Chocolate Marshmallow Cupcake Recipes

CHOCOLATE MARSHMALLOW CUPCAKES

Steps:

• Preheat the oven to 325ºF. 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.

CHOCOLATE CUPCAKES WITH BURNT ORANGE MARSHMALLOWS

Steps:

• For the marshmallow topping: Combine the cornstarch and powdered sugar in a bowl and evenly distribute over a sheet pan. This is what you will place the marshmallows on as they finish so they don't stick.
• Sprinkle the gelatin over 1/3 cup very cold water in the bowl of an electric mixer fitted with a whisk attachment.
• In a small saucepan fitted with a candy thermometer, mix the granulated sugar and corn syrup with 1/3 cup water. Place over medium-high heat and bring to a simmer. When the syrup reaches 245 degrees F, remove from the heat. Turn the mixer to medium (the bloomed gelatin will be thick and clumpy--don't worry, it's supposed to look like that) and slowly pour the hot syrup into the gelatin, being careful not to hit the whisk or let it run down the sides of the bowl. Once all of the syrup is incorporated, turn the mixer to high and beat until the mixture begins to cool; it will gain volume, turn white and start to pull from the sides of the bowl, and the exterior of the bowl will be close to room temperature, 12 to 15 minutes. Add the orange extract and mix to combine.
• Lightly spray a large serving spoon with cooking spray. Drop about 1/2-cup-size scoops of the marshmallow on the powdered sugar mixture and let cool, spraying the spoon in between scoops--you want 18 scoops total. Set aside.
• For the cupcakes: Preheat the oven to 350 degrees F and line cupcake pans with 18 cupcake liners.
• Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Combine the buttermilk, coffee, coconut oil, vanilla and eggs in another bowl with a whisk. Make a well in the dry ingredients and add the wet mixture, whisking until just combined.
• Fill each cupcake liner two-thirds full with the batter. Bake until puffed and an inserted cake tester comes out clean, 10 to 12 minutes. Cool for 5 minutes before removing the cupcakes from the pan.
• Place the marshmallow scoops on top of the warm cupcakes. Using a culinary torch, torch each marshmallow to caramelize. Serve.

CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
• In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
• In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

CHOCOLATE MARSHMALLOW MADNESS CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray.
• For the cupcakes:
• In a tall glass, combine cocoa mix with 2 ounces hot water. Stir until cocoa dissolves. Add 6 ounces cold water and stir well.
• In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add cocoa mixture and whisk until smooth.
• Evenly distribute cake mixture among the prepared muffin cups.
• Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.
• To make the glaze:
• Put the marshmallow creme in a small dish. Add soymilk and mix well.
• Once the cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with 1/4 teaspoon chocolate chips and one mini marshmallow.
• Refrigerate until ready to serve. Garnish the cupcakes with additional chocolate chips and marshmallows, if using.