Mini Hot Cocoa Cakes

Name: Mini Hot Cocoa Cakes
Total time: 130 min
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

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These mini peppermint hot cocoa cakes are the perfect little treat to have around for all of your upcoming holiday gatherings! They are easy to assemble and are

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