Chocolate Marshmallow Madness Cupcakes Food

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 MARSHMALLOW CUPCAKE

Steps:

• Preheat the oven to 325 degrees F. 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 & MARSHMALLOW CUPCAKES

Steps:

• Firstly you will need to pre-heat the oven to 160C and line a 12 hole cupcake tray
• Put the sugar and butter into a bowl and cream together until light and fluffy.
• Add the flour and cocoa powder and eggs to the sugar and butter beat well.
• Add in your marshmallows fold. Spoon the mixture into the cases and cook for 15-20 mins or until risen.
• Now for the frosting, put your icing sugar and coca powder into a bowl and mix well, add in your butter and milk then cream together until you can see no more lumps.
• Spoon into a piping bag and pipe onto your cupcakes (once they are cool) top with marshmallows, put some sprinkles on and finally lightly dust your cupcakes with sugar sparkle dust for a nice sparkly finish!