Marshmallow mocha cupcakes: it’s a chocolate recipe that doesn’t have any peanut butter in it! How am I posting a non-peanut butter-centric recipe. WHO AM I? I don’t even know myself anymore.
On the other hand, it’s like the 83rd recipe I’ve posted that has some form of marshmallow in it. . . so maybe I’m still the same old boring person.
Definitely I’m still the same old boring person.
But these mocha cupcakes are not the same old boring cupcakes you see at birthday parties and pass over for, um, anything else.
These aren’t dry, these aren’t bland, these aren’t just a vehicle for frosting. (Although the frosting—and the FILLING—are delicious in themselves.) The cake part is ahhhhhmazing. The mocha cupcake itself is rich and intensely chocolate flavored, with just a hint of coffee underneath. So if you’re not a coffee lover don’t reject this recipe immediately.
Then you have the marshmallow filling. UM. Yeah, it’s delicious. Like, eat it off a spoon/dream about it at night/wonder how you’ve lived without it before now delicious.
And so easy. SO EASY! It’s just marshmallow crème mixed with some butter, powdered sugar, vanilla, and salt; being a marshmallow aficionado I’ve piped my fair share of marshmallow and hated myself every single time. Piping the real stuff takes hands stronger than mine. The added butter makes piping a breeze.
Then there’s the mocha frosting. It’s to-die-for if you love the chocolate-coffee combo. I love the two.
In desserts. You’ll never find me drinking an actual mocha. I’ll take my coffee black, please and thank you.
But in dessert form it’s hard to imagine a more perfect pair. Coffee, when combined with chocolate, makes the chocolate that much deeper and rich in flavor. Coffee is magical stuff, I’m telling you! And mocha cupcakes? We’re talking Harry Potter-level magic.
Like I said above, the cupcake itself isn’t overly coffee-flavored but the frosting is stronger. It probably won’t be your thing if you don’t love coffee. If you’d prefer plain chocolate frosting eliminate the espresso powder and water. You’ll have to add extra milk to thin it out but it should work just fine and still be delicious. You can also eliminate the espresso powder in the cupcakes themselves. Still use the coffee though. You can’t taste it, it just adds a nice depth of flavor.
So there you go. Marshmallow mocha cupcakes. They’ll brighten up even the worst, most Monday-y Monday.
- 3 ounces bittersweet chocolate, finely chopped
- 1/3 cup Dutch-processed cocoa powder
- 3/4 cup hot coffee
- 1 tablespoon espresso powder
- 3/4 cup bread flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 large eggs and 1 large egg yolk, at room temperature
- 2 teaspoons white vinegar
- 4 tablespoons unsalted butter, at room temperature
- 7 ounces marshmallow creme
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 2 to 2 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons espresso powder dissolved in 2 tablespoons hot water
- 1/4 teaspoon salt
- 1-3 teaspoons milk or cream (as necessary to get the right consistency)
- 12 chocolate covered espresso beans, for garnish (optional)
- sprinkles, for garnish (optional)
- Preheat oven to 350 degrees. Line 12 muffin cups with cupcake liners.
- Place the bittersweet chocolate, cocoa powder, and espresso powder in a medium-sized mixing bowl. Pour hot coffee over the chocolate and whisk until chocolate is melted and mixture is smooth. Refrigerate until completely chilled, about 20 minutes.
- Whisk the flour, sugar, salt, and baking soda together and set aside.
- Whisk the vegetable oil, eggs, vinegar, and vanilla into the chocolate-coffee mixture until mixture is smooth. Add flour mixture and whisk to combine.
- Divide batter between muffin cups. Bake in preheated oven until cupcakes are set and barely firm, 16-18 minutes. Cool cupcakes for 10 minutes in the tin, then remove cupcakes from pan and cool completely on a wire rack before filling and frosting.
- Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 1 minute. Add marshmallow creme and beat 1 minute more. With mixer on low, add powdered sugar, vanilla, and salt. Mix on low until sugar is incorporated, then increase speed to high and beat for 2 minutes.
- Place filling in a large piping bag fitted with a star tip. Shove the tip into the center of each cupcake and squeeze about 1 tablespoon of filling into each. Pipe a small round of filling on top of each cupcake with remaining filling. Smoosh the filling down into flat circles with a damp fingertip.
- Beat butter in the bowl of an electric mixer on medium speed until light and fluffy, about 2 minutes. With mixer on low, beat in 2 cups powdered sugar, cocoa powder, dissolved espresso powder, and salt, then turn mixer to high and beat 3-4 minutes more, scraping the bowl as necessary. If frosting is too thick add milk or cream 1 teaspoon at a time to thin the frosting to a pipe-able consistency. If too thin, add 1/4 cup powdered sugar at a time to thicken.
- To frost with these cupcakes I used a 16-inch disposable piping bag with a large round tip. You can use any tip you like though. Pipe large dollops of frosting directly on top of the circles of marshmallow filling. Top each cupcake with a chocolate covered espresso bean and/or sprinkles, if desired. Serve and enjoy.