Chocolate Cupcakes with Ganache and Marshmallow Frosting

Name: Chocolate Cupcakes with Ganache and Marshmallow Frosting
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 24 cupcakes
Ingredients: 2 cups granulated sugar; 1 3/4 cups all-purpose flour; 3/4 cup cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup half-and-half; 1/2 cup canola oil; 1 tablespoon pure vanilla extract; 1 cup boiling water; Chocolate Ganache, recipe follows; Marshmallow Frosting, recipe follows; 1 cup heavy whipping cream; 12 ounces semisweet chocolate, chopped or chips; 8 egg whites; 2 cups granulated sugar; 3/4 teaspoon cream of tartar; 1 teaspoon pure vanilla extract

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Level: Easy
Total: 45 min

Prep: 20 min
Inactive: 5 min
Cook: 20 min

Yield: 24 cupcakes

Level: Easy
Total: 45 min

Prep: 20 min
Inactive: 5 min
Cook: 20 min

Yield: 24 cupcakes

Ingredients

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup half-and-half

1/2 cup canola oil

1 tablespoon pure vanilla extract

1 cup boiling water

Chocolate Ganache, recipe follows

Marshmallow Frosting, recipe follows

Chocolate Ganache:

1 cup heavy whipping cream

12 ounces semisweet chocolate, chopped or chips

Marshmallow Frosting:

8 egg whites

2 cups granulated sugar

3/4 teaspoon cream of tartar

1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.
Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.

Chocolate Ganache:

In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.

Marshmallow Frosting:

Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.