By: Lindsey Conchar
FOR THE CHOCOLATE CUPCAKES
- All-Purpose Flour
- Sugar
- Cocoa Powder
- Baking Soda
- Salt
- Egg
- Milk
- Vegetable Oil
- Vanilla
- Water: Use hot water to help the cocoa “bloom” and bring out it’s rich flavor.
FOR THE MARSHMALLOW FILLING
- Unsalted Butter: Bring the butter to room temperature.
- Powdered Sugar
- Marshmallow Creme: You can also use Fluff, if desired.
FOR THE CHOCOLATE GANACHE
- Chocolate Chips
- Heavy Whipping Cream
FOR THE VANILLA ICING
- Unsalted Butter: Room temperature.
- Powdered Sugar
- Milk: Add milk to make a creamy icing that’s perfect for drizzling over your cupcakes.
- Vanilla Extract
- For Lindsey’s complete recipe, click here.
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