Dark Chocolate Cupcakes with Marshmallow Cream filling and Malted Chocolate frosting and the end of a pregnancy

**My thoughts and prayers go out to Oklahoma. I cannot imagine what it would be like to live through what some have experienced. I have lots of family in OK, and they are all safe. Seeing the tragedy at the school breaks my heart. I pray those affected will find peace and comfort!**

First things first. Since everyone is asking and it seems to be everyone's business (am I making it that way?) Here is your official pregnancy update:

Yes. I'm still pregnant.

Yes. My due date was the 20th.

Yes. I'm miserable.

No. There's been no "change."

No. I am not planning to be induced.

Yes. It IS normal to go overdue (contrary to popular belief and comments I've received).

When is the baby coming? Heck if I know! If it was my choice, he would've been here last week. (though I also chose not to be induced)

There, now you know so I don't have to answer any more questions. Here is, hopefully, my last belly shot. Taken on my due date. I know, I look thrilled. But thank you, I also think I look pretty good too. I've worked really hard and done a great job of trying not to explode, though some days I feel huge. Generally speaking, I'm proud of myself. I know it's not all about pounds, but when I deliver this baby, I will officially be 18 pounds less than when I delivered Blake. This I know because I have not gained an ounce in the past almost 2 weeks, despite eating like crazy, and according to my Doctor's scale I actually lost almost 2 pounds. 

Enough pregnant talk. I'm done with it. Let's chat CUPCAKES!!!!

A couple weeks ago one of my amazing and talented baker friend's stopped by with a surprise slice of cake she made for herself for Mother's Day. I thought the picture she took looked delicious, but I was completely floored when I tasted it! Best. Cake. Ever! Aside from maybe my wedding cake, although my wedding cake was not chocolate, so this one may actually have won. 

Anyway, she passed along a link for the recipe and I decided it was too much work to make a full six layer cake. So she informed me there was in fact a cupcake adaptation on the same website. Thank heavens! After my due date came and went, I decided it was time for cupcakes. 

What part of Dark Chocolate, Toasted Marshmallow Filling, and Malted Chocolate Frosting does NOT sound good? None of it. 

Toss in 3 cubes of butter, some heavy whipping cream, a splash of buttermilk, more sugar than flour, even more sugar in the icing, a few toasted marshmallows, a bar of Ghirardelli chocolate, and you have near cupcake perfection. 

My little man helped sample all along the way. Don't worry, he had a bowl of cereal for breakfast and cupcake filling and icing for his 9:30 am snack.

Although the recipe looks slightly intimidating and labor intensive, it is worth every second of time you will spend. And it really is not that hard if you take it one step at a time. 

For the link to the original pictures, recipe, and blog: Click here

Here is a copy and paste of her recipe for easy access (my changes at the bottom). Please, check out her blog. Her cakes are beautiful and amazing!

Campfire Delight Cupcakes

Yield: 12 standard cupcakes

Ingredients

For the Cupcakes:
• 3/4 cup + 2 tablespoons (110 g) all-purpose flour
• 1 cup (200 g) white sugar
• 1/3 cup (60 g) dark cocoa powder (I use Cacao Barry Extra Brute)
• 1 teaspoon (6 g) baking soda
• 1/2 teaspoon (3 g) baking powder
• 1/4 teaspoon (2 g) salt
• 1/2 cup (120 mL) buttermilk, at room temperature
• 1/2 cup (120 mL) brewed coffee or espresso, hot
• 1/4 cup (60 ml) vegetable oil
• 1 egg, room temperature, lightly beaten
• 1-1/2 teaspoons (7.5 mL) pure vanilla extract
For the Toasted Marshmallow Filling:
• 8 large white marshmallows
• 1/2 cup (63 g) icing sugar (confectioners' or powdered), sifted
• 1/2 cup butter (113 g)(1 sticks), at room temperature
• 1/4 teaspoon (1.25 ml) pure vanilla extract
• 1/2 jar (107 g) marshmallow cream (such as Marshmallow Fluff)
For the Malted Belgian Chocolate Frosting:
• 1 cup (2 sticks)(227 g), at room temperature
• 2 cups (250 g) icing sugar (confectioners' or powdered), sifted
• 1/3 cup (38 g) Ovaltine Classic (brown in colour)
• 1-1/2 teaspoons (7.5 ml) pure vanilla extract
• pinch of salt
• 4 oz (125 g) quality Belgian chocolate, chopped, melted and cooled
• 1/4 cup (60 ml) whipping (35% fat) cream
• Note Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or Ovaltine that is not brown in colour, you can add an extra 3 oz, or so, of melted chocolate.

Instructions

For the Cupcakes:
1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
For the Toasted Marshmallow Filling:
6. Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)
7. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
8. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
For the Malted Belgian Chocolate Frosting:
9. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
10. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
11. Add whipping cream and beat on med-high speed for another minute.
12. Best used right away.
Assembly of the Campfire Delight Cupcakes:
13. Once cupcakes are cool, cut a cone shape hole from the top center of the cupcake downward, using a sharp paring knife or small spoon.
14. Using a small spoon, or piping bag fitted with plain round piping tip, fill the cupcake hole with Toasted Marshmallow Filling until it's level with the top of the cupcake.
15. Fill a large pastry bag (18") fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the Malted Belgian Chocolate Frosting in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.
16. Top with real chocolate sprinkles and chocolate malt candy, such as Whoppers or Maltesers.
17. Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!). If you do refrigerate, serve at room temperature.

***Karissa's changes: I don't drink coffee, so I used hot water per my friend's recommendation. Also, I used 2 oz. of 60% cacao and 2 oz. of milk chocolate Ghirardelli bar. Yes, I bought Hershey's special dark cocoa powder as well. The Ovaltine I used was "chocolate malt" flavor since I didn't see an "ovaltine classic" flavor. The chocolate icing made enough frosting for probably another dozen cupcakes, in addition to the 15 I was able to get.