Wednesday, May 13, 2009

Chocolate Marshmallow Cupcakes

So for the 310 Purple order, they wanted a total of 50 cupcakes. I originally only planned to make Samoa, Berry Mascarpone and Chai cupcakes but they didn't total up to 50!! So at the last minute I had to whip these up. I had leftover ganache so that was an easy choice to top these with it and after making those Smores Cupcakes and loving the marshmallow frosting, I decided to use it again and voila, these were born! How did they taste you wonder?! Well think about it: it's chocolate, it's marshmallow, and then more chocolate. Delicious of course! Definitely a little messy though...

Devil's Food Cake with Marshmallow Frosting & Chocolate Ganache
Yields: approximately 24 cupcakes
Cake recipe from here, frosting recipe from here.

For the cake:
9 tbsn. unsweetened cocoa powder
1 1/2 cups cake flour
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 stick unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
1/2 cup strong coffee, or water
1/2 cup milk, (I used lowfat)

For the marshmallow frosting: 
4 large egg whites
1 cup of sugar
1/4 tsp. cream of tartar
1 tsp. vanilla extract

For the ganache: 
5 oz. bittersweet chocolate, chopped 
1/2 cup heavy cream
1/2 tsp. vanilla extract

For the cake, sift together the cocoa, flour, salt, baking powder and baking soda into a bowl. In an electric mixer, beat together the butter and sugar until smooth and creamy, about 5 minutes. Add the eggs one at a time, making sure they are fully incorporated. Be sure to scrape down the sides of the bowl. Mix together the coffee and milk. Add half of the flour mixture, then the coffee-milk mixture, then the rest of the flour mixture until well combined. Pour into pre-lined cupcake pans about 3/4 full. Bake for about 15 - 20 minutes or until an inserted toothpick comes out clean.

For the frosting, place the whites, sugar and tartar into the bowl of an electric mixer. Set over a pot of simmering water and whisk constantly until sugar has dissolved and the eggs are warm to the touch. Transfer the bowl back to the machine and whisk, starting on low speed then eventually moving to high speed. Whisk until glossy peaks form, about 5 - 7 minutes. Add vanilla, mix until combined. Now frost your cupcakes! You can spoon the mixture on or use any tip you like. You can also either broil the cupcakes to toast the marshmallow or use a blow torch (which I used).

For the ganache, place the chocolate into a medium bowl. In a saucepan, heat the cream until it reaches a boil, but watch carefully because this happens quickly and it can boil over. Once at a boil, pour over the chocolate in the bowl and let sit for about a minute then stir until chocolate is melted and mixture is smooth. Stir in the vanilla and let sit for about 10 - 15 to slightly cool before drizzling on the cupcakes.


  1. These look absolutely decadent. I love the addition of the marshmallow frosting and the chocolate drizzle running down the cupcakes. Beautiful pics as well.

  2. Now that is a cupcake!!! So beautiful, you sure know how to capture DECADENCE in your photos!

  3. ooh, I love that you made the marshmallow topping look toasty like that. where's my blow torch?

  4. Chocolate+ marshmallow + more chocolate! Who can resist that? These cupcakes look heavenly, thank you for sharing. For similar divine chocolate combinations, check out Dove Chocolate Discoveries’website (the recipe section).

  5. mmmmm, that toasted marshmallow frosting looks amazing. Keep the cupcake, give me frosting! :)

  6. Those look utterly delicious. I think I may have to make these.

  7. You never said what the oven needs to be preheated at. I'm going to guess and say 350?? By the way these look so good. I'm making them this weekend. LoL