1/2cupchocolate chips - dark or bittersweet chocolate, or combination of dark and milk (90 grams)use dark or bittersweet chocolate, or combination of dark and milk if you prefer
1/2cupheavy cream or whipping cream (60 ml)
3tbspbutter (45 grams)
pinch of salt
Toppings
5piecesbroken up vanilla biscuits/cookies/graham crackers
1/2cupMicro Marshmallows or cut regular marshmallows
chopped peanuts, pecans (optional)optional
Instructions
Cupcake Batter
Preheat oven to 350F (180C). Line a muffin pan with liners. If you have a fan-forced (convection oven), preheat the oven to 325F (160C).
In a small saucepan, heat butter (4 tablespoons, 60 grams), oil (1/4 cup, 60 ml), coffee (1/2 cup, 120 ml), and rum or whiskey (1 tablespoon). Stir to combine, and cook until butter melts, about 3-5 minutes. Remove from the heat and let the mixture cool for minutes.
Into a bowl of your mixer, sift all-purpose flour (1 cup, 140 grams), granulated sugar (1 cup, 200 grams), cocoa powder (1/3 cup plus 1 tablespoon, 40 grams), baking soda (3/4 teaspoon), and table salt (1/8 teaspoon).
Pour the butter mixture into the flour mixture, beat on low speed until combined and smooth. About 2 minutes.Add one large room-temperature egg and beat until combined about 30 seconds.Pour in room temperature buttermilk (1/4 cup, 60 ml) and Vanilla extract (1 teaspoon). Scrape the bowl and beat until smooth, about 1 minute.
Pour the cupcake batter into the prepared muffing pan.
Bake cupcakes in the middle of the oven for 18-20 minutes, depending on your oven. Toothpick inserted into the cupcake has to come out clean.
Let the cupcakes cool the pan, for 5 minutes, then transfer cupcakes onto a cooling rack to cool completely.
Ganache - can be made day ahead
Pour chocolate (1/2 cup, 90 grams) into a heatproof bowl, like tempered glass or stainless steel bowl, and set aside.
Heat heavy cream and butter until butter melts and heavy cream is hot, look for tiny bubbles forming on the surface of heavy cream, around the edges.
Pour hot cream over the chocolate. Let stand for 3 minutes. Whisk until smooth. Cover the ganache with plastic wrap, make sure the food wrap touches the surface, and let it cool completely in the fridge.
Assemble Cupcakes
Into a shallow bowl, add micro marshmallows or cut-up marshmallows, broken-up biscuits, stir, and add peanuts if using.
Spread a thick layer of ganache on each cupcake, then dip the cupcake into the biscuit marshmallow mix, or use your hands and sprinkle toppings on top of each cupcake. Load them up with toppings generously.TIP: If the ganache is too firm, microwave it in 3-second intervals until it's spreadable.
Notes
How long are the cupcakes good for? Plain cupcakes are good for a week, kept at room temperature. Cupcakes frosted with ganache should be stored in the fridge and can last for 3-5 days.
These cupcakes are not overly sweet; if you prefer a sweeter cake batter, add an additional 1/4 cup of granulated sugar (total of 1 cup and 1/4 cup granulated sugar (250 grams))