january cake

A little late in posting, I know. I baked quite a bit last month. From the gender reveal cupcakes, filled with sweet pinky frosting. For the office, I made these chocolate cupcakes. This chocolate cake recipe is my new favourite. Chocolate buttercream is another story. I won’t share that, I never seem to get it right. And always resort to a fudge frosting. Oh well. Still tasty. The secret in the cake is cocoa and coffee, it is so rich, but not overly sweet.

When I make these just for fun, I leave out the marshmallow frosting and ganache. Using a simple fudge frosting instead. The Prof. actually prefers his cupcakes bare. I, of course, LOVE the mallow filling, but it just takes so dang long! Here is the recipe.


  • For Cupcakes:
  • 2 cups sugar
  • 1 ¾ cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee (just brewed and still warm)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • For the Marshmallow Filling:
  • 12 tablespoons unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1 ½ cups Marshmallow Fluff
  • 3 tablespoons heavy cream
  • Blue or Pink Icing Color
  • Chocolate Ganache Frosting:
  • 1/2 cup heavy cream
  • 8 ounces bittersweet chocolate, finely chopped
  • 2 tablespoon unsalted butter, softened


Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed for 2 minutes. Batter will be thin. Transfer batter to a glass measuring cup with a pour spout and pour batter evenly into prepared pans.
Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.
To make the marshmallow filling: in a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff and heavy cream on medium speed until fluffy. Remove ⅓ cup of marshmallow filling (you will use this to pipe the question marks on the top of the cupcake) and transfer to a pastry bag fitted with a small plain round tip. Color the remaining filling your desired color. Transfer to a pastry bag fitted with a ¼ – inch plain round tip.
Once cupcakes have cooled, use a paring knife or apple corer to cut out a small circle in the center of each cupcake. Remove the core and trim leaving the core just big enough to be used to plug the hole once it is filled. Pipe the tinted marshmallow filling into each hollowed cupcake. To save time and cleaning of the pastry bag, you may spoon in the marshmallow filling, be forewarned, you will get sticky. Once the filling is in place, place the trimmed core of the cupcake back into place.
To make the chocolate ganache frosting, in a small saucepan, heat cream until steaming. Remove from the heat, add chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Transfer the frosting to a small bowl and dip the top of each cupcake to thoroughly coat. Allow frosting to set, if desired, refrigerate the cupcakes to speed up the process.
Using the reserved marshmallow filling, pipe question marks across the center of each cupcake. If dipping doesn’t work, you may have to spoon it on, and likely will require making more ganache.



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