Mini Peppermint Hot Cocoa Cakes | Foodtalk

Ingredients

• 1 cup boiling water
• 1 tsp espresso powder
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp salt
• 1 cup unsalted butter (2 sticks)
• 6 heaping tbsp Rodelle Gourmet Baking Cocoa
• 1/2 cup full-fat buttermilk (room temperature)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp Rodelle Pure Vanilla Extract
• 2 large eggs (room temperature)
• 1 cup marshmallow creme
• 1/2 cup unsalted butter (room temperature)
• 1 tbsp heavy whipping cream
• 2 cups powdered sugar
• 1/4 tsp salt
• 12 oz dark chocolate (broken into pieces)
• 1 1/2 cups heavy whipping cream
• Mini marshmallows and crushed peppermint candies (to top)