• Yields: 12 jumbo cupcakes, 20–24 standard cupcakes, or two 8″ or 9″ round cake layers

Chocolate Cupcakes or Cake

• Preheat oven to 350°F (175°C).
• Line muffin tins with cupcake liners or grease and line two round cake pans with parchment paper.
• Mix dry ingredients:
• In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
• Add wet ingredients:
• Add eggs, milk, vegetable oil, and vanilla to the dry ingredients. Mix until smooth.
• Add boiling water or coffee:
• Carefully stir in boiling water or hot brewed coffee. The batter will be thin — that’s normal.
• Fill pans or cupcake liners:
• For cupcakes: Fill each liner about 2/3 full.
• For cake: Divide evenly between prepared pans.
• Bake until set:
• Standard cupcakes: 18–22 minutes
• Jumbo cupcakes: 22–26 minutes
• Cake layers: 28–35 minutes
• Bake until a toothpick inserted in the center comes out clean. Cool completely.

Marshmallow Cream Filling

• Dissolve salt:
• Stir salt into hot water until fully dissolved. Set aside.
• Whip filling:
• In a bowl, beat marshmallow cream, shortening, powdered sugar, and vanilla until smooth and fluffy.
• Add salted water:
• Mix in the salt water until fully incorporated.
• Fill cupcakes or cake:
• For cupcakes: Use a piping bag fitted with a round tip to inject filling into the center of each cooled cupcake.
• For cake: Spread filling between the two cooled cake layers.
• Chocolate Ganache Topping
• Heat almond milk:
• Warm almond milk in a saucepan or microwave until just simmering — not boiling.

Chocolate Ganache (Dairy-Free):

• Pour hot almond milk over the chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth and glossy. Stir in vanilla.
• Top cupcakes or cake:
• For cupcakes: Dip tops into the ganache or spoon/pour it over.
• For cake: Pour ganache over the top layer, allowing it to drip down the sides if desired.
• Let set:
• Allow ganache to set slightly before serving, or refrigerate briefly for a firmer top.