Chocolatey Desserts
Oooohhhh, I love chocolate! If you do, too, you'll probably find something in today's post of six chocolatey desserts to love. Will it be the Devil's Food Marshmallow Cupcakes? How about the Chocolate Pudding With Raspberry Cream or Chocolate Mississippi Mud Pie? No matter, if you're a choco-holic, today's post is for you. Enjoy!
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1-1/2–1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
CHOCOLATE MISSISSIPPI MUD PIE
This is from Diana Rattray at The Spruce Eats. She wrote, " This Mississippi mud pie is a mouthwatering chocolate pie, and it's so easy you'll make it again and again. The amazing pie is made with a moist chocolate filling and the signature crumbly top that resembles the cracked, dry Mississippi river mud. The butter and chocolate are melted and then beaten into the egg mixture, which will take no more than 8 to 10 minutes. Fill your homemade or ready-made graham cracker or cookie crust pie and bake. That's all there is to it!
"This is perfect for a weekend snack when everyone is asking for something sweet or a chocolate dessert, and you probably have all of the ingredients in your pantry.
"We've included a simple homemade graham cracker crust recipe, but we used a store-bought crust for the pie in the picture. We usually bake a homemade crust for a few minutes to firm it up a bit before filling, but there is no need to bake a ready-made crust."
Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 52 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/chocolate-mississippi-mud-pie-3053483.
Ingredients
For the Graham Cracker Crust (or Use a Store-Bought 9-inch Ready-Made Crust):
1-1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
6 tablespoons butter (melted)
dash of salt
For the Filling:
1/4 lb. (1 stick) butter
2 (1 oz. each) squares unsweetened chocolate
3 large eggs
3 tablespoons white corn syrup
1-1/3 cups sugar
1 tsp. vanilla
Directions
Gather the ingredients.
Preheat the oven to 350 F. Position the baking rack in the center of the oven.
For the optional homemade crust: combine the graham cracker crumbs in a bowl with the confectioners' sugar, 6 tablespoons of melted butter, and a dash of salt. Pat the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake in the preheated oven for 8 minutes. Remove the crust to a rack and set aside (There's no need to bake a ready-made crumb crust).
Place a small saucepan over medium-low heat. Add the butter and unsweetened chocolate and cook, stirring frequently, until both are melted and well blended. Let the mixture cool slightly.
In a medium bowl with an electric mixer, beat the eggs. Stir in the corn syrup, granulated sugar, and vanilla extract. Add the chocolate mixture to egg and sugar mixture and stir until well blended.
Place the pie crust on a baking sheet. The baking sheet makes it much easier to move the pie to and from the oven and will catch any spills.
Pour the filling into the prepared pie shell and transfer the pie to the oven.
Bake for about 40 minutes, or until the filling is set with a very little jiggle.
Serve the pie slightly warm or cold with a scoop of ice cream, a drizzling of chocolate syrup, or a dollop of whipped cream.
Serve and enjoy!
Tip
Store the leftovers, loosely covered, in the refrigerator for 3 to 4 days.
CHOCOLATE PUDDING WITH RASPBERRY CREAM
This comes from Yossy Arefi on The New York Times cooking e-newsletter. Yossy wrote, "This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that’s what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche."
Yield: 2 servings; Time: 25 minutes, plus chilling
You can view this online at https://cooking.nytimes.com/recipes/1021898-chocolate-pudding-with-raspberry-cream.
Ingredients
1 cup whole milk
1 large egg yolk
5 tablespoons plus 1 teaspoon granulated sugar
5 tablespoons Dutch-process cocoa powder
1 tablespoon cornstarch
Pinch of kosher salt
1-1/2 teaspoons vanilla extract
1/2 cup fresh raspberries
1/3 cup heavy cream
Preparation
Add the milk and egg yolk to a measuring cup. Whisk to combine.
Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
NO-BAKE CHOCOLATE CREAM PIE
This is from Diana Rattray at The Spruce Eats. She wrote, " Make this easy pie with a purchased or homemade graham cracker or cookie crumb crust. It's an easy and convenient pie to prepare with pudding mix."
Prep Time: 10 minutes; Refrigerate: 4 hours; Total Time: 4 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/easy-chocolate-cream-pie-3053495.
Ingredients
1-3/4 cups milk (cold)
2 packages/4-serving size each chocolate or chocolate fudge instant pudding
1 container/8 ounces whipped topping (thawed)
1 prepared chocolate cookie crumb crust or graham cracker crust (9-inch)
Directions
Pour cold milk into a large mixing bowl. Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust.
