These are a fun and unique cupcake focused on two flavors that go together so well - butterscotch and chocolate!
1/2cupmilkI use almond milk - use what you have
1/2cupbrewed coffeeyou can use hot water if you don't have coffee
3tablespoons Butterscotch pudding & pie filling powder
1 1/2cupsheavy whipping cream
Preheat the oven to 350 degrees. Prep your muffin pans. Spray mini cupcake cups or place cupcake liners in the regular sized muffin pan.
In your mixer, beat the butter and sugar until light and fluffy.
Add eggs, 1 at a time, beating well in between each addition, then add vanilla.
In another bowl, sift together the flour, cocoa, soda and salt.
With the mixer on low, add 1/2 of the dry mixture, then 1/2 cup milk, then the rest of the dry mixture.
Add the coffee at the end and blend until just incorporated - do not over beat this, or your cupcakes will flop!
Fill the cups 3/4 full and bake for 10-13 minutes, or until a toothpick comes out clean. Do not overtake these!
Let sit in muffin pans for a few minutes after being removed from the oven, before removing the cupcakes.
While they are warm, use your finger to push in the middles of the cupcakes.
To make the filling/frosting, in a small bowl, combine the hot water and pudding powder until the powder is dissolved. Add that to a heavy saucepan, then add the marshmallows.
Heat over low, stirring and mixing until the marshmallows are all dissolved.
Remove from heat and add 2-4 tablespoons of the butterscotch powder. I added 2 more and love the flavor it gave. You might want it stronger, so you'll add more. Mix well, then transfer to bowl, cover with plastic wrap and put in refrigerator until ready to frost.
Put the filling/frosting in a Ziploc baggie, and cut one corner (or use a piping bag and set!) Place the tip in the whole you created with your finger and fill the centers of the cupcakes, then cover the tops. Decorate with sprinkles, if you want, or other fun cupcake decorations.