Chocolate Cupcakes with Toasted Marshmallow Frosting

Name: Chocolate Cupcakes with Toasted Marshmallow Frosting
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 24
Cuisine: American
Ingredients: 2 teaspoons baking soda; 1 teaspoons cream of tartar; 118 milliliters Dutch-process cocoa powder; 8 larges egg whites, at room temperature; 3 larges eggs, at room temperature; 414 milliliters all-purpose flour; 473 milliliters granulated sugar; 0 teaspoons fine salt; 118 milliliters sour cream, at room temperature; 12 Tbsps unsalted butter (1 1/2 sticks), at room temperature; 113 grams unsweetened chocolate, finely chopped; 2 teaspoons vanilla extract; 296 milliliters water

Chocolate Cupcakes with Toasted Marshmallow Frosting might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 199 calories, 4g of protein, and 10g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. This recipe is typical of American cuisine. A mixture of baking soda, cream of tartar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 2 hours and 10 minutes.

Instructions

Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners; set aside.Bring the water to a boil over high heat in a medium saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Oven

Remove from the heat, add the chocolate and cocoa, and whisk until smooth; set aside to cool for 15 minutes.Meanwhile, whisk together the flour, baking soda, and salt in a medium bowl until combined; set aside.

Ingredients you will need

Baking Soda

Chocolate

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and light in color, about 5 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.Return the mixer to medium speed.

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Spatula

Bowl

Add the eggs 1 at a time, letting each incorporate fully before adding the next.

Ingredients you will need

Egg

Add the sour cream and vanilla and beat until just combined (the mixture will look slightly curdled). Stop the mixer and scrape down the sides of the bowl and the paddle.

Ingredients you will need

Sour Cream

Vanilla

Equipment you will use

Blender

Bowl

Add a third of the reserved flour mixture and turn the mixer to low speed, mixing until the flour is just incorporated.

Ingredients you will need

All Purpose Flour

Equipment you will use

Blender

Add half of the cooled chocolate mixture and mix until just incorporated. Continue with another third of the flour mixture and the remaining chocolate mixture, and end with the remaining flour, mixing until all of the ingredients are incorporated and the mixture is smooth. Stop the mixer, remove the bowl, and stir in any remaining flour streaks by hand, making sure to scrape the bottom of the bowl.Fill the muffin wells about three-quarters of the way.

Ingredients you will need

Chocolate

All Purpose Flour

Equipment you will use

Blender

Bowl

Place the muffin pans side by side in the oven and bake for 8 minutes. Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 7 to 8 minutes more.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Place the pans on wire racks and let them cool for 10 minutes.

Place the cooled cupcakes on a baking sheet (they can be touching) and set them aside.

Ingredients you will need

Cupcakes

Equipment you will use

Baking Sheet

Heat the broiler to high and arrange a rack in the middle.Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Broiler

Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Water

Salt

Equipment you will use

Stand Mixer

Sauce Pan

Whisk

Bowl

Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Whisk

Kitchen Thermometer

Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more.

Equipment you will use

Stand Mixer

Whisk

Bowl

Add the vanilla and whisk until just incorporated, about 1 minute.

Ingredients you will need

Vanilla

Equipment you will use

Whisk

Transfer the frosting to a large piping bag fitted with a 1/2-inch star piping tip and pipe it onto the cupcakes. Broil until the tops are starting to brown, about 20 to 30 seconds—watch carefully to avoid burning. (Alternatively, you can use a kitchen torch.)

Ingredients you will need

Cupcakes

Frosting