Chocolate Cupcake with Marshmallow Cream Frosting

This weekend I experimented with a chocolate and marshmallow combination cupcake and the outcome was a hit! Chocolaty and moist these cupcakes are a real treat right down to the chocolate marshmallow center.

Recipe (Makes 24 Cupcakes)
Cake:
12 TBS Unsalted Butter (lightly softened)
2 C. Sugar
2 Eggs
2 Sq. Unsweetened Baking Chocolate
1/2 C. Unsweetened Cocoa
1 1/2 TBS. Vanilla
1 1/2 TSP. Baking Powder
1 1/2 TSP. Baking Soda
1/2 TSP. Salt
1 1/2 C. Buttermilk
1/3 Milk (I used skim)
2 C. Flour

Set oven to 350 degrees and line 24 cupcake tins with paper liners. Cream 8 tbs of butter and sugar together until smooth. With mixer on low speed, beat in the eggs one at a time. Melt remaining butter and choc. squares together in a microwave until completely melted. Make sure you do this in small time incruments as mixture will burn easily. After melted add to the sugar mixture. Cont. beating on low adding the vanilla, cocoa powder, baking powder, baking soda, salt and milk. Finally add the flour and buttermilk alternating between the two in 3 additions. Mix everything until completely incorporated and distribute evenly between cupcake tins. Make sure not to overfill.

Filling:
6 TBS Unsalted Butter
3 Sq. Unsweetened Baking Chocolate
1 1/2 C. Marshmallow Cream
6 TBS Powdered Sugar
3 TBS Sugar

Melt chocolate squares and butter in same fashion as before for the cake. After completely melted add all other ingredients and mix together until completely incorporated. After removing cupcakes from oven and allowing to cool slightly (not completely) pipe mixture into center of cupcakes

Frosting:

3 C. Powdered Sugar
2 Sticks Butter (room temp)
1 1/2 Cups Marshmallow Cream
3 TSP Vanilla

Cream butter and sugar together. Add marshmallow cream and vanilla and blend until all ingredients and fully incorporated. Pipe onto completely cooled cupcakes in a swirl pattern and finish with a sprinkle of grated chocolate.

Yum Yum!