Mix whole wheat pastry flour, baking soda, baking powder, cocoa powder and sugar in a mixer fitted with a paddle attachment on low.
It will look like this..
Add hot coffee, greek yogurt, canola oil, eggs and vanilla.
Mix on medium-low. When it looks like this keep mixing.
Ready to go!
Fill lined 12 standard size cupcake pan 2/3's of the way full. Bake at 325 degree's for about 20 minutes or until a tooth pick inserted into the middle of cupcakes comes out with only a crumb or two attached. Remove cupcakes to a cooling rack and cool until room temperature.
Use a small serrated knife to cut a cone shape out of the center of the cupcake.
It will look like this. Cut off the lower cone portion and
eat it or feed it to the kiddos. Save the top of the cone to cover the filling.
We have 2 options for filling. You can use a spoon.
But the easiest way is to use a gallon size Ziploc bag. Cut a hole into the bag and insert a large round pastry tip.
Cover Marshmallow Fluff filled cupcakes with remaining piece of cupcake.
Melt chocolate chips and butter in a microwave safe container for about 20 second intervals stirring until smooth.
It will look like this! Yum!
Use glaze and frost cupcakes. Change cake decorator tip to a small size 1 cake decorator tip to make 3 loops on the top of each cupcake.
Makes: About 24 Cupcakes
Preparation Time: 10 minutes
Bake Time: 20 minutes Or Until a Toothpick Inserted In The Center Comes Out Clean (A few Crumbs Are OK)
Assembly: 30 minutes
For Chocolate Cupcakes
- 2 cups Whole Wheat Pastry Flour or All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 cup Cocoa Powder
- 1 1/2 cups Granulated Sugar
- 1 cup Greek Yogurt
- 1 cup Canola Oil or Cooking Oil
- 4 whole Eggs, Beaten
- 1 teaspoon Vanilla
- 1 cup Hot Coffee
- 1 Recipe Homemade Marshmallow Fluff (Click On Link)
- 1 cup Chocolate Chips (Good Quality)
- 4 tablespoons Butter, Softened
For Chocolate Cupcakes
Preheat oven to 325 degrees. Line a 12 cup standard size muffin tin with cupcake liners.
In a mixer fitted with a paddle attachment add flour, baking soda, baking powder, cocoa powder and sugar. Mix on low until fully incorporated.
Add all wet ingredients to the dry ingredients and mix on medium low until batter is nice and smooth.
Fill lined muffin tins 2/3 of the way full.
Bake for 20 minutes or until a tooth pick inserted into the middle comes out clean. ( A few crumbs are ok.) Allow to cool until room temperature.
Repeat until all batter has been used.
Place chocolate chips and butter into a microwave safe container. Microwave at 30 second intervals, stirring between heating, until smooth.
Cut a cone shaped piece out of the center of the cupcake. Cut the cone shaped piece off leaving just the top and set aside. Repeat with remaining cupcakes.
Fill each cup cake with Homemade Marshmallow Fluff Filling. Using either a spoon or a large gallon size Ziploc bag fitted with a large cake tip. Cover the filling with the remaining cupcake top.
Repeat with remaining cupcakes.
Use glaze and frost each cupcake.
Use remaing Homemade Marshmallow Fluff in a large Ziploc bag fitted with a size 1 cake decorator tip to make 3 loops across the top of each cupcake. Allow the glaze to set if you like a hard chocolate shell.