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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
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