Chocolate Marshmallow Cupcake

Name: Chocolate Marshmallow Cupcake
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 85 grams bittersweet chocolate, chopped; 355 milliliters confectioners sugar; 0 teaspoons light corn syrup; 1 egg; 1 Tbsps hot espresso; 237 milliliters flour; 454 grams marshmallow cream (recommended: Fluff); 118 milliliters milk; 1 teaspoons salt; 1 teaspoon salt; 237 milliliters sugar; 79 milliliters unsweetened cocoa powder (recommended: Hersheys); 0 teaspoons vanilla extract; 1 teaspoon vanilla extract; 59 milliliters vegetable oil; 79 milliliters vegetable shortening; 118 milliliters hot water

Chocolate Marshmallow Cupcake is a dessert that serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 14g of fat, and a total of 427 calories. From preparation to the plate, this recipe takes around 35 minutes. This recipe is typical of American cuisine. A mixture of water, vanillan extract, vegetable shortening, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Chocolate Marshmallow Cupcake, Marshmallow Fluff Cupcake, and Chocolate Cupcake – The Ultimate Chocolate Cupcake Test Baked by 50 Bakers and Counting.

Instructions

Preheat the oven to 325 degrees F. Line a 12-cup cupcake or muffin pan with paper cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Mixing Bowl

Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.

Ingredients you will need

Vanilla

Milk

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated.

Ingredients you will need

Water

Equipment you will use

Spatula

Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin).

Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Tray

Oven

Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting.

Ingredients you will need

Cupcakes

Frosting

Drizzle the frosted cupcakes with tepid ganache.

Ingredients you will need

Cupcakes

In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.

Ingredients you will need

Marshmallow Cream

Vanilla Extract

Shortening

Sugar

Salt

Equipment you will use

Mixing Bowl

Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth.

Ingredients you will need

Corn Syrup

Chocolate

Espresso

Butter

Equipment you will use

Microwave

Bowl

Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

Ingredients you will need

Marshmallows

Cupcakes

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoons

baking soda 85grams

bittersweet chocolate, chopped 355milliliters

confectioners' sugar 0teaspoons

light corn syrup 1

egg 1Tbsps

hot espresso 237milliliters

flour 454grams

marshmallow cream (recommended: Fluff)118milliliters

unsweetened cocoa powder (recommended: Hershey's)0teaspoons

vanilla extract 1teaspoon

vanilla extract 59milliliters

vegetable oil 79milliliters

vegetable shortening 118milliliters

hot water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.