Lulu's Cupcakes

Name: Lulu's Cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 2 teaspoons baking powder; 2 teaspoons baking soda; 170 grams bittersweet chocolate, chopped; 1 stick plus 1 tablespoon unsalted butter; 237 milliliters confectioners sugar; 473 milliliters confectioners sugar; 2 larges eggs, lightly beaten; 296 milliliters all-purpose flour; 296 milliliters granulated sugar; 118 milliliters heavy cream; 3 Tbsps heavy cream; 237 milliliters marshmallow creme; 1 Tbsp milk; 0 teaspoons salt; 1 stick unsalted butter, cut into pieces; 4 Tbsps unsalted butter, at room temperature; 113 grams unsweetened chocolate, chopped; 2 teaspoons vanilla extract; 2 teaspoons vanilla extract

The recipe Lulu's Cupcakes could satisfy your American craving in around 1 hour. This recipe makes 24 servings with 320 calories, 2g of protein, and 18g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Not a lot of people really liked this dessert. If you have confectioners' sugar, marshmallow creme, flour, and a few other ingredients on hand, you can make it.

Instructions

Position a rack in the center of the oven and preheat to 350 degrees.

Equipment you will use

Oven

Place paper liners in two 12-cup muffin pans.

Prepare the cupcakes:Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes.

Ingredients you will need

Baking Soda

Cupcakes

All Purpose Flour

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Bowl

Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.

Ingredients you will need

Chocolate

Vanilla

Butter

Egg

Equipment you will use

Blender

Bowl

Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Meanwhile, prepare the filling:Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar.

Ingredients you will need

Powdered Sugar

Butter

Cream

Equipment you will use

Blender

Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.

Ingredients you will need

Powdered Sugar

Marshmallow Cream

Heavy Cream

Vanilla

Place the chocolate in a stainless-steel bowl.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes.

Ingredients you will need

Chocolate

Butter

Cream

Whisk until smooth.

Equipment you will use

Whisk

Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Ingredients you will need

Vanilla

Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.

Ingredients you will need

Cupcakes

Dip

Equipment you will use

Pastry Bag

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.

Ingredients you will need

Powdered Sugar

Cupcakes

Vanilla

Butter

Icing