[Recipe & photo courtesy of Donna from Corkscrews & Spatulas]
Makes 12-18 yummy cupcakes
2 1-oz. squares unsweetened chocolate
1/2 cup butter
1 1/4 cups sugar
2 tsp vanilla
1/8 tsp salt
1/2 cup unbleached white flour
3/4 cup Marshmallow Fluff (for the insides)
Preheat oven to 350 degrees F. Spray cupcake pans or use paper liners & Set aside.
Melt unsweetened chocolate and butter in a large saucepan over medium heat, stirring in between to prevent it from burning or scorching.
Using a wooden spoon or spatula, stir in sugar until well mixed.
Add eggs, vanilla and salt and beat well with spoon. Fold in flour and mix just until smooth.
Spoon batter half way up in the liners. Pipe or spoon 1 tsp Marshmallow Fluff in the center. Spoon a little more batter over the top to cover the fluff.
Bake for 20-25 minutes or until toothpick comes out clean. Don’t over bake. Let it cool completely before frosting as desired.
Coconut Marshmallow Buttercream Frosting
2/3 cup butter, softened
1 cup Marshmallow Fluff
1 teaspoon coconut extract
1-2 teaspoons milk
1 1/3 cups powdered sugar
Beat butter and Marshmallow Fluff together until mixture is smooth. Add coconut extract and milk and beat again. Add powdered sugar a little at a time and beat until frosting is smooth and creamy. Add more milk if needed to spread or pipe. Use a star tip to decorate the cupcakes with the Marshmallow Coconut frosting!