Marshmallow Cream Chocolate Torte Cupcakes

Servings: About a dozen cupcakes

INGREDIENTS:

• 12 tablespoons of unsalted butter
• 12 ounces dark chocolate chips
• 6 large eggs
• 1/2 cup sugar
• 1/2 tsp. salt
• 1 7-oz. jar of Marshmallow cream
• Raspberries, for garnish
• Sprinkles, for garnish
• Block chocolate, for shavings on top

Chocolate ganache

• 4 ounces dark chocolate chips
• 1/2 cup heavy cream
• Pinch of salt

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Add eggs, sugar, and salt to a stand mixer and beat together on high until mixture is pale and thickened, about 5 minutes.
3. Place butter and chocolate chips in a microwave-safe bowl and microwave for about 1 minute, until butter melts and chocolate gets soft. Mix until smooth.
4. Add butter-chocolate to the egg mixture a little at a time, gently folding in each time.
5. Pour batter into cupcake tins, with liners in place, and bake for about 20 minutes. Cupcakes are done when a toothpick inserted comes out clean. Let cupcakes cool to room temperature.
6. Make the chocolate ganache, by heating the heavy cream in a microwave-safe bowl in the microwave for about 1 minute. Add the chocolate chips and salt to the cream and let stand for several minutes. Mix together until ganache is smooth.
7. Using a small knife, pierce the center of each cupcake (try not to go all the way through the bottom), and fill each cake with marshmallow cream, using a pastry bag.
8. Drizzle each cupcake with ganache and decorate with raspberries, sprinkles, and chocolate shavings, as you like.