Devil's Food Cupcakes with Cream Filling

Ingredients:

Cupcakes

• 1 cup premium flour
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 1/4 tsp baking powder
• 0.5 cup cocoa powder
• 0.5 cups of milk
• 1 tsp vanilla extract
• 10 tbsp unsalted butter at room temperature
• 1 cup granulated sugar
• 2 large eggs + 2 large yolks at room temperature

Filling

• 2 cups marshmallow cream
• 0.5 cup powdered sugar
• 110 g unsalted butter at room temperature

Glaze

• 4 tablespoons unsalted butter, cut into small pieces
• 60 g dark chocolate, chopped
• 1 teaspoon of honey
• A pinch of fine salt

Icing

• 1 cup powdered sugar
• 2 tablespoons unsalted butter, melted

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
2. Cupcakes:
   
   In a medium bowl, whisk together the flour, baking soda, salt, and baking powder; set aside. In a small saucepan, combine the cocoa powder, milk, and 1/2 cup water and bring to a boil over medium heat, stirring constantly, until the cocoa dissolves, about 3 minutes. Add the vanilla extract and set aside; the mixture will cool and become lukewarm.
3. Using a mixer on medium-high speed, beat the butter and sugar until smooth and fluffy, about 3 minutes. Add the eggs and egg yolks, one at a time, beating after each addition until fully incorporated. Continue beating, slowly adding the cocoa mixture (be sure to scrape down all the cocoa from the bottom of the pan). Reduce the mixer speed to medium-low, add the flour mixture, and knead until smooth. Finally, knead by hand to avoid overmixing.
4. Divide the batter evenly among the prepared cupcake liners and bake until the cupcakes spring back when gently pressed and a toothpick inserted into the center comes out clean, 18-20 minutes. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Remove each cupcake from the paper liners and, using a small knife, cut a small "plug" in the center of the bottom edge, about halfway down the cupcake.
5. Filling:
   
   In a medium bowl, beat the marshmallow fluff, powdered sugar, and butter together until smooth. Transfer the mixture to a large zip-lock plastic bag and snip off one corner. Pipe the filling into the cupcake openings; cover the openings with cupcake trimmings.
6. Glaze:
   
   Combine the butter, chocolate, honey, and salt in a small microwave-safe bowl. Cover with plastic wrap and poke a hole in the top to allow steam to escape. Microwave on 100% power for 1 minute, until the butter and most of the chocolate have melted. Stir until smooth; let cool for 15-20 minutes. Dip the top of each cupcake into the glaze and let set for about 30 minutes.
7. Icing:
   
   Place the chocolate-covered cupcakes on a wire rack set over a baking sheet or parchment paper. In a small bowl, combine the powdered sugar, butter, and 2 tablespoons of water until smooth. Decorate each cupcake with icing; let set for 10 minutes. Place the finished cupcakes in clean paper cupcake liners. You can bake and decorate the cupcakes up to a day ahead and store them in a tightly sealed container at room temperature.