Directions

1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, beat the butter on medium-high speed until light and creamy. Drop the speed to medium and gradually add the sugar. Once the sugar is added, beat another 5 minutes. Drop the speed to low, and beat in the eggs one at a time.
4. In a measuring cup, mix together the coffee, milk and vanilla, vanilla.
5. Add one third of the dry ingredients to the batter, then beat on medium until incorporated. Add half of the liquid ingredients, and beat on medium until incorporated. Repeat with another one third of the dry ingredients, then the remaining half of the liquids, and finally the last third of the dry ingredients.
6. Portion the batter into the paper liners, filling each ¾ full. Bake for 18 to 20 minutes, until a toothpick comes clean from center. Cool the cupcakes in the pan on wire rack for 10 minutes, then remove and cool completely.
7. Make the cream filling: Mix together the marshmallow fluff, confectioners’ sugar and butter together in a stand mixer fitted with the whisk attachment. Transfer to a pastry bag with a wide tip, or a heavy-duty plastic storage bag with one corner snipped. When the cupcakes are completely cool, stick the tip down into the center of each cupcake and squeeze out 1-2 tablespoons of filling. If using a plastic storage bag, cut a cone out of each cupcake with a paring knife, then squeeze the filling into the hole.
8. Make the ganache: Place the chocolate chips in a medium heatproof bowl. Pour the heavy cream into a small saucepan, and set over medium-high heat. Bring it just to a simmer. Pour the hot cream over top of the chocolate chips. Allow to sit for a minute, then whisk until smooth. Dip the top of each cupcake into the ganache, and swirl around to coat evenly. Set on a wire rack to set for 15  to 20 minutes.
9. Make the icing: Whisk the confectioners’ sugar with a teaspoon of milk, adding more if needed to make a thick icing. Drizzle over top or use a pastry bag with a small plain tip (no bigger than a #6) to decorate the top. Store cupcakes in the refrigerator.