– 1 cup All-purpose flour – ½ cup Dutch process cocoa powder – ¼ teaspoon Baking soda – 1 teaspoon Baking powder – ½ teaspoon Salt – 1 cup White granulated sugar – ⅓ cup Oil canola or vegatable – 2 Large eggs room temperature – 2 teaspoon Pure vanilla extract – ½ cup Lifeway Kefir Plain Whole Milk room temperature – ½ cup Hot water – 2 tablespoon Hot chocolate mix without marshmallow – 12 Marshmallow – 1 cup Unsalted butter slightly cold – 3 cups Powdered sugar sifted – ¼ cup Cocoa powder – 1 teaspoon Pure vanilla extract – ½ teaspoon Salt – 7 tablespoon Heavy cream – ⅓ cup Hot chocolate mix
Heat the oven to 350°F. Use muffin liners in a 12-cup pan.Sift flour and cocoa powder in a bowl. Mix in sugar, baking powder, soda, and salt. Mix.
1
Heat water and hot chocolate in a small pan over medium-low heat. Heat till steaming.Mix Kefir milk, oil, vanilla, and eggs in a separate basin. Slowly stir in hot chocolate. Combine wet and dry components. Just mix.
2
Fill cupcake liners ⅔ full. Bake 17 minutes.Open oven and sprinkle marshmallows on cupcakes. Bake 2 more minutes. Remove marshmallows from oven and flatten.Leave cupcakes in pan for 10 minutes before cooling on rack.
3
Allow butter to cool on the counter for 30 minutes. Sift cocoa and sugar powders.Mix heavy cream and hot chocolate in a small pan over medium-low heat. Melt sugar and thicken slightly. Cool.
4
For two minutes, beat the butter on high speed with a mixer. Add the powdered sugar and cocoa powder slowly. Put the vanilla and salt in the bowl.
5
Add the hot chocolate and mix on low speed until everything is just mixed. Set the beater to high and leave it there for two to three minutes.Put the filling on top of the cupcakes.
6