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4 Time Winner

Chocolate Marshmallow Cupcakes Tested Recipe

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Chocolate Marshmallow Cupcakes

I don't think you can ever have too many chocolate cupcake recipes and this Chocolate Marshmallow Cupcake is a favorite. It pairs a rich and buttery chocolate flavored cupcake with a soft and fluffy Marshmallow Frosting. If you garnish the cupcake with a graham cracker or sprinkle with graham cracker crumbs, you will have yourself a S'More Cupcake.

 

What makes this Chocolate Marshmallow Cupcake unique is that the cupcake batter uses both unsweetened chocolate and unsweetened cocoa powder to achieve its rich chocolate flavor and color. Unsweetened chocolate is also known as baking, plain or bitter chocolate. This is chocolate in its rawest form and contains no sugar so it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand. Brands I often use are Dagoba and Scharffen Berger but you can also use the unsweetened chocolate that comes in squares that is stocked in most grocery stores. Besides the unsweetened chocolate, we are also using unsweetened (natural) cocoa powder (not Dutch processed) in this recipe. It has an intense bitter flavor that makes it well suited for use in chocolate cakes. The cocoa powder and chocolate are first dissolved in boiling water, and this is done to bring out the cocoa's full flavor and to melt the chocolate. You may also notice that this recipe contains a little extra leavening (baking powder and soda) and this is to counteract the drying and strengthening affect cocoa powder has when used in batters.

The icing for these cupcakes is a delicious Marshmallow flavored Frosting which Chris Arpante, who writes the excellent food blog www.melecotte.com, was kind enough to share with me. This soft and fluffy frosting is really a Confectioners Frosting to which is added marshmallow cream. Now, Marshmallow Creme or Fluff is a thick, soft and fluffy, very sweet marshmallow flavored mixture that is made from corn syrup, sugar syrup, dried egg whites, and vanillin. It can be found in most grocery stores and is sold in either jars or tubs.

Note: the pretty baking cups you see in the photo are from the website bakeitpretty.

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Chocolate Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 15 muffin cups with paper liners.

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Evenly divide the batter among the muffin cups, and bake for about 18 - 23 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Pipe (I used a Wilton 1M star tip) or spread frosting on each cupcake.

Marshmallow Cream Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the cream and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more cream or confectioners sugar if necessary to get the right piping consistency.

Makes about 15 regular-sized cupcakes.

References:

Stern, Bonnie. 'Desserts'. Random House of Canada Limited. Toronto: 1988.

www.melecotte.com

Chocolate Marshmallow Cupcakes:

2 ounces (60 grams) unsweetened chocolate, chopped

2 tablespoons (15 grams) unsweetened cocoa powder (not Dutch-processed)

1/2 cup (120 ml) boiling water

1 cup plus 2 tablespoons (150 grams) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup (120 ml) milk

Marshmallow Cream Frosting:

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 - 7 ounce (198 grams) jar of marshmallow creme

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

2-4 tablespoons light cream

 
 
     
 

 

 

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