For the cupcakes

1 cup AP flour

1 cup sugar

1/4 cup unsweetened high quality cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 large egg

1/2 cup vegetable oil

1/2 cup buttermilk

1/2 cup hot coffee (or sub hot water)

Marshmallow cream for filling cupcakes

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, oil and buttermilk and whisk well to combine. Add the hot coffee and whisk until the batter is smooth.

Fill a cupcake tin with paper liners approximately 3/4 of the way full. Batter will make approximately 1 dozen cupcakes.

Bake for 15-20 minutes until cupcakes are baked through and a toothpick inserted comes out with moist crumbs let cool before filling with marshmallow cream.

To fill with marshmallow cream use a melon baller or sharp knife to cut a small core out of the center of the cupcake. Fill with approximately 2 tsp marshmallow cream and top with the top half of the cut out part. It’s ok if it’s messy! You won’t see the top after frosting

For the buttercream:

6 oz (1 + 1/2 sticks) unsalted butter, at room temperature

2 oz cream cheese at room temperature

1 lb powdered sugar, sifted

2 teaspoons vanilla extract

1/4 teaspoon sea salt

1/4 cup to 1/3 cup cream or milk

In the bowl of stand mixer with the paddle attachment, beat room temperature butter and cream cheese until light and smooth, 1 to 2 minutes.

Gradually add the powdered sugar (very slowly unless you want powdered sugar EVERYWHERE) and mix on medium-low speed to combine. Add cream or milk starting with one TB. Once all the sugar is combined increase to medium-high and cream until light and fluffy, 3-4 minutes.

Add vanilla, salt and additional cream if needed and best for one more minute.

Divide in to 6 bowls and color, for brightest colors use a gel food color vs liquid.

Place each colored buttercream in a disposable pastry bag. On a piece of plastic wrap approximately 10” long pipe 8” stripes of each color next to each other. You will need two to frost 12 cupcakes.

Roll up plastic wrap like a sausage, twisting both ends. When ready to frost snip one end and put in a pastry bag fitted with a large round tip. Squeeze frosting in a circular motion avoiding gaps and then freeze until firm

For chocolate ganache:

1 cup good quality semi sweet or dark chocolate chips or chopped chocolate

1 cup heavy cream

Place chocolate chips in a heat safe bowl, deep enough that the finished ganache will almost reach the top so you can dip the frosted cupcakes.

Heat cream until bubbles appear around the edges. Pour over chocolate chips and let stand for 3-4 minutes, then stir until smooth.

Let sit until room temperature and then dip tops of frozen frosted cupcakes in ganache until all buttercream is covered. Refrigerate to set. Remove from refrigerator at least 30-60 minutes before serving to come to room temperature.