⅓cupmarshmallow fluff (make it a heaping third of a cup!)see notes
¼cupbutter or butter alternative
1tbsp milk or milk alternative
Make the chocolate cupcakes according to directions and let cool completely.
To make the chocolate fudge frosting, melt the butter (or alternative) and chocolate together in the microwave or over a double boiler. Remove from the heat and stir in the powdered sugar, vanilla, and 1 tablespoon of milk. If you need more milk to help it combine, add the remaining milk in 1 tablespoon increments. It will be slightly runny but will thicken upon standing. Set aside.
Now make the marshmallow frosting. Combine your marshmallow fluff with your room temperature butter (or alternative) and vegetable shortening. Whip until light and fluffy, about 3-4 minutes. Now add your sugar and vanilla. Whip again. If you need to thin the consistency, add up to 1 tablespoon of milk. Place the majority of this aside in a piping bag for use to fill the cupcakes. Place a few spoonfulls into a small bag for piping the swirl on top.
To assemble the cupcakes, trim the tops of all your cupcakes so they are flat. Using a half-teaspoon, scoop out a small hole for the frosting. Fill with the marshmallow cream frosting, making sure not to fill above the top of the cupcake. Gently frost with the chocolate fudge frosting. Finally, swirl a marshmallow frosting swirl on top for the true hostess cupcake look! Enjoy!
These will keep in the fridge for up to 5 days and can be frozen both before frosting and after. They will keep in the freezer for about 3 months. Make sure to bring to room temperature slowly before enjoying if eating from frozen.Marshmallow Suggestions: Campfire Marshmallows are free from many common allergens and work fantastic (they contain gelatin and corn). Marshmallow fluff works wonderfully (contains egg and corn but nothing else). You can also use Dandies vegan marshmallows for an egg free version (these do contain soy). LivingBeyondAllergies.com