Lulu's Cupcakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 teaspoons baking soda 
• 6 ounces bittersweet chocolate chopped
• 1 stick plus 1 tablespoon butter unsalted
• 1 cup confectioners' sugar 
• 2 cups confectioners' sugar 
• 2 large eggs lightly beaten
• 1.3 cups flour all-purpose
• 1.3 cups granulated sugar 
• 0.5 cup heavy cream 
• 3 tablespoons heavy cream 
• 1 cup marshmallow crème 
• 1 tablespoon milk 
• 0.3 teaspoon salt 
• 1 stick butter unsalted cut into pieces
• 4 tablespoons butter unsalted at room temperature
• 4 ounces chocolate unsweetened chopped
• 2 teaspoons vanilla extract 
• 2.3 teaspoons vanilla extract 

Equipment

• bowl
• sauce pan
• oven
• whisk
• blender
• toothpicks
• pastry bag

Directions

1. Position a rack in the center of the oven and preheat to 350 degrees.
2. Place paper liners in two 12-cup muffin pans.
3. Prepare the cupcakes:Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes.
4. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
5. Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
6. Meanwhile, prepare the filling:Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar.
7. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.
8. Place the chocolate in a stainless-steel bowl.
9. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes.
10. Whisk until smooth.
11. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
12. Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
13. Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.
14. Photograph by Allan Penn