Chocolate Cupcakes With A Marshmallow Frosting Food

CHOCOLATE CUPCAKES WITH A MARSHMALLOW FROSTING

Steps:

• Preheat oven to Preheat oven to 350°F. Line cupcake pan with cupcake liners.
• Sift flour, baking soda and salt into a large bowl. (1 1/3 cup cake flour, 3/4 tsp baking soda, 1/4 tsp salt)
• Boil water and add espresso to it, stirring until dissolved. (1/3 cup water, 1/2 tsp instant espresso)
• Whisk cocoa powder, then buttermilk and vanilla into water/espresso mixture. (1/3 cup cocoa powder, 1/2 cup buttermilk, 1 tsp vanilla))
• Using a stand mixer, whisk sugar and butter until fluffy. About 10 minutes. (1 1/4 cup sugar, 1/2 cup unsalted butter)
• Add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. About 2-3 minutes of mixing in between each egg. Add in oil and mix until fully combined. (2 extra large eggs, 1 extra large yolk)
• Fold in ½ of the flour mixture and then fold in ½ of the buttermilk mixture to the batter. Then fold in remaining flour and then remaining buttermilk mixture.
• Bake for 20-25 minutes or until a toothpick inserted comes out clean.
• Combine egg whites, sugar, and cream of tartar in a heat proof bowl/double boiler. Set over pot of simmering water, making sure the bottom of the bowl doesn't touch the water. (10 egg whites, 2 1/4 cup sugar, 3/4 tsp cream of tartar)
• Whisk until well combined and frothy. It will be slightly warm. About 7 minutes.
• Add vanilla extract and food coloring if using and then transfer to a stand mixer (you can also use a hand mixer). Using the whisk attachments beat the mixture on high until stiff peaks form. About 5-10 minutes. (2 1/4 tsp vanilla extract)
• Pipe onto cooled cupcakes and stick in the fridge for about 30 minutes to help it set up.
• Melt chocolate and coconut oil and combine. To melt, microwave ingredients for 30 seconds, and then stir. Microwave another 30 seconds, stir and repeat until everything is melted. (3 tbs refined coconut oil, 3 cups chocolate chips)
• Dip cupcakes quickly into melted chocolate, letting excess chocolate drip off. Once all have been dipped, refrigerate for at least 10 minutes to help the chocolate set up completely.
• Enjoy!

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Sift sugar and cocoa powder together into a large mixing bowl.
• Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
• Stir until melted, 2-3 minutes and remove from heat.
• Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
• Stir until the frosting is smooth and satiny.

PEPPERMINT CUPCAKES WITH MARSHMALLOW FLUFF WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat white sugar and 1 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Mix peppermint extract, almond extract, and food coloring into creamed butter mixture.
• Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture, alternating with 3/4 cup milk, into creamed butter mixture, ending with flour mixture, until batter is just combined. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes.
• Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Allow melted white chocolate to cool to room temperature.
• Mix marshmallow fluff and 1/2 cup butter together in a bowl until smooth. Stir melted white chocolate into marshmallow mixture. Add confectioners sugar, 1 to 2 tablespoons at a time, to marshmallow mixture until fully incorporated; add enough milk to reach desired consistency. Transfer frosting to a piping bag or resealable plastic bag with a corner snipped and pipe frosting onto each cupcake.

CHOCOLATE MARSHMALLOW CUPCAKES

Steps:

• Preheat the oven to 325ºF. Line a 12-cup cupcake or muffin pan with paper cupcake liners.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
• Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
• Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.
• TO MAKE MARSHMALLOW FROSTING:.
• In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
• TO MAKE CHOCOLATE GANACHE:.
• Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

CHOCOLATE CUPCAKES WITH GANACHE AND MARSHMALLOW FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
• In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.
• Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
• In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.
• Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.

CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
• Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
• Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
• While cupcakes are cooling, prepare the frosting.
• Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
• With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
• .
• When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.

DEVIL'S FOOD CUPCAKES WITH MARSHMALLOW FROSTING

Steps:

• Cake.
• Preheat oven to 350°F.
• In electric mixer set on medium cream butter and sugar until light and fluffy.
• Add eggs one at a time until completely mixed.
• In a small mixing bowl combine hot water and cocoa powder, mix until smooth.
• Lower speed on mixer and slowly add cocoa mixture.
• In a large mixing bowl sift flour, salt, baking powder, baking soda; add to mixer alternately with sour cream.
• Mix coffee gradules with vanilla extract until dissolved then add to batter. Making sure to scarpe down sides of bowl until completely combined.
• Place liner in muffin tin. I spray liners with non-stick to make them come out easier.
• Fill liner 1/3 full or slightly more for rounder tops.
• Place on middle rack for 12 to 15 minutes. Done when toothpick comes out clean.
• Remove and allow to completely cool then frost.
• Frosting.
• Beat butter on high in electric mixer until creamy.
• Add marshmallow creme, mix completely.
• Slowly add confectioner's sugar a little at a time, followed by vanilla, corn syrup and salt. Beat until smooth.