Refrigerate the pie for 4 hours or until set.
Garnish with additional whipped topping and grated chocolate, if desired. Store leftover pie in refrigerator.
CHOCOLATE BEAN CUPCAKES
This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.
To view this online, click here.
Ingredients
Cupcakes
1/3 cup soy margarine, melted
1-1/4 cups granulated sugar
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
2 Tbs. grated orange zest, optional
1 15.5-oz. can black beans, drained, rinsed and pureed
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tsp. baking powder
Frosting
1/2 cup soy margarine
2 cups confectioners' sugar
4 Tbs. frozen orange juice concentrate, thawed
12 chocolate kisses
Preparation
Preheat oven to 375F. Line 12 cupcake tins with paper liners.
To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.
Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.
Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.
Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.
DEVIL’S FOOD MARSHMALLOW CUPCAKES
This comes from Nichelle Stephens, who wrote for The Spruce Eats. Nichelle wrote, “Ding Dongs, Ho Hos, and Cocoa Cremes are the chocolate snack cakes that have been the dessert for kids and adults lunches for decades. However, there's a better way to get a chocolate fix by baking the cakes from scratch. The essential components are chocolate cupcake, marshmallow filling and chocolate ganache frosting.
“Tip: An easy way to make chocolate ganache is to use chocolate candy melts. I have used Chocoley's Bada Bing dark chocolate candy melts.
“This chocolate cupcake recipe is from the cookbook, Home Baked Comfort by Kim Laidlaw.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 18 cupcakes
Unfortunately, the link that I had no longer works. But this is so yummy, I wanted to include it while giving credit to Nichelle for coming up with this decadent yumminess (yes, decadent yumminess is the technical term!).
Note: I know that marshmallows are technically not vegetarian fare. I Googled marshmallow fluff and the closest I came to any ingredient list is that it does contain egg whites. I also discovered that there's a vegan equivalent called Ricemellow Creme by Suzanne's Specialties. I had never heard of it until checking out the marshmallow cream, so I can't say yea or nay about it. However, I'm thinking that I need to check it out so that I can let you know what I think. If anyone has used Ricemellow Cream – or anything else by Suzanne's Specialties – let me know, and I pass along your comments (unless you'd rather I don't; just let me know “this is for your info only”). In the meantime, I'll keep this recipe here.
Ingredients
Devil’s Food Cupcakes
1-3/4 cup all-purpose flour
3/4 cup natural cocoa powder
2/3 cup boiling water
1 cup buttermilk
1-1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
2 tsp pure vanilla extract
Cream Filling
3/4 cup confectioners' sugar
3 tbsp unsalted butter, room temperature
1 tbsp heavy cream
1/2 cup of marshmallow fluff
1/2 tsp pure vanilla extract
Chocolate Ganache
1 cup of dark chocolate candy melts
6 tbsp of heavy cream
Preparation
Preheat oven to 350F degrees. Place one 12 cupcake cavity and one 6 cavity pan with cupcake liners. In a small bowl, whisk the cocoa powder into the boiling water. Let cool to lukewarm, then whisk in the buttermilk. In a small bowl, pour the cocoa powder into the boiling water and whisk. Let cool and set aside. Using another bowl, sift together the flour, baking soda and salt.
In the mixing bowl of a stand mixer, use the attachment to butter and sugars together on medium until well combined.
Add the eggs one at a time, beating well with each addition. Add the vanilla along with the final egg. Reduce speed to low to add the dry ingredients ins 3 additions alternately with the cocoa buttermilk mixture in 2 additions. Beat until just combined. Scrape the sides of the bowl with a spatula. Use a scoop to divide the batter evenly into 18 wells of the baking pans.
Bake until the cupcakes are puffed and slightly springy to the touch and toothpick inserted into one of the cupcakes comes out clean which will be about 20 minutes. Let cool in pans for about 5 minutes. Then remove from pans and let cool completely on a wire rack.
To make the filling, in the mixing bowl, sift the sugar over the butter. Use the paddle attachment and beat on medium speed until light and fluffy. Add the marshmallow fluff, vanilla and cream. Beat until light and fluffy.
Using a paring knife or an apple corer, create a hollow about 1-1/2 inches in diameter and 1 inch deep in the center of each cupcake. Fill each hollow with a spoonful of the filling.
To make the ganache, in a heatproof bowl set over barely simmering water in a saucepan. Melt the butter and chocolate with the corn syrup and cream, stirring constantly with a whisk until smooth. Remove from the heat and whisk until smooth. Let cool slightly.
