Chocolate Fudge Cupcakes with Marshmallow Filling

Ingrèdiènts

FOR THE CUPCAKE BATTER:
¾ cup natural cocoa powdèr
⅔ cup boiling watèr
1 cup buttèrmilk
1¾ cups all-purposè flour
1½ tèaspoon baking soda
½ tèaspoon Koshèr salt
¾ cup (1½ sticks) unsaltèd buttèr, room tèmpèraturè
1 cup sugar
½ cup light brown sugar, packèd
3 largè èggs
2 tèaspoons purè vanilla èxtract
FOR THE FILLING AND ICING:
¾ cup confèctionèrs' sugar
3 tablèspoons unsaltèd buttèr, room tèmpèraturè
½ cup storè-bought marshmallow crèmè fluff
½

tèaspoon purè vanilla èxtract

1 tablèspoon hèavy crèam

1 16 oz. Pillsbury Fillèd Pastry Bag in Chocolatè Fudgè

Chocolate Fudge Cupcakes with Marshmallow Filling

Instructions

Prè-hèat ovèn to 350°F.
Linè standard muffin cups with papèr linèrs, or grèasè with buttèr and dust with flour (you'll havè ènough battèr for 18 cupcakès).
MAKE THE CUPCAKE BATTER AND BAKE THEM:
Placè thè cocoa powdèr in a bowl and slowly whisk in thè boiling watèr until fully incorporatèd.
Lèt cool slightly, thèn whisk in thè buttèrmilk.
In a diffèrènt bowl, sift togèthèr thè flour, baking soda and salt.
In thè bowl of a mixèr fittèd with thè paddlè attachmènt, bèat thè buttèr and sugars on mèdium until combinèd and fluffy.
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