Smores cupcakes
When making these cupcakes I used the cake mixing method. Cakes require so much precision because they need structure because of the cakes delicate form. If the batter is not mixed correctly it may have a poor texture and volume. The goals when mixing the batter is to evenly combine all ingredients, form and incorporate the cake and develop a proper texture. When baking cakes make sure the oven is the correct temperature and do not open the oven door for a better product. These cupcakes turned out amazing they were goey and soft and moist and the chocolate frosting was decadent and the toasted marshmallow was ten perfect touch on top.

Cupcakes

• 1/2 cup (42g) unsweetened cocoa powder1
• 3/4 cup (95g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature2
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
• 2 teaspoons vanilla extract
• 1/2 cup (120ml) buttermilk3

For the filling I used jet puffed marshmallow filling. 

Top frosting

• 1 and 3/4 cups (210g) confectioners' sugar
• 1/4 cup (21g) unsweetened cocoa powder
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 2 Tablespoons (30ml) heavy cream4
• 1 teaspoon vanilla extract
• I also used gramcrakers under the marshmallows for a crunch and chocolate Ganase on top for extra chocolate taste