Kahlua S'more Cupcakes

Ok. We need to talk about these cupcakes.

They. Are. Amazing.

And here's something. I truly don't eat what I bake. I wouldn't be able to contain myself. So in actuality, I tasked each of these elements separately. Then "forced" my fiance to try them. And, confirmed by him, who is a pretty picky eater, it was decicious.

There are a few components to this festive cupcake:

Chocolate Cupcake
Kahlua Truffle batter
Kahlua Ganache
Marshmallow Butter Cream

Sounds like a lot, but honestly took me 45 minutes start to clean kitchen. Worth every moment.

I'll be honest. I use box cake batter. I know. But honestly, it takes great, and saves me time and energy. I know how it's going to turn out. So, feel free to use any chocolate cake batter you want.

So, the truffle and ganache. These recipes are extremely similar. The only difference is a slight ratio change between cream and chocolate. Seriously that's it.

While cupcakes are baking, go ahead and make the truffle mix. The recipe is below:

Kahlua Truffle Mix:

Once you have the truffle mix made, stick it in a piping bag and throw it in to the fridge while the cupcakes finish baking and cool.

Once the cupcakes are cooled, let's assemble.

You can cut out the center of the cupcake, or I've found it just as easy to take something cylindrical, like a end of round flatware, or like those old liquid medicine tubes. Or a test tube. If you're like me and have them.

In the center push down until you hit the bottom. Then, take your truffle mix from the fridge, it should still be pretty playable, but cool to the touch. Pipe these in the center of the cupcakes.

Once you have all of them piped, place the cupcakes back in the fridge for about 15 minutes while you make your ganache to firm up.

Kahlua Ganache