Cupcake 34 - Wacky Cupcakes with Marshmallow Filling, Bittersweet Ganache and White Chocolate Buttercream

I came across a recipe for Wacky Cake this week. I vaguely remember it from 70's, along with the Tomato Soup and Mayonnaise cakes. As a kid Wacky Cake just sounded fun (and much more appealing than mayonnaise cake!) Wacky Cake is making a comeback, thanks to the simplicity of the ingredients and that it is vegan. After looking over the ingredients it wasn't wacky at all, but a very moist chocolate cake without butter, eggs or even a mixer. The fat in the recipe comes from oil, easy to make on the fly - no need to bring butter to temperature. I added some espresso powder to enhance the flavor of the cocoa. The cupcakes were super easy and quick so I spent a little more time on the filling and frosting-- creating a marshmallow filling for cupcakes, then topped them a layer of bitter chocolate ganache and finished them off with a hearty dose of white chocolate buttercream. And some red white and blue sprinkles in honor of 4th of July.
(The cupcakes were so moist, they did not need the filling or ganache, just a big glass of milk)

Wacky Cupcakes
32 cupcakes

2 c sugar
3 c flour
1 t salt
1/2 c Dutch process cocoa powder
2 T espresso powder
2 t baking soda
2/3 c vegetable oil
2 T white vinegar
2 c cold water

Preheat oven to 350. Line wells with papers for 36 cupcakes.

In a bowl, mix flour, sugar, coca, salt, and baking soda. In small bowl mix espresso powder with 2 T warm water, mix until dissolved. Add oil, vinegar, water and dissolved espresso. Mix well until no lumps remain. Fill each cupcake well 3/4 full. Bake 18-20 minutes, until toothpick comes out clean. Cool on wire rack.

Marshmallow Filling
1 15 jar Marshmallow Fluff
2 c powdered sugar, sifted
1 t vanilla
1 T whole milk

Pour fluff into bowl of standing mixer. Add vanilla beat well, add powdered sugar in 2 increments. Mix well scrape sides. Add milk and beat well. Note: this will be really sticky and somewhat thin.

Bittersweet Chocolate Ganache

16 oz bittersweet chocolate, best quality, broken into pieces
3/4 c cream heated to a simmer
Pour heated cream over chocolate, stir until creamy. Allow to cool.

White Chocolate Buttercream
16 T unsalted butter, room temperature
2 t vanilla
2 T whole milk
4 1/2 c powdered sugar, sifted
pinch of salt
10 oz white chocolate, broken in pieces, melted and cooled to room temperature

In bowl of standing mixer whip butter until light and fluffy. Add melted white chocolate and mix well. Add vanilla and salt, mixing well. In one cup increments add powdered sugar, mixing well and scraping down sides of mixer. Add milk and beat on high 3-4 minutes until desired consistency.

To assemble:
Using paring knife cut small well into each cupcake. Using pastry bag fill well with marshmallow cream. Top each cupcake with 1 t ganache, spreading to edge. Refrigerate cupcakes to allow ganache to set-up, about 1/2 hour. Frost cupcakes with buttercream.