I challenge you to find one person on this planet, besides me, that doesn’t love chocolate. I know, it’s a difficult task! That’s why so many of my recipes revolve around the stuff. The recipe I have for you today is a delicious masterpiece that’s just bursting with chocolate and marshmallow goodness!
You’re welcome world!
To start, let’s get the cake baked:
|Unsweetened Choc||2.5 oz|
|Brown Sugar||3.5 oz|
|Sour Cream||3 oz|
|AP Flour||2 oz|
|Cake Flour||1.5 oz|
|Baking Soda||½ tsp|
Melt your butter and chocolate together either in the microwave, or on a double boiler. When it’s all nice and melty, set aside to cool.
Mix together your eggs, sugars, baking soda, and salt. Add your cooled chocolate/butter mixture, and whisk together to combine.
Now, I want you to make two separate bowls of ingredients. One should contain the buttermilk and sour cream while the other contains the flours and cocoa.
These two bowls of ingredients will be mixed into the egg/chocolate mix in the following order…dry, wet, dry, wet, dry. So take one third of the dry, whisk it in to the egg mix, then take one half of the wet, whisk it in to the egg mix…see where I’m going with this?
It doesn’t have to be exact, but if you mix the ingredients in this order, you’ll get a really nice crumb on your cupcake. It will be awesome, and everyone will love you!
When you pop those in to your preheated 350 degree oven for 20-25 minutes, you can make your homemade marshmallow cream filling!
Take 3 egg whites and 2 cups of corn syrup and put it over a double boiler. You’ll want to cook this mixture while whisking until it’s nice and hot (165 degrees). If you were lazy you could skip this step…but then you might get salmonella poisoning, so don’t skip it unless you enjoy projectile vomiting.
Once it’s hot, transfer it to an electric mixer and mix on high speed for ten minutes. Add 2 cups of powdered sugar, and mix for another 3 minutes. Add a tsp of salt and a tsp of vanilla. That’s it! How easy was that?!
Are your cupcakes done? Are they cool? If they are, cut a little out of the center, and fill it with the marshmallow cream.
Now for frosting, you can go a couple of different directions. If you are a serious chocolate lover, you can cover the cupcakes with a chocolate ganache and sprinkle chopped walnuts on top.
Since, I’m not the biggest chocolate fan, I like to make a nice stiff whipped cream with a bit of bitter cocoa mixed in, then top with walnuts. For me, I think it’s nicer to have the light whipped cream with a hint of chocolate.
But I know most people aren’t like me…do what you will, they are both awesome options.
So that’s it! Let me know what you think blogosphere!