Melted Marshmallow Frosting on Chocolate Cupcakes

 

 

 

 

 

 

Good Morning!

So yesterday I posted my favourite go to chocolate cupcake recipe. Now this is what I did to dress those lovely little cakes up. Remember how I made those yummy marshmallows. So I used the same thing and added a swirl of whipped cream and they are ready!

So to assemble your cupcakes, you need:

Ingredients :-

1. Cupcakes – 12
2. Marshmallows – 12
3. Whipping Cream – 1 cup
4. Icing sugar – 3 tbsp
5. Vanilla Extract – 1 tbsp

Instructions :-

1. Before you start to whip the cream, place your bowl and whisk attachment into the freezer for 15 mins;
2. Take them out of the freezer just when you want to whisk;
3. Pour cream into the cold bowl and whisk on medium till the cream thickens;
4. Once you see soft peaks form, add the sugar one spoon at a time;
5. After all the sugar has been added, crank up the speed and give it another 2 – 3 mins;
6. When you see that the cream is thick enough to hold stiff peaks quickly add in the vanilla extract;
7. Give a nice whisk again and set aside;
8. Now in a microwavable plate set 6 cupcakes. Slowly place 1 marshmallow on top of each cupcake. If your marshmallow is too big then cut them into  6 cm cubes;
9. Now place then in to microwave and set the timer for exactly 30 sec;
10. At the 30 sec you will see the marshmallow is gooey but not runny. That’s ok. That is the texture we want ( Some times the power may differ in different microwaves so just wait till you see that the marshmallow is gooey but not runny!, also if you are using store-bought marshmallows then it might take a few seconds longer but again just look out for when the marshmallow turns gooey and not runny);
11. Once the marshmallow has reached that stage, take the plate of cupcakes out of the microwave and with a butter knife or a spoon slowly spread the marshmallow around the crown of the cupcake (Similar to how you would spread butter on a piece of toast);
12. After you have finished all of them, place them on a cooling rack ( for 10 mins);
13. During that time, prepare your icing bag with the required nozzle and fill it up with the whipping cream that we made earlier; and
14. Once the cupcakes have cooled down to room temperature, slowly pipe the fresh cream onto the cupcakes however you like.

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Easy No Fail Chocolate Cupcake

 

 

 

We all have our quick and no fail cupcake recipe right? This is mine. It’s really simple and all you really have to worry about it making sure your ingredients are at room temperature and the quality of coco powder is the best. I used the all too famous Hershey’s coco powder. But you could use which ever brand you like.  For me the perfect cupcake has … to

• Taste good. Not too sweet
• Should not be sticky, when I peel the cupcake liner off I don not want the cake sticking to it
• It shouldn’t be hard nor too soft (it’s not a chiffon cake)
• When I take a bite the rest of the cupcake should stay together and not just crumble
• The cake should just melt in my mouth when I take a bite
• Chocolate cupcakes should have that nice shine but shouldn’t be oily

Ok too much to ask huh…

No not really. This recipe is my go to recipe for cupcake and trust me if you do not get it right then it can only be that your flour is old, your temperature is off or you over worked the batter. Ok no more cupcake science. Lets get to the recipe huh

Ingredients :-

1. Flour – 2 cups
2. Powdered Sugar – 1/2 cup
3. Demerara Sugar – 1/2 cup ( I use the powdered kind)
4. Baking powder – 1 + 1/2 tsp
5. Baking soda – 1 + 1/2 tsp
6. Salt – 1/2 tsp
7. Coco Powder – 100 gms
8. Oil – 1/2 cup
9. Milk – 1 cup
10. Vanilla Extract – 1 tbsp
11. Eggs – 2 eggs at room temp
12. Coffee Powder – 1tsp
13. Boiling hot water – 1 cup

Instructions :-

1. Preheat your oven to 180 and line your cupcake tray with liners. Set aside
2. In a bowl mix flour + baking soda + baking powder + salt + sugar + demerara sugar + coco powder. Use a whisk to mix well. If there are any lumps run your fingers through the dry ingredients to powder it all
3. In the bowl of your stand mixer add milk + oil
4. Use your paddle attachment and mix on low
5. Now add coffee powder and hot boiling water. Mix for 2 mins
6. Finally add your eggs and mix at medium speed. Next add vanilla extract to the mixture
7. Slowly add the dry ingredients mixture in batches ( I usually do 5). When I get to the fourth batch I stop to scrap down the bowl. Then add the last batch and mix for another 30 sec. The batter will look runny and unlike cake batter but trust me it works!
8. Finally scoop out the batter into you lined cupcake moulds and bake for 20 to 25 mins. Make sure you fill them only 2/3rd of the cup or else you will have flat cupcakes that spill out of the cupcake liner
9. Once the timer goes off take the cupcakes out of the oven and let them rest of 10 mins. Then slowly take them out of the cupcake tray and set them to cool down on a cooling rack
10. My next post will tell you what I did to dress them up 😛