Swiss Miss Cupcakes

I have often day-dreamed about opening a coffee & cupcake shop! But until then I will just have fun filling my Saturday afternoons with cupcake baking. (; My sweet Washington friend was married today but due to distance and work we sadly couldn’t attend the wedding so we celebrated with cupcakes! Plus, I like to make the kids “valentine’s treats” a bit early. I thought perhaps I would make Vanilla Cupcakes but then I had an idea pop into my head. Swiss Miss Cupcake! 🙂 I used to love swiss miss rolls way back but haven’t had one for years and the combination as a cupcake sounded too good to be true! So, a delightful combination of rich chocolate cake, cream filling, a thin layer of chocolate ganache, and finish of this combination with a cream cheese frosting! I know, y’all are thinking “wowza, that’s too rich!” Well, you will just have to give them a try and see for yourself!

Yields 24-30 irresistibly delicious cupcakes

Cake

• 1 1/2 cups butter, softened
• 3 cups white sugar
• 5 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
• 1 cup buttermilk
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon salt

cream filling

• 7oz jar marshmallow fluff
• 1/2 cup butter {softened}
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup powder sugar

ganache

• 1 1/2 cups semi sweet chocolate chips
• 2 tbs butter
• 1 cup heavy cream
• 1tsp vanilla extract

frosting

• 1/2 cup butter {softened}
• 8oz cream cheese {softened}
• 1 tbs vanilla extract
• 6 cups powder sugar

Directions

1. Preheat oven to 350 degrees F. Line muffin cups with liners. Mix together the flour, cocoa, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.
4. While cooling, blend cream filling ingredients until fluffy. Place into a prepared piping bag! Once cupcakes are completely cooled, gently placing tip into cupcake and fill each cupcake{as pictured}.
5. To prepare ganache: Place chocolate chips and vanilla{1 tsp} in a bowl. Bring butter and heavy cream to a boil and then pour over chocolate chips. Allow to set for 3 minutes then whisk together with a fork. Spread approximately 1 tbs over each cupcake!
6. Frosting: Place cream cheese, butter, powder sugar, & vanilla in a mixing bowl and whisk until fluffy! Generously pipe on top of each cupcake!
7. Brew a giant pot of coffee and devour a cupcake or three. 😉

“How sweet Your word is to my taste– sweeter than honey in my mouth. “

Psalm 119:103