Mini Hot Cocoa Cakes - Rodelle Kitchen

Ingredients

• 1 cup boiling water (244 g)
• 1 tsp. espresso powder (2 g)
• 2 cups all-purpose flour (298 g)
• 1 cup granulated sugar (211 g)
• ½ tsp. salt (5 g)
• 1 cup unsalted butter (227 g), 2 sticks
• 6 heaping tbsp. Rodelle Gourmet Baking Cocoa (48 g)
• ½ cup full-fat buttermilk (109 g), room temperature
• ½ tsp. baking soda (4 g)
• ½ tsp. baking powder (4 g)
• 1 tsp. Rodelle Pure Vanilla Extract (5 g)
• 2 large eggs (108 g), room temperature
• 1 cup marshmallow creme (97 g)
• ½ cup unsalted butter (113 g), room temperature
• 1 tbsp. heavy whipping cream (13 g)
• 2 cups powdered sugar (271 g)
• ¼ tsp. Salt (2 g)
• 12 oz dark chocolate (344 g), broken into pieces
• 1½ cups heavy whipping cream (370 g)
• Mini marshmallows, crushed peppermint candies, or sprinkles for topping