The ingredients must be at room temperature.
- Sift flour, cocoa, baking powder, salt, and sugar together (if you like it sweeter, add about 10 grams/0,35 ounces more). Using the mixer on low speed, mix in the butter, eggs and cream. Make coffee and add it to the batter.
- Transfer the batter to a piping bag and fill the cupcake molds 3/4 full. Leave in the oven for 20-25 minutes at 356°F (180°C). Check if they are ready with a toothpick, remove from the oven and cool on a wire rack.
Heat chocolate and cream in a microwave (but be careful not to overheat) and mix well until the mass becomes homogeneous.
For the frosting, combine the cold ingredients and beat lightly on low-medium mixer speed.
- Roast the marshmallows until caramelized.
- Cut out the middles from the cupcakes, fill with ganache, top with frosting and garnish with marshmallows. You can also decorate them with the remaining ganache.