Adapted from Cook's Country
1 cup flour
1/2 teaspoon baking soda
1/2 cup boiling water
1/3 cup cocoa powder
1/3 cup semi sweet chocolate chips
1 teaspoon instant esspresso
3/4 cup sugar
1/2 cup sour cream
1/2 cup vegetable oil
2 teaspoons vanilla
3 tablespoons water
3/4 teaspoon unflavored gelatin
4 tablespoons (1/2 stick) butter, at room temperature
1 teaspoon vanilla
I jar (7 ounces) marshmallow creme
1/2 cup semi sweet chocolate chips
3 tablespoons butter
Preheat oven to 350º. Line 12 cup muffin tin with paper liners or grease and flour tin.
In a medium bowl, whisk together flour and baking soda. Set aside. In large mixing bowl, whisk together water, cocoa, chocolate chips and espresso. When smooth, add sugar, sour cream, oil, eggs and vanilla and whisk till combined. Add flour mixture and whisk till combined.
Divide batter among muffin cups. Bake for 18-22 minutes, till toothpick inserted in cupcake comes out with just a few dry crumbs. Cool 10 minutes in tin, then remove to rack to cool completely.
To make filling, combine water and gelatin and let sit about 5 minutes. Microwave about 30 seconds, till gelatin appears dissolved. Whisk, then add butter and vanilla. Let cool about 5 minutes, till just warm to touch. Whisk in marshmallow creme till mixture is smooth. Refrigerate till set, 30 minutes or longer.
To assemble cupcakes, use paring knife to cut a cone out of the top of each cupcake. Cut bottom of cone off, leaving just a circle of cake. Using a spoon, fill each cupcake divet with a spoonful or so of marshmallow filling. Top filling with reserved circles of cake.
Make glaze by microwaving chocolate chips and butter for about 30 seconds. Stir, and microwave again for 15 seconds if chocolate not completely smooth. Cool for about 10 minutes, then glaze tops of cupcakes