Chocolate Marshmallow Cupcakes Tested Recipe

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Evenly divide the batter among the muffin cups, and bake for about 18 - 23 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Pipe (I used a Wilton 1M star tip) or spread frosting on each cupcake.

Marshmallow Cream Frosting : In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the cream and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more cream or confectioners sugar if necessary to get the right piping consistency.

Makes about 15 regular-sized cupcakes.

References:

Stern, Bonnie. 'Desserts '. Random House of Canada Limited. Toronto: 1988.

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