I don’t know about you, but I’m always saving recipes to make. It remains in that constant of: one day I will do. The problem is that that day never comes.
For example, this cupcake I’ve wanted to make since I saw it in 2010. Yes, almost 8 years ago (if you’re reading this in 2018).
I believe it was in boom of cupcakes and on Bakerella’s blog, the queen of Cake Pops. It took me a while, I took my time. But finally, I did! However, with those usual changes.
The basic foreign recipe is a cupcake, usually made from chocolate and the coverage is a merengue. But the problem with meringue (whites beaten with sugar) is that the stability is not that great. Even more so in a country like Brazil: hot and humid.
My modification was to the meringue. I opted for my Creamy Marshmallow instead! Because of this cupcake I dedicated myself to Marshmallow.
I wanted something soft and stable, marshmallow was the choice. And if you don’t know, I love marshmallows.
Not to mention that it has a second coverage: is dipped in chocolate! It can’t get bad, right? This part is also incredible: it has a hard crust. And for those who are afraid of tempering chocolate: fear not, you don’t need it!
Chocolate Cupcake with Marshmallow Frosting
Makes: 32 units
Ingredients: CUPCAKE
- 35 g cocoa powder (100% cocoa)
- 5 g instant coffee
- 85 mL water (boiling)
- 85 g unflavored yogurt
- 80 g vegetable oil
- 01 ovo (iced or room temperature)
- 140 g crystal Sugar
- 120 g wheat flour
- 04 g sodium bicarbonate (about 1 tsp)
- 0,5 g refined salt (pinch)
1 cup: 250mL | 1 tablespoon: 15mL.
Modo: CUPCAKE
- Heat the oven to 180ºC. Prepare a mini cupcake pan with a size #4 paper liner. Reserve.
- Mix cocoa and coffee into boiling water, and mix well. Set aside for 5 minutes.
- Add yogurt, oil, egg and mix until smooth.
- Add sugar, flour, baking soda, salt and mix until uniform.
- Divide the dough into the cavities of the prepared pan, about 2/3 of each.
- Bake at 180ºC for around 15-17 minutes. Do the toothpick test.
- Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool completely.
Mode: COVERAGE
- To cover all the cupcakes you need about 2 Marshmallow recipes, but it will depend on how generous the frosting is. Don’t double the recipe, do one at a time so as not to harm your mixer.
- Transfer the marshmallow to a piping bag fitted with a Wilton 1A plain tip.
- Decorate each cupcake with the marshmallow on top, make a mound. Place in the fridge for 5 minutes.
- Mix the melted chocolate with coconut oil and mix well. Transfer to a cylindrical glass to make it easier to dip the cupcake.
- Dip each cupcake in the chocolate syrup and let the excess chocolate drip off.
