Sunday, January 16, 2011

Chocolate S'More Cupcakes





Oh my goodness, girls. These are the best cupcakes for...one week a month. But seriously, for anytime. Guys, you'll love 'em, too. Tyler ate about five at once. I looked in my baking cabinet tonight as I was craving something chocolatey, and found some Marshmallows, other various ingredients, and chocolate frosting. The original idea was to make some type of chocolate cupcakes with store bought chocolate frosting, but one quick entry into Google changed my little chocolate-craving mind rather quickly.

I found a recipe for Chocolate Cupcakes with Marshmallow Icing. I didn't have the large Marshmallows, just the small, so I adapted the recipe a bit to make it a lighter, crispier Marshmallow topping, similar to the top of a S'More. You can feel free to make a thicker, softer icing like the recipe calls for, or more of a crunch like I did. Either way, your sweet tooth will be satisfied. Trust me, I'm an expert. ;)

Enjoy!

xoxo,
Emily

Chocolate Cupcakes with Marshmallow Frosting-adapted from Martha Stewart Kids Magazine, found on Not Without Salt blog

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

3/4 cups sugar

3/4 cups dark brown sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk (or make your own – 3/4 cup milk to 2 1/2 teaspoons acid such as lemon juice, vinegar or cream of tartar...I did this using bottled lemon juice)

3 tablespoons vegetable oil

1 teaspoon vanilla extract

Pre-heat oven to 350*. Line two cupcake pans with paper liners for a total of 24 cupcakes. Set this aside.

In a large mixing bowl whisk together cocoa, flour, sugars, baking soda, baking powder and salt. Add the eggs, warm water, buttermilk, oil and vanilla. Mix until smooth.

Fill cupcake pans about 1/3 full. Bake until the tops of the cupcake spring back when gently pressed. This should take about 15-20 minutes.


Top with either a store-bought or homemade marshmallow then pop back into the oven for 3-5 minutes until marshmallow is soft. Remove from the oven then press down gently creating a perfect snow-white cap. (I used mini-Marshmallows and pressed them initially gently into the top of the cupcake, put them back into the oven for 3 minutes, then took a spoon and gently pressed down to smooth out the marshallows into more of a topping. Then I broiled them for about another minute or two and ate immediately.)

1 comment:

  1. cindy journell-hochJanuary 16, 2011 at 7:55 PM

    omgosh....those look and sound soooooooooo good!

    ReplyDelete