Chocolate Dipped Marshmallow Cupcakes (Printer-Friendly Version)
# What You'll Need:
→ For The Cupcakes
01 -
1 cup flour
02 -
1 cup granulated sugar
03 -
½ cup cocoa powder
04 -
1 teaspoon espresso powder
05 -
1 teaspoon baking powder
06 -
½ teaspoon baking soda
07 -
¾ cup buttermilk
08 -
½ cup oil
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
→ For The Marshmallow Fluff Frosting
11 -
¾ cup granulated sugar
12 -
¾ cup light corn syrup
13 -
¼ cup water
14 -
3 egg whites
15 -
½ teaspoon cream of tartar
16 -
1 teaspoon vanilla extract
→ For The Chocolate Coating
17 -
2 cups chocolate chips
18 -
2-3 tablespoons coconut oil or shortening
# Let's Cook!:
01 -
Preheat the oven to 350°F; line a cupcake pan with 12 liners, set aside
02 -
In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, and baking soda
03 -
In a separate bowl, whisk together the buttermilk, oil, eggs and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined
04 -
Divide the batter evenly between the 12 cupcake liners, then bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean
05 -
Prepare the frosting by adding the granulated sugar, corn syrup and water to a medium saucepan over medium heat. Bring to a boil, whisking occasionally, and then allow to simmer until the mixture reaches 240°F
06 -
Meanwhile, beat the egg whites until frothy, then add the cream of tartar and whip until soft peaks form
07 -
With the mixer running on medium speed, carefully pour the boiling sugar mixture into the egg whites in a slow steady stream down the side of the bowl. Whip on high until the mixture is thick, smooth and very white
08 -
Once the cupcakes have cooled, pipe a generous layer of frosting on top. Place in the fridge to chill at least 30 minutes
09 -
Melt the chocolate in 30 second intervals using the microwave, then stir in the coconut oil until chocolate is thinned
10 -
Dip each cupcake frosting side down into the chocolate mixture, allowing excess to drip off
# Cook's Notes:
01 -
Don't over mix the cake batter
02 -
Use a candy thermometer for the frosting
03 -
Pour hot mixture slowly into egg whites while mixer is running