Devil’s Food Cupcakes With Marshmallow Frosting

Ingredients

• 1/2 cup unsalted butter
• 3/4 cup fine sugar
• 3 large eggs
• 2/3 cup cocoa powder Hershey’s
• 1/2 cup hot water
• 2 cups cake flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon instant coffee granules Folgers recommended
• 3/4 cup unsalted butter
• 1 13 ounce jar marshmallow creme
• 1 1/2 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon light corn syrup
• 1 pinch salt

Instructions

1. Cake.
2. Preheat oven to 350°F.
3. In electric mixer set on medium cream butter and sugar until light and fluffy.
4. Add eggs one at a time until completely mixed.
5. In a small mixing bowl combine hot water and cocoa powder. mix until smooth.
6. Lower speed on mixer and slowly add cocoa mixture.
7. In a large mixing bowl sift flour. salt. baking powder. baking soda; add to mixer alternately with sour cream.
8. Mix coffee gradules with vanilla extract until dissolved then add to batter. Making sure to scarpe down sides of bowl until completely combined.
9. Place liner in muffin tin. I spray liners with non-stick to make them come out easier.
10. Fill liner 1/3 full or slightly more for rounder tops.
11. Place on middle rack for 12 to 15 minutes. Done when toothpick comes out clean.
12. Remove and allow to completely cool then frost.
13. Frosting.
14. Beat butter on high in electric mixer until creamy.
15. Add marshmallow creme. mix completely.
16. Slowly add confectioner’s sugar a little at a time. followed by vanilla. corn syrup and salt. Beat until smooth.