Ingredients
3/4 cup boiling water1/2 cup baking cocoa1/4 cup hot brewed coffee1/2 cup unsalted butter, softened1-1/4 cups sugar2 large eggs2 teaspoons vanilla extract1-1/2 cups cake flour1 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon baking powderFILLING:2 teaspoons hot water1/4 teaspoon salt1 jar (7 ounces) marshmallow creme1/2 cup shortening1/2 teaspoon vanilla extract1/3 cup confectioners’ sugarFROSTING:4 ounces cream cheese, softened3 tablespoons unsalted butter, softened3/4 teaspoon vanilla extract1-1/2 cups confectioners’ sugarAssorted seasonal sprinkles and candies
Preparation
In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened.
Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners’ sugar and salt mixture. Beat until fluffy.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake.
In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.
