Ingredients for Cupcakes-makes 18
2 cups of 1.1 gluten free flour
3/4 cup cocoa powder
2 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
5oz unsweetened greek yogurt, I used a dairy free
1 tsp kosher salt
1/2 cup vegetable oil
1 tsp espresso powder
1 cup fresh brewed coffee
2 eggs
2 tsp vanilla extract
Preheat the oven to 350 degrees and spray muffin pans with nonstick baking spray. In a mixing bowl add the eggs, and sugar beat on high for 3 minutes. Add the vanilla, yogurt, oil and espresso powder. Mix well, add the dry ingredients and mix until just incorporated. Mix in the coffee. Divide the batter into the two pans, bake for 35-45 minutes until a toothpick comes out clean. Allow to cool completely. Cut a 1/2" diameter and scoop out the inside a little for the cream filling.
Ingredients for filling
7oz marshmallow fluff
3 tbsp butter
1/3 cup powdered sugar
Add the butter and sugar to a bowl and mix until smooth and mix in the fluff until just incorporated. Fill the inside of the muffins and top with ganache and optional decorate top with buttercream frosting.
Ingredients for ganache
1/4 cup heavy cream
4oz dark chocolate
Create a double boiler and add the heavy cream and chocolate to a glass bowl. Place over med heat and once the chocolate and cream and melted and smooth its ready for the cupcakes.
