I love the taste of chocolate and marshmallow it reminds me of camping when you are sitting round the fire. All good memories. REcently I tried toasting some coloured marshmallows over a BBQ but they didn't taste right. So I love this recipe even though it is not the most attractive it has a nice flavour. If anyone has an idea on how to present it please tell me! I am thinking that if I mix marshmallows with chocolate buttercream stick that too the top, then dip it all in chocolate it will look better! I will try to do this soon to show you how it looks.
So here is the recipe for the moist Chocolate Cupcakes-
Ingredients for 12 Chocolate Marshmallow Cupcakes-
Chocolate Cupcakes:
- 113 grams unsalted butter, softened
- 130 grams granulated white sugar
- 3 large eggs
- 1-teaspoon pure vanilla extract
- 145 grams all purpose flour
- 50g cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4-teaspoon salt
- 1/4-cup (60 ml) milk
- 100g mini marchmallows
Buttercream Frosting:
- 200 grams confectioners’ sugar (icing or powdered sugar), sifted
- 30g cocoa powder
- 113 grams unsalted butter, room temperature
- 1-teaspoon pure vanilla extract
- 2 tablespoons milk or light cream
To Top:
- 50 mini marshmallows
Preheat the oven to 180°C/350°F/gas mark 4
- Line a 12 hole muffin tin with the cases.
- Beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after.
- In another bowl sift flour, cocoa and baking powder together. Then add salt.
- Then alternately add the flour, cocoa powder mixture and milk to the butter and sugar. Mixing well each time.
- Scrape down the sides of the bowl and mix well to insure that all ingredients are combined.
- Fold in the marshmallows.
- Evenly fill the tin and then bake until for 15-17 minutes or until a tooth pick comes out clean.
- Remove cupcakes form the in and place on a wire rack and cool 30 minuets before icing.
- For the Butter Cream- With an electric mixer beat butter until smooth.
- Add vanilla and beat until combined.
- Then on low speed beat in icing sugar and cocoa powder bit by bit.
- Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is the desired consistency.
- Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife
- Carefully place the marshmallows on top.
Now serve, and enjoy! I hope you like the Chocolate Marshmallow Cupcake Recipe.
Happy Cupcaking!
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