I was closing the many tabs I had open on my tablet and saw that I had searched for a chocolate cupcake and toasted marshmallow frosting recipe. It must have been after I watched an episode of nerdy nummies or came across it on Pinterest. Whatever it was it had me thinking of cupcakes and that marshmallow frosting for two days!
I wasn't too keen on the recipe for the cupcakes so I only used the frosting part of the recipe and adapted a mississippi mudcake recipe I had from the hummingbird bakery book.
We reduced a few things and changed the quantities a little. It was approximately 2/3 of the original recipe, they still came out very rich so if you're after a lighter chocolate cupcake this is not the recipe. I might try a lighter one next but I do love me some mudcake =).
This recipe makes about 24 large cupcakes or 50 mini cupcakes. If you make a smaller batch remember to reduce the frosting quantities too.
165g unsalted butter
400g Caster sugar
300g plain flour
95g coco powder
1.5tsp bicarbonate of soda
pinch of salt
250ml of buttermilk
1/2 tsp vanilla extract
250ml of boiling water
- Preheat oven to 170 degrees C
- Cream butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each egg.
- In another bowl, sift the flour, coco powder, bicarbonate of soda and salt together. Mix buttermilk and vanilla in a jug. Add the dry ingredients to the creamed butter and sugar in three additions, alternating wit the buttermilk mixture. Mix well on medium speed. Slowly add the boiling water, mixing until combined.
- Line a cupcake tin (or mini cupcake tin) and fill each one to the top or about a mm below. They rise a bit and the mini cupcakes don't sink very much so I like to fill them up and get a nice round top.
- Bake for about 15 mins ( 25mins for the larger cupcakes) or until a skewer comes out clean.
- Leave to cool before frosting.
4 large egg whites at room temperature
1 cup granulated sugar
1/4 tsp cream of tartar
Pinch of fine salt
1 tsp vanilla extract
- Prepare a bain marie.
- Whisk together egg whites, sugar, cream of tartar and salt. Heat mixture on the bain marie until the sugar has dissolved.
- Take off the heat and beat on medium speed for 1 minute. Then whisk on high until stiff peaks form.
- Whisk in vanilla extract.
- Transfer to a piping bag with a star tip and pipe generously onto each cupcake.
- Using a blowtorch toast the marshmallow frosting, being careful not to burn them.
Serve immediately or store in an airtight container for 3 hrs .
Edit: we had left overs that we kept out at room temperature for a few days and they still tasted great. Just make sure to pipe the frosting fresh and toast it a bit before putting them away. The ones we piped after leaving the frosting out for an hr did not hold its shape, they looked a bit melted, and the frosting had partly slid off one.
Thanks for stopping by!