(DISCLAIMER: I do not claim that this is an original recipe that I created. I am sure someone out there has done this before)
First start by making some YUMMY chocolate Ganache. I use 70% dark chocolate and a tiny bit of milk chocolate but you could use what you prefer.
8oz. chocolate and 8oz Heavy cream
I have started using a scale for measurement.
Chop your chocolate up.
Heat your heavy cream till it just starts to lightly bubble and pour it on top of your chocolate. Whisk till smooth, set it aside and let cool while you make your cupcakes.
Make whatever chocolate cupcakes you prefer.
Here are the ingredients needed for your marshmallow buttercream.
3 sticks unsalted butter at room temp.
1 7oz jar marshmallow fluff
3 C. sifted powdered sugar
2 tsp. vanilla extract
pinch of salt
There are many recipes for buttercream. You could taste this with 2 C. pwd sugar and see if you prefer that or you could add more. No rules!
After the cupcakes have cooled cut the middle out with a pairing knife (or buy a fancy cupcake corer or use an apple corer) Don't go too deep (I made that mistake with this batch). Keep the part your cut out because you will need it.
This step is a little time consuming and probably not necessary but this is how I do it.
Cut the excess off and save a little lid for your hole.
When the ganache is cool and has started to thicken up fill the cupcakes. You could put the ganache into a piping bag to make it a little easier.
Put the lids on.
Top with the buttercream and let them set. Both time I have made these cupcakes they weren't consumed until the next day which gave the ganache time to set up like a truffle.
I hope you enjoy!
