- 12
Ingredients
- 1 cup plus 2 tablespoons unsalted butter, room temperature
- 1/2 cup unsweetened cocoa powder
- 1 cup flour
- 1 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 egg plus 1 large egg yolk
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 12 cream-filled sandwich cookies
- 3 Tablespoons seedless raspberry jam
- 3 cups marshmallow topping
- 1/3 cup confectioners' sugar
Preparation
Step 1
1. Preheat oven to 350 deg. Line 12 standard muffine cups with paper liners.
2. Melt 2 Tablespoons butter; let cool.
3. In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder and salt.
4. Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla and 1/2 cup hot water; whisk until smooth.
5. Spoon 1 Tablespoon batter into each muffin cup and top with a cookie. Top each with 1 Tablespoon batter. Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through. Let cupcakes cool in pan on a wire rack.
6. Meanwhile, in a large bowl, using an electrick mixer, beat 1 cup butter and raspberry jam on medium high until smooth. Add marshmallow topping and confectioners' sugar and beat until fluffy and smooth, 3 minutes. Transfer mixture to a quart-size zip-top bag; with scissors, snip a small hole in one corner. Pipe frosting onto cooled cupcakes and serve immediately. (Store unfrosted cupcakes, in an airtight container at room temperature up to 2 days).