Mini Chocolate Cupcakes

1. Preheat oven to 350º F.
2. Prep a mini cupcake pan by filling it with mini cupcake liners.
3. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
4. In a stand mixer fitted with a paddle attachment, combine the butter and sugar until light and fluffy.
5. Add eggs one at a time, scraping down the sides of the bowl with your spatula as needed.
6. With the mixer on low, add the buttermilk.
7. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
8. Using a 1 tablespoon cookie scoop, carefully scoop 1 tablespoon of batter into each mini cupcake liner. The cupcakes will rise so do not add any more batter.
9. Bake for 10-11 minutes until a toothpick inserted in the center comes out clean.
10. Cool for 5-10 minutes on a cooling rack.

Chocolate Frosting

1. Heat bittersweet chocolate in a double boiler or in the microwave, stirring it until it melts.
2. Using a stand or handheld mixer, beat the butter on medium-high speed for 2-3 minutes until light and fluffy.
3. With the mixer on low, slowly add in spoonfuls of the powdered sugar mixture.
4. Scrape down the sides of the bowl as needed and mix until light and fluffy.
5. Add in the melted chocolate and mixing just until combined.
6. Chill frosting until needed.

Assembly

1. Once the cupcakes have cooled, scoop the buttercream into a pastry bag fitted with a large piping tip like Ateco 867.
2. While holding the piping vertically above the cupcake, pipe downwards, pushing down right before releasing. Top with mini dehydrated marshmallows. Repeat with remaining cupcakes. Enjoy!