Directions

• In a small bowl, combine the boiling water, cocoa and coffee. Stir
• until cocoa is dissolved; set aside.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition. Beat in
• cocoa mixture and vanilla. Combine the flour, baking soda, salt and
• baking powder; add to creamed mixture just until moistened.
• Fill paper-lined muffin cups three-fourths full. Bake at 375° for
• 18-20 minutes or until a toothpick inserted in cupcake comes out
• clean. Cool for 10 minutes before removing from pans to wire racks
• to cool completely.
• Combine hot water and salt; stir until dissolved. Cool. In a large
• bowl, beat the marshmallow creme, shortening and vanilla until light
• and fluffy. Gradually add the confectioners sugar and salt mixture.
• Beat until fluffy.
• Cut a small hole in the corner of a pastry or plastic bag; insert a
• very small tip. Fill with marshmallow filling. Push the tip through
• the top to fill each cupcake.
• In a large bowl, beat the cream cheese, butter and vanilla until
• fluffy. Add confectioners sugar; beat until smooth. Frost cupcakes.
• Decorate with sprinkles and candies as desired. Refrigerate
• leftovers. Yield: 1-1/2 dozen.