Chocolate Cupcakes With Marshmallow Buttercream Frosting Recipes

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 CUPCAKES WITH MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• Preheat oven according to box directions. Fill cupcake tin with liners and set aside. In a large bowl pour the cake mix, eggs, water, butter, and mayonnaise, and using a hand mixer blend until well combined.
• Bake according to the box. About 18-20 minutes for cupcakes.
• Once baked, place cupcakes on a cooling rack and cool completely.
• Once cooled, frost with marshmallow buttercream frosting and top with mini chocolate chips.

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.

MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

RED VELVET CUPCAKES WITH MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In small bowl, mix flour, cocoa and salt; set aside. In large bowl, beat 1/2 cup butter and granulated sugar with electric mixer on medium speed until mixed. Add eggs; beat 1 to 2 minutes or until light and fluffy. Stir in food color and vanilla.
• Beat in flour mixture alternately with buttermilk on low speed just until blended. Beat in baking soda and vinegar until well blended. Fill muffin cups 2/3 full.
• Bake 20 to 22 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan to wire racks. Cool completely, about 30 minutes.
• Remove lid and foil seal from jar of marshmallow creme. Microwave on High 15 to 20 seconds to soften. In large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spoon 1 heaping tablespoon frosting onto each cupcake, swirling frosting with back of spoon.