That classic chocolate top with lace stripe
And gooey marshmallow filling
What you need
Chocolate Cupcakes
- 1/2 cup all purpose flour
- 1/2 sugar
- 3 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp espresso powder
- 1 egg
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/2 tsp vanilla
- 1/4 cup hot coffee
- 2 tbsp unsalted butter, softened to room temp
- 1/4 cup powdered sugar
- 3 oz marshmallow creme
- 2 oz semi sweet chocolate chips
- 3 tbsp heavy whipping cream
- 1 tbsp unsalted butter, softened to room temp
- 3 tbsp powdered sugar
- 1/2 tbsp milk
- small drop of vanilla extract
Marshmallow Filling
Chocolate Ganache
Vanilla Icing
What to do
1. Preheat oven to 300 degrees. In a medium size bowl, mix all dry ingredients. In another bowl, whisk the milk, egg, oil and vanilla.
2. Add add the wet ingredients to the dry ingredients, mix slightly. Pour in the hot coffee, stir carefully until combined. Fill about 2/3 of each cupcake liner. You should fill about 6-7 cupcakes. Bake for about 18-20 minutes. You can insert a toothpick at 18 minutes, and if the toothpick comes out with no wet batter, remove the cupcakes!
3. For the marshmallow filling, add the butter to a medium size bowl. Using a handheld mixer, mix until smooth. Add the powdered sugar and then the marshmallow filling. Continue to mix until smooth and fully incorporated. Add filling to a piping bag with the tip cup off. Set to the side
4. For the chocolate ganache, add whipping cream and chocolate chips to a heat proof bowl, microwave for 1-2 minutes. Stir until smooth. Set to the side.
5. For the buttercream stripes, add the butter to a medium size bowl. Using a handheld mixer, beat the butter until smooth, add the powdered sugar, milk and vanilla. continue mixing until smooth. Place icing in a piping bag with a wilton #3 tip.
6. To assemble, take a small spoon or wilton tip and cut out the center of each cupcake. Set the top of each cupcake to the side. Pipe a generous amount of marshmallow frosting in the center of each cupcake and then top with the cut out spongecake. Top each cupcake with ganache. With an offset spatula, spread the ganache evenly, then place cupcakes in the fridge to set and chill.
7. Pipe the vanilla buttercream swirls onto the chocolate cupcakes. Chill cupcakes until ready to serve. Cupcakes will last 3-4 days in fridge. YUM!
2. Add add the wet ingredients to the dry ingredients, mix slightly. Pour in the hot coffee, stir carefully until combined. Fill about 2/3 of each cupcake liner. You should fill about 6-7 cupcakes. Bake for about 18-20 minutes. You can insert a toothpick at 18 minutes, and if the toothpick comes out with no wet batter, remove the cupcakes!
3. For the marshmallow filling, add the butter to a medium size bowl. Using a handheld mixer, mix until smooth. Add the powdered sugar and then the marshmallow filling. Continue to mix until smooth and fully incorporated. Add filling to a piping bag with the tip cup off. Set to the side
4. For the chocolate ganache, add whipping cream and chocolate chips to a heat proof bowl, microwave for 1-2 minutes. Stir until smooth. Set to the side.
5. For the buttercream stripes, add the butter to a medium size bowl. Using a handheld mixer, beat the butter until smooth, add the powdered sugar, milk and vanilla. continue mixing until smooth. Place icing in a piping bag with a wilton #3 tip.
6. To assemble, take a small spoon or wilton tip and cut out the center of each cupcake. Set the top of each cupcake to the side. Pipe a generous amount of marshmallow frosting in the center of each cupcake and then top with the cut out spongecake. Top each cupcake with ganache. With an offset spatula, spread the ganache evenly, then place cupcakes in the fridge to set and chill.
7. Pipe the vanilla buttercream swirls onto the chocolate cupcakes. Chill cupcakes until ready to serve. Cupcakes will last 3-4 days in fridge. YUM!
Helpful tips
Here are some important Pro tips by Maude
- Do NOT over-bake your cupcakes. As soon as the toothpick comes out clean, or even with a couple of damp crumbs, remove immediately from the oven.
- Be careful not to fill your cupcake liners with too much batter. Its tempting, but your liners should barely be above-half-full. These cupcakes expand as they bake!
- Definitely chill your cupcakes after your spread your ganache. You do not want to pipe your buttercream onto warm-ish ganache. Chill cupcakes for at least 20-30 minutes (after the ganache and before adding the stripes).
- Dont be shy on adding the filling! The more the better- just make sure you can still add the top of the cupcake back onto the cake before you spread the ganache,
