Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour

  2. 3/4 cups high-fat cocoa powder

  3. 2 teaspoons baking soda

  4. 1 teaspoon baking powder

  5. 1 teaspoon kosher salt

  6. 1 cup buttermilk, shaken

  7. 1/2 cup vegetable oil

  8. 2 extra-large eggs, room temperature

  9. 1 1/2 teaspoon vanilla extract

  10. 1/2 cup freshly brewed strong, hot, coffee

  11. 1/2 cup hot water Chocolate Fudge Cookie Bar, recipe follows Marshmallow Meringue Frosting, recipe follows This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  12. 2 1/2 cups chocolate sandwich wafer cookies, finely ground

  13. 6 tablespoons unsalted butter, melted

  14. 1/8 teaspoon salt

  15. 2 cups semisweet chocolate chips

  16. 1/2 (14-ounce) can condensed milk

  17. 1 3/4 cups sugar

  18. 1/4 cup water

  19. 3 large egg whites

  20. 1/4 teaspoon cream of tartar

  21. 1 1/2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners. Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water. Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy! Preheat the oven to 350 degrees F. Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool. Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.


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