Recipe courtesy of Jessica Cuff
Show: Cupcake Wars
Print
Chocolate Marshmallow Cupcake
Total:
35 min
Prep:
15 min
Inactive:
5 min
Cook:
15 min
Yield:
12 cupcakes
Level:
Easy
Total:
35 min
Prep:
15 min
Inactive:
5 min
Cook:
15 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

  • 1 cup sugar
  • 1 cup flour
  • 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/3 teaspoon vanilla extract
  • 1/2 cup hot water
  • Marshmallow Frosting, recipe follows
  • Chocolate Ganache, recipe follows
Marshmallow Frosting:
  • 16 ounces marshmallow cream (recommended: Fluff)
  • 1 1/2 cups confectioners' sugar
  • 1/3 cup vegetable shortening
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
Chocolate Ganache:
  • 3 ounces bittersweet chocolate, chopped
  • 1 ounce or 2 tablespoons butter
  • 1/2 tablespoon hot espresso
  • 1/4 teaspoon light corn syrup

Directions

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

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

Combine and whisk the egg, milk, oil, and vanilla in a separate 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. 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. 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. Drizzle the frosted cupcakes with tepid ganache.

To make Marshmallow Frosting:

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

To make Chocolate Ganache:

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. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

More from:

Sweet Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Traditional Brazilian Chocolate Brigadeiro

Recipe courtesy of My Sweet Brigadeiro

Chocolate-Peanut Butter-Banana Pie

Recipe courtesy of Petsi Pies

Beer and Sauerkraut Fudge Cupcakes, Beer Frosting

Recipe courtesy of Ron Bzdewka

Chocolate Crepes

Recipe courtesy of Laura Calder

Ricotta Chocolate-Hazelnut Cookie Pie

Recipe courtesy of Moo Milk Bar

No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream

Recipe courtesy of Nadia G|Nadia G

Devil's Food Chocolate Cake with Dulce De Leche Frosting

Recipe courtesy of Matt Armendariz

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here