Chocolate Cupcakes With Chocolate Marshmallow Buttercream Frosting Recipe 415

CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees.
• In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes.
• Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds.
• Mix in egg then eggs yolk. Blend in lukewarm cocoa mixture then blend in heavy cream. Add flour and blend until well combined, while scraping down sides and bottom of bowl.
• Divide batter among 12 paper lined muffin cups filling each about 2/3 full.
• Bake in preheated oven until toothpick inserted into center comes out clean, about 17 - 20 minutes.
• Remove from oven and allow to cool in muffin pan several minutes before transferring to wire rack to cool. Cool completely then frost with chocolate buttercream frosting.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until fluffy.
• Mix in powdered sugar, cocoa powder, 2 Tbsp cream and the vanilla. Mix until light and fluffy while adding more cream to thin if needed.

CHOCOLATE CUPCAKES WITH CHOCOLATE MARSHMALLOW BUTTERCREAM FROSTING RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°. Line cupcake pans with cupcake papers (this recipe makes 24 cupcakes), set aside. Stir together flour, cocoa powder, baking powder, baking soda, and salt in mixing bowl, set aside. Beat butter on medium speed 30 seconds in large bowl. Add eggs, then sugar gradually until fully combined. Mix in vanilla, add milk and flour mixture alternately on low speed. Beat on higher speed one minute, or until well combined and smooth. Pour the batter into cupcake pan, filling each 2/3 full. Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Cool. Chocolate Marshmallow Buttercream Frosting: Beat together butter, marshmallow creme, and vanilla. Slowly mix in cocoa powder and powdered sugar. Add milk one tsp at a time to make desired spreading consistency. Frost cupcakes and add Zebra marshmallows.

CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
• In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
• In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.