Chocolate Cupcakes With A Marshmallow Frosting Recipes

CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING

Steps:

• In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.

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:

• Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

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 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.

MARSHMALLOW FROSTING

Steps:

• Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.