Creamy Toasted Marshmallow Crowned Chocolate Cupcakes
Here's a fun, creative take on a decadent dessert: Chocolate Cupcakes with Toasted Marshmallow Frosting! This treat combines the silky richness of chocolate cupcakes with the crunchy, sweet taste of marshmallows. Let's get started!
Equipment
- Large piping bag
- 1/2-inch star piping tip
- Kitchen torch (optional; if you're feeling fancy)
Ingredients
For the Chocolate Cupcakes
- 1 1/4 cups water
- 4 oz unsweetened chocolate, finely chopped
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 1/2 teaspoons vanilla extract
For the Toasted Marshmallow Frosting
- 8 large egg whites, at room temperature
- 2 cups granulated sugar
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
For the Chocolate Cupcakes:
- Blast the oven to 350°F and position a rack in the middle. Line two muffin pans with paper liners and set 'em aside like a boss.
- In a medium saucepan, get the water to a rolling boil. Remove from the heat, chuck in the chocolate and cocoa, and whisk 'til it's all smooth like your favorite chocolate shake. Give it 15 minutes to chill like a creepy stranger staring at you from across the room.
- In a medium bowl, whisk together the flour, baking soda, and salt until they're all well-acquainted.
- In your trusty stand mixer, combine butter and sugar. Beat on medium speed until it's fluffy and pale yellow, like spring mornings. Take a break and scrape down the sides and bottom with a rubber spatula when it's got a good groove going on.
- With the stand mixer still running on medium speed, add the eggs one at a time. After each addition, give the mixer a second to make a new BFF with the next egg. Add the sour cream and vanilla to the mix, beating until it's just combined (it'll look a little curdled, but don't worry about it). Take another break to scrape the sides and bottom again.
- Add a third of the dry mixture to the wet mixture, mixing at low speed to incorporate it. Repeat with half of the chocolate mixture, then another third of the dry, the rest of the chocolate, and finally the remaining dry mix. Mix 'til all the ingredients are incorporated and the mixture is smooth. Take the bowl out, give it a stir with a spoon, and make sure to scrape the bottom, too.
- Fill the muffin wells about three-quarters full. Stick the muffin pans side by side into the oven and bake 'em for 8 minutes. Do yourself a favor and rotate the pans from front to back and side to side after that, and bake 'til a toothpick inserted into the center of a cupcake comes out clean, which should take another 7 to 8 minutes.
- Lay the pans on wire racks and let 'em cool for 10 minutes. Extract the cupcakes from their prison (I mean, the muffin pans), and let 'em chill completely on the racks for around 40 minutes.
For the Toasted Marshmallow Frosting:
- Settle down, get comfortable. You're about to go on a sugary journey. Position those cooled-down cupcakes on a baking sheet, so they can all be ready for action at the same time. Fire up your broiler and position a rack in the middle.
- Fill a medium saucepan with an inch of water, heat it over medium heat 'til it's simmering.
- Ready? Here's the fun part: mix the egg whites, sugar, cream of tartar, and salt in the clean bowl of your stand mixer. This is your frosting batter. Whisk it by hand to make sure it's all mixed up. Now, nest this bowl in your saucepan (just make sure the bottom isn't touching the water), and heat it, whisking constantly, until the sugar's dissolved and the whole thing feels warm to the touch (iteratively, about 120°F on a kitchen thermometer). This'll take around 6 minutes.
- Transfer the bowl to a stand mixer fitted with the whisk attachment. If you weren't already working on high-speed, turn it on to high now, and beat 'til stiff, glossy peaks form. This'll take around 5 minutes. Add vanilla and beat for another minute.
- Transfer the frosting into a large piping bag with a 1/2-inch star tip. Pipe the frosting onto the cupcakes like you're trying to create a snowstorm on chocolate hills.
- Here's where you can go fancy and get out your kitchen torch (if you've got one) or just use your broiler. If you're using the broiler, flash-fry the frosting for 20 to 30 seconds, being careful not to burn it (watching those bad boys like a hawk). If you're using a kitchen torch, have at 'em! Move the torch 4 to 6 inches above the frosting and go slowly, trying to get an even, golden-brown toast on your marshmallow hills.
- Serve 'em right away or store the cupcakes in an airtight container at room temperature for up to 3 hours. Enjoy your chocolate and marshmallow adventure!
P.S. If you're curious, this recipe makes enough frosting to frost 24 cupcakes like the boss you are. If you're feeling extra generous, use any leftover frosting to top off a cup of hot chocolate or a scoop of ice cream for an even sweeter treat!
This delicious dessert transforms ordinary cupcakes into cool Chocolate Cupcakes with Toasted Marshmallow Frosting, combining the silky richness of chocolate cupcakes with the crunchy, sweet taste of marshmallows. The instructions for this recipe are meticulously detailed, ensuring that every step from preparing the chocolate cupcakes to the toasted marshmallow frosting is carried out with precision.
The Toasted Marshmallow Frosting requires the use of a stand mixer, piping bag, and a 1/2-inch star piping tip (optional but adds a fancy touch). The frosting process calls for heating the egg whites, sugar, cream of tartar, and salt in a saucepan until the sugar dissolves, and then whipping it in the stand mixer until stiff, glossy peaks form. Finally, you'll either use a kitchen torch or the broiler to toast the frosting, creating a golden-brown, marshmallow-like top.
This creative take on a decadent dessert unsatisfies the sweet tooth while providing a unique and fun twist on traditional cupcakes. With its nutrition facts uncalculated, this treat promises an exciting culinary adventure for anyone seeking a cool, transformative experience in the kitchen.
