- Servings: 24
|2 cups||All Purpose Flour|
|¾ cup||Unsweetened Cocoa Powder|
|1 cup||White Sugar|
|2 tsp||Baking Soda|
|1 tsp||Baking Powder|
|½ tsp||Sea Salt|
|1 cup||Cold Strong Brewed Coffee|
|½ cup||Vegetable Oil|
|1 cup||Marshmallow Fluff|
|48||Pieces Chipotle, cayenne or other peppery chocolate|
|Fluffer Cream Frosting:|
|Remainder of Marshmallow Fluff|
|½ cup||Unsalted Butter, softened|
Preheat oven to 375 degrees. In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in marshmallow fluff. Spoon the batter into paper bake cup-lined cups, filling each one half way. Press one chocolate into each cup, then fill cups the rest of the way, dividing batter evenly. Bake until the tops spring back when lightly pressed, 20-25 minutes. Cool in the pan set on a wire rack. When cool, arrange the cupcakes on a serving platter.
Whip remaining marshmallow cream with softened butter, using an electric mixer on high speed, until stiff peaks form. Frost cupcakes with a narrow metal spatula or a table knife, or using pastry bag. Top each cupcake with a piece of chocolate.
The chocolate you put in the center of the cupcakes will almost entirely melt into the cake, leaving only the special taste of it behind.