolate, chopped
Directions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Sift together flour, cocoa, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Gradually add flour mixture alternately with buttermilk, starting and ending with flour.
5. Fill liners 2/3 full and bake for 15-20 minutes or until a toothpick inserted comes out clean.
6. For filling, mix marshmallow creme, butter, powdered sugar, and vanilla until smooth.
7. Once cupcakes are cool, inject each with filling using a pastry bag.
8. For ganache, heat cream just until boiling and pour over chocolate. Stir until smooth.
9. Dip tops of filled cupcakes in ganache. Let set before serving.
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