1 ¼ cup flour
1 teaspoon cayenne pepper
¾ cup unsweetened cocoa
2 extra large eggs
1 ½ teaspoons baking powder
1 teaspoon vanilla
1 cup milk
1 ½ cup sugar
1 cup softened butter
1 teaspoon kosher salt
Preheat oven to 375 degrees.
In a large bowl sift together flour, cocoa, cayenne, salt and baking powder.
Cream together sugar and butter. Add eggs one at a time and mix well. Add milk and vanilla. Slowly stir in flour mixture. Stir until well incorporated but don't over mix.
Line regular sized cupcake tins with papers. Fill 2/3 of the way full.
Bake 17 minutes.
Remove from cupcake tins and allow to cool completely.
1 jar Marshmallow fluff 7oz.
2 teaspoons hot water
Pinch of salt
1/3 cup confectioner’s sugar
½ cup shortening
3 tablespoons heavy cream
Whip shortening and hot water. Mix in marshmallow fluff, sugar and cream.
In a piping bag, or zip top bag, fitted with a round decorating tip, add the creme filling.
Insert tip into the center of the cooled cupcakes about half way down. Squeeze gently until the top of the cupcake puffs up just a bit. Be careful not to over fill the cupcake.
1 cup heavy whipping cream
1 bag milk chocolate chips (I use Hershey's)
1 Tablespoon butter
In a small sauce pan over medium low heat warm the cream and butter until butter is melted. Stir in chocolate chips until chocolate is smooth and shiny. Remove from heat.
Allow ganache to cool to room temp. Dip cupcakes. Allow excess chocolate to drip down off. Flip and leave ganache to set.
Decorate tops with melted white chocolate or vanilla frosting.
I add the cayenne pepper to these cupcakes to give the chocolate a little punch. Kick up the flavor a bit. You can omit if you like.
These are a fun treat and the kids seem to LOVE them.