Hot chocolate cupcakes with marshmallow

The ingredients must be at room temperature.

1. 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.
2. 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.

1. Roast the marshmallows until caramelized.
2. 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.