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Dark Chocolate & Chili Pepper Fluff Cupcakes

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Dark Chocolate and Chili Pepper Fluff Cupcakes
2011-05-27 Desserts
3 26

Cocoa powder, strong coffee, buttermilk and marshmallow creme combine in these pepper-chocolate cupcakes, covered with marshmallow creme and butter frosting.

  • 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
2 Eggs
1 cup Cold Strong Brewed Coffee
1 cup Buttermilk
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.

Helpful Tips:

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.