Spread the filled cupcakes with the ganache. The filled and frosted cupcakes can be refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1-1/2–1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
CHOCOLATE MISSISSIPPI MUD PIE
This is from Diana Rattray at The Spruce Eats. She wrote, " This Mississippi mud pie is a mouthwatering chocolate pie, and it's so easy you'll make it again and again. The amazing pie is made with a moist chocolate filling and the signature crumbly top that resembles the cracked, dry Mississippi river mud. The butter and chocolate are melted and then beaten into the egg mixture, which will take no more than 8 to 10 minutes. Fill your homemade or ready-made graham cracker or cookie crust pie and bake. That's all there is to it!
"This is perfect for a weekend snack when everyone is asking for something sweet or a chocolate dessert, and you probably have all of the ingredients in your pantry.
"We've included a simple homemade graham cracker crust recipe, but we used a store-bought crust for the pie in the picture. We usually bake a homemade crust for a few minutes to firm it up a bit before filling, but there is no need to bake a ready-made crust."
Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 52 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/chocolate-mississippi-mud-pie-3053483.
Ingredients
For the Graham Cracker Crust (or Use a Store-Bought 9-inch Ready-Made Crust):
1-1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
6 tablespoons butter (melted)
dash of salt
For the Filling:
1/4 lb. (1 stick) butter
2 (1 oz. each) squares unsweetened chocolate
3 large eggs
3 tablespoons white corn syrup
1-1/3 cups sugar
1 tsp. vanilla
Directions
Gather the ingredients.
Preheat the oven to 350 F. Position the baking rack in the center of the oven.
For the optional homemade crust: combine the graham cracker crumbs in a bowl with the confectioners' sugar, 6 tablespoons of melted butter, and a dash of salt. Pat the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake in the preheated oven for 8 minutes. Remove the crust to a rack and set aside (There's no need to bake a ready-made crumb crust).
Place a small saucepan over medium-low heat. Add the butter and unsweetened chocolate and cook, stirring frequently, until both are melted and well blended. Let the mixture cool slightly.
In a medium bowl with an electric mixer, beat the eggs. Stir in the corn syrup, granulated sugar, and vanilla extract. Add the chocolate mixture to egg and sugar mixture and stir until well blended.
Place the pie crust on a baking sheet. The baking sheet makes it much easier to move the pie to and from the oven and will catch any spills.
Pour the filling into the prepared pie shell and transfer the pie to the oven.
Bake for about 40 minutes, or until the filling is set with a very little jiggle.
Serve the pie slightly warm or cold with a scoop of ice cream, a drizzling of chocolate syrup, or a dollop of whipped cream.
Serve and enjoy!
Tip
Store the leftovers, loosely covered, in the refrigerator for 3 to 4 days.
CHOCOLATE PUDDING WITH RASPBERRY CREAM
This comes from Yossy Arefi on The New York Times cooking e-newsletter. Yossy wrote, "This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that’s what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche."
Yield: 2 servings; Time: 25 minutes, plus chilling
You can view this online at https://cooking.nytimes.com/recipes/1021898-chocolate-pudding-with-raspberry-cream.
Ingredients
1 cup whole milk
1 large egg yolk
5 tablespoons plus 1 teaspoon granulated sugar
5 tablespoons Dutch-process cocoa powder
1 tablespoon cornstarch
Pinch of kosher salt
1-1/2 teaspoons vanilla extract
1/2 cup fresh raspberries
1/3 cup heavy cream
Preparation
Add the milk and egg yolk to a measuring cup. Whisk to combine.
Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
NO-BAKE CHOCOLATE CREAM PIE
This is from Diana Rattray at The Spruce Eats. She wrote, " Make this easy pie with a purchased or homemade graham cracker or cookie crumb crust. It's an easy and convenient pie to prepare with pudding mix."
Prep Time: 10 minutes; Refrigerate: 4 hours; Total Time: 4 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/easy-chocolate-cream-pie-3053495.
Ingredients
1-3/4 cups milk (cold)
2 packages/4-serving size each chocolate or chocolate fudge instant pudding
1 container/8 ounces whipped topping (thawed)
1 prepared chocolate cookie crumb crust or graham cracker crust (9-inch)
Directions
Pour cold milk into a large mixing bowl. Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust.
Refrigerate the pie for 4 hours or until set.
Garnish with additional whipped topping and grated chocolate, if desired. Store leftover pie in refrigerator.
