Chocolate Mousse Cupcakes

• Chocolate Mousse:
• 
  
• 3 cups mini marshmellows
• 1/2 cup unsalted butter, softened
• 9 ounces best quality semisweet chocolate, chopped into small pieces
• 1/4 cup hot water from a recently boiled kettle
• 1 cup heavy cream
• 1 tsp vanilla extract
• 
  
• ~Place the marshmellows, butter, chocolate and water in a heavy-based saucepan. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again.
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• ~ Remove from the heat.Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. Chill until ready to top the cupcakes! :♥)

Chocolate Cake: 

1 3/4 cups all-purpose flour

• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 cup freshly brewed hot coffee
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• ~Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl.
• 
  
• ~In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. 
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• ~With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into greased cupcake pans and bake for 35 to 40 minutes, until a cake tester comes out clean.