Cupcakes:
1-2/3 c. sifted cake flour (not self rising)
¼ c. unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ c. (1 stick) unsalted butter, softened
1-1/2 c. firmly packed dark brown sugar
1-1/2 tsp vanilla extract
2 large eggs
2 oz. unsweetened chocolate, melted and cooled
¾ c. strong hot coffee (not instant)
For the Marshmallow Filling:
4 tsp very hot water
¼ tsp salt
1 (7-1/2 oz) jar of Marshmallow Fluff
½ c. shortening
¾ c. confectioners sugar
½ tsp vanilla extract
For the Frosting:
1 – 1 lb. box confectioners sugar
⅓ c. shortening
4-5 Tbsp milk or water
1 tsp. flavored extract (vanilla or almond)