CHOCOLATE BEAN CUPCAKES
This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.
To view this online, click here.
Ingredients
Cupcakes
1/3 cup soy margarine, melted
1-1/4 cups granulated sugar
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
2 Tbs. grated orange zest, optional
1 15.5-oz. can black beans, drained, rinsed and pureed
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tsp. baking powder
Frosting
1/2 cup soy margarine
2 cups confectioners' sugar
4 Tbs. frozen orange juice concentrate, thawed
12 chocolate kisses
Preparation
Preheat oven to 375F. Line 12 cupcake tins with paper liners.
To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.
Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.
Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.
Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.
DEVIL’S FOOD MARSHMALLOW CUPCAKES
This comes from Nichelle Stephens, who wrote for The Spruce Eats. Nichelle wrote, “Ding Dongs, Ho Hos, and Cocoa Cremes are the chocolate snack cakes that have been the dessert for kids and adults lunches for decades. However, there's a better way to get a chocolate fix by baking the cakes from scratch. The essential components are chocolate cupcake, marshmallow filling and chocolate ganache frosting.
“Tip: An easy way to make chocolate ganache is to use chocolate candy melts. I have used Chocoley's Bada Bing dark chocolate candy melts.
“This chocolate cupcake recipe is from the cookbook, Home Baked Comfort by Kim Laidlaw.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 18 cupcakes
Unfortunately, the link that I had no longer works. But this is so yummy, I wanted to include it while giving credit to Nichelle for coming up with this decadent yumminess (yes, decadent yumminess is the technical term!).
Note: I know that marshmallows are technically not vegetarian fare. I Googled marshmallow fluff and the closest I came to any ingredient list is that it does contain egg whites. I also discovered that there's a vegan equivalent called Ricemellow Creme by Suzanne's Specialties. I had never heard of it until checking out the marshmallow cream, so I can't say yea or nay about it. However, I'm thinking that I need to check it out so that I can let you know what I think. If anyone has used Ricemellow Cream – or anything else by Suzanne's Specialties – let me know, and I pass along your comments (unless you'd rather I don't; just let me know “this is for your info only”). In the meantime, I'll keep this recipe here.
Ingredients
Devil’s Food Cupcakes
1-3/4 cup all-purpose flour
3/4 cup natural cocoa powder
2/3 cup boiling water
1 cup buttermilk
1-1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
2 tsp pure vanilla extract
Cream Filling
3/4 cup confectioners' sugar
3 tbsp unsalted butter, room temperature
1 tbsp heavy cream
1/2 cup of marshmallow fluff
1/2 tsp pure vanilla extract
Chocolate Ganache
1 cup of dark chocolate candy melts
6 tbsp of heavy cream
Preparation
Preheat oven to 350F degrees. Place one 12 cupcake cavity and one 6 cavity pan with cupcake liners. In a small bowl, whisk the cocoa powder into the boiling water. Let cool to lukewarm, then whisk in the buttermilk. In a small bowl, pour the cocoa powder into the boiling water and whisk. Let cool and set aside. Using another bowl, sift together the flour, baking soda and salt.
In the mixing bowl of a stand mixer, use the attachment to butter and sugars together on medium until well combined.
Add the eggs one at a time, beating well with each addition. Add the vanilla along with the final egg. Reduce speed to low to add the dry ingredients ins 3 additions alternately with the cocoa buttermilk mixture in 2 additions. Beat until just combined. Scrape the sides of the bowl with a spatula. Use a scoop to divide the batter evenly into 18 wells of the baking pans.
Bake until the cupcakes are puffed and slightly springy to the touch and toothpick inserted into one of the cupcakes comes out clean which will be about 20 minutes. Let cool in pans for about 5 minutes. Then remove from pans and let cool completely on a wire rack.
To make the filling, in the mixing bowl, sift the sugar over the butter. Use the paddle attachment and beat on medium speed until light and fluffy. Add the marshmallow fluff, vanilla and cream. Beat until light and fluffy.
Using a paring knife or an apple corer, create a hollow about 1-1/2 inches in diameter and 1 inch deep in the center of each cupcake. Fill each hollow with a spoonful of the filling.
To make the ganache, in a heatproof bowl set over barely simmering water in a saucepan. Melt the butter and chocolate with the corn syrup and cream, stirring constantly with a whisk until smooth. Remove from the heat and whisk until smooth. Let cool slightly.
Spread the filled cupcakes with the ganache. The filled and frosted cupcakes can be refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.
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