Here is the recipe:
1 C good quality semi-sweet chocolate chips
2/3 cup Dutch process cocoa powder
1 1/2 cup hot brewed coffee
1 1/2 cup bread flour
1 1/2 cup granulated sugar
1 tsp baking soda
1 tsp salt
3/4 C vegetable oil
4 large eggs (room temperature)
1 TBSP white vinegar
2 tsp real vanilla extract
1 7oz jar of marshmallow creme
6 TBSP unsalted butter (room temperature)
3/4 cup powdered sugar
1/2 C (1 stick) unsalted butter (melted)
2/3 C cocoa powder
3 C powdered sugar
1/3 C whole milk
1 tsp real vanilla extract
1/2 tsp salt
1 cup powdered sugar
¼ cup unsalted butter, at room temperature
1 tablespoon whole milk
Splash vanilla extract
1. Preheat oven to 350 degrees F. Line 2 standard 12 cup muffin pans with paper liners.
2. Place the chocolate chips and cocoa powder in a medium bowl. Pour in the hot coffee . Let it sit for a couple of minutes then whisk the mixture gently until smooth. Let it cool.
3. Whisk together the flour, sugar, baking soda and salt in a medium bowl.
4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture to the chocolate mixture and whisk until smooth.
5. Divide the batter evenly among the 24 muffin cups. Bake the cupcakes until set and just firm to the touch, about 16 to 18 minutes. Let the cupcakes cool in the pan on a wire rack for about 10 minutes then remove each cupcake from the pan, set on the wire rack, and let cool completely before filling and frosting, about an hour.
6. Make the filling: Beat the marshmallow creme and butter on medium speed for about 2 minutes. Reduce the speed to low and slowly add the powdered sugar. Once it has all been incorporated, increase the speed to medium-high and beat for about 2 minutes until light and fluffy. Transfer the filling to a pastry bag fitted with a medium sized tip (any shape works).
7. Make the chocolate icing: Beat together the melted butter, cocoa powder, vanilla and salt for 1 to 2 minutes. Alternate adding the powdered sugar and milk. Beat for 1 more minute, until well incorporated.
8. Make the white icing: Beat together the powdered sugar, butter, milk and vanilla on medium speed until well incorporated. Transfer the icing to a pastry bag fitted with a small, round tip and refrigerate until ready to use.
9. Assemble the cupcakes: Use a cupcake corer or the large side of a large pastry tip to core the centers of the cupcakes. Fill the cupcakes with the creamy filling to the top of the cupcake. Scrape any filling off with a knife so that the cupcakes are flat.
10. After you fill the cupcakes, spoon on about 1 teaspoon of the chocolate icing and spread so that it is smooth. You may need to melt the icing just a bit in the microwave so that it is spreadable. Once all of the cupcakes are iced with chocolate, put them into the refrigerator or freezer (or outside here in Idaho because it is freezing!) so that the icing firms up.
11. Once the chocolate icing is firm, take your pastry bag with the white icing and pipe the curly-cues across the top of each cupcake. You can also pipe little words across the top. :)