Toasted Marshmallow Cupcakes

I have made these toasted marshmallow cupcakes from 6 Bittersweets a few time now and I just love them and they are probably one of the cupcakes I enjoy making the most.  I don't even particularly like marshmallow but I love the combination of the soft creamy filling with the little bits of chewy marshmallow, the chocolate cupcake (I did use my favourite chocolate cupcake recipe) and the tangy sour cream chocolate frosting.

Chocolate Cupcakes:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

To make the cupcakes, in a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Toasted Marshmallow Filling:
1.5 oz marshmallows
1/4 cup icing sugar
 5 tbsp unsalted butter
1/4 tsp vanilla extract
1 cup marshmallow fluff
pinch of salt

Place the marshmallows on a cookie sheet and broil in the oven until lightly browned, only takes a few minutes so don't step away!

In the bowl of an electric mixer, add the butter and icing sugar and beat until combined.  Add in the vanilla, marshmallow fluff, toasted marshmallows and salt and mix together.

Chocolate Sour Cream Frosting:
4.75 oz bittersweet chocolate
6 tbsp cream cheese
3 tbsp unsalted butter
1 cup icing sugar
2 tbsp valrhona cocoa
3/4 cup sour cream
pinch of salt

Melt the chocolate in a bowl over a pan of simmering water, set aside to cool.

In the bowl of an electric mixer, beat the cream cheese and butter until pale and fluffy.  Add in the icing sugar, cocoa and salt and mix well.  Add in the melted chocolate and sour cream and beat until smooth.

To assemble cupcakes, with a small knife remove a cone of cake from the center of each cupcake and fill with the toasted marshmallow filling, cut the end off the cone of cake and place back onto filled cupcake.  Frost with the sour cream frosting and top each cupcake with a few toasted mini marshmallows.

Linked to Naptime Creations, Sugar Bee Crafts, Memories by the Mile, Pint Sized Baker, Bru Crew Life,