Simple Way to Make Award-winning dark chocolate cupcakes w/ marshmallow frosting! yummmy :))

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The ingredients needed to make dark chocolate cupcakes w/ marshmallow frosting! yummmy :)):

1. Make ready cupcakes
2. Get 1 1/4 cup water
3. Make ready 4 oz unsweetened dark chocolate, finely chopped
4. Take 1/2 cup cocoa powder
5. Take 1 3/4 cup all purpose flour
6. Make ready 1 3/4 cup white sugar
7. Make ready 1 1/2 tsp baking soda
8. Prepare 1 tsp baking powder
9. Make ready 1 1/2 stick butter (salted or unsalted will do ;) ) or instead of butter, you can use 1/2 cup canola oil
10. Prepare 1/2 tsp salt ( if using unsalted butter)
11. Make ready 3 large eggs
12. Prepare 2 tsp vanilla extract
13. Make ready 1/2 tsp vinegar
14. Get 1 cup white sugar
15. Prepare frosting
16. Make ready 4 large egg whites
17. Get 1/2 tsp cream of tartar
18. Prepare 1/2 tsp pinch of salt
19. Make ready 2 tsp vanilla extract

For the most recent cupcakes I made, I decided I wanted to use Marshmallow Frosting. I did a few google searches but found only ones that involved egg whites. This creamy, fluffy chocolate frosting is great for cakes and cupcakes. These dark, chocolaty cupcakes crowned with fluffy toasted-marshmallow frosting are as tasty as they are beautiful.

Instructions to make dark chocolate cupcakes w/ marshmallow frosting! yummmy :)):

1. Preheat the oven to 180C/350F
2. Line a 12 cupcake tin w/ cupcake liners;set aside
3. Boil water over high heat in a saucepan. Once boiling, turn off the heat then add the chocolate and cocoa. Whisk until smooth and set aside to cool.
4. In a separate bowl, sift together the flour, sugar, baking soda, baking powder and salt until well combined
5. Place the butter and sugar into a large dry bowl and beat until light and fluffy, about 2 mins on med-high speed
6. Add in the eggs one at a time, beating well after each addition. Then add vanilla extract, scraping sides as necessary and mixed until smooth and light
7. Add dry ingredients to creamed butter mixture alternately with the cooled chocolate mixture and mix until just incorporated and mixture is smooth ( Dont overmix!)
8. Fill paper lined baking cups two-thirds full. Bake at 350°F for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
9. Cool for 10 mins before removing from tins to wire racks to cool completely.
10. For the marshmallow frosting : fill a medium saucepan with 1 inch of water. Simmer water over med to high heat and arrange a rack in the middle. I use my stand mixer bowl over the boiling water.
11. Place eggwhites, sugar, cream of tartar and salt in the stand mixer bowl and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the eggwhite mixture , whisking constantly until the sugar has dissolved and mixture is hot to ur touch. ( we dont wanna make scramble eggs )
12. Transfer bowl to stand mixer fitted wd whisk attachment. Whisk until stiff, glossy peaks form.
13. Transfer frosting to piping bag fitted with a closed star piping tip and pipe it onto the cupcakes.
14. Decorate. Serve and enjoy!

This creamy, fluffy chocolate frosting is great for cakes and cupcakes. These dark, chocolaty cupcakes crowned with fluffy toasted-marshmallow frosting are as tasty as they are beautiful. First make the cupcakes This recipe makes plenty of frosting, so be generous when topping the cupcakes and use any extra to top off a cup of hot chocolate or a scoop of ice. These dark chocolate cupcakes are ultra chocolatey. The chocolate cake portion is dark, rich and decadent but still fluffy.

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