Hot Chocolate Cupcakes with Toasted Marshmallow Frosting

Hot Chocolate Cupcakes with Toasted Marshmallow Frosting
There are certain combinations in the food world that were made for each other–peanut butter and jelly, bacon and eggs, tomato soup and grilled cheese–flavors that jump into one another’s arms and bring out the best in their other half, a relationship most of us could only work for. Sent down from the culinary heavens as an apology for the daily grind of taxes, traffic, and bad reality TV. Well.. I have another culinary couple to add to the list:

chocolate and toasted marshmallow.
 Hot Chocolate Cupcakes with Toasted Marshmallow Frosting

I know, most of you have been eating smores since you were wee, and you love the way that marshmallows melt into creamy hot chocolate, but just these two together–graham cracker unnecessary–are the new Kate and William of the dessert repertoire.

A rich, slightly spiced chocolate cupcake with a moist crumb topped with a sticky marshmallow frosting is perfect, the fluffy white goo balancing out the heady chocolate. But when you break out the kitchen torch and brûlée the piped edges, the pairing is taken to another level. The crispy shell, perfectly browned to an elegant hue, the mere hint of a smokiness that lightens the marshmallow sweetness just enough – it’s a must.

Hot Chocolate Cupcakes with Toasted Marshmallow Frosting

Toast the edges lightly with a kitchen torch, being careful not to stay on any one section for long, lest you end up with blackened marshmallow frosting!

Have you ever gone to make frosting and realized you’ve got, what, 14 pounds of granulated sugar on hand, but no powdered sugar? Or.. is that just me? Either way, this marshmallow frosting recipe makes use of a few eggs whites and some white sugar, ingredients you probably always have on hand. I love that I don’t have to coat the counter in a dusting of powdered sugar for this recipe, and there’s nothing more satisfying than beating simple eggs whites into a luxurious, airy cream with an almost otherworldly gloss.

I added a bit of cinnamon to my favorite chocolate cupcake batter to bring out the chocolatiness and a suggestion of a steaming cup of hot cocoa. I piped the quick and super easy marshmallow frosting with a star tip and then chilled them in the fridge to encourage the frosting to keep its shape beautifully.
Hot Chocolate Cupcakes with Toasted Marshmallow Frosting

Make these.

Hot Chocolate Cupcakes with Toasted Marshmallow Frosting
Serves 12
A hot chocolate-inspired creation with a moist, rich chocolate cake, fortified with a bit of warming cinnamon, balanced by a swirl of fluffy marshmallow frosting, toasted to elegant perfection.
Print
Total Time
50 min
Total Time
50 min
228 calories
40 g
0 g
7 g
3 g
1 g
81 g
169 g
30 g
0 g
6 g
Nutrition Facts
Serving Size
81g
Servings
12
Amount Per Serving
Calories 228
Calories from Fat 60
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 169mg
7%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
5%
Sugars 30g
Protein 3g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For cupcakes
  1. 1 cup soy milk or milk
  2. 1 teaspoon apple cider vinegar
  3. 3/4 cup granulated sugar
  4. 1/3 cup canola oil
  5. 1 1/2 teaspoon vanilla extract
  6. 1 cup all-purpose flour
  7. 1/3 cup cocoa powder
  8. 3/4 teaspoon baking soda
  9. 1/2 teaspoon baking powder
  10. 1/2 teaspoon cinnamon
  11. 1/4 teaspoon salt
For frosting
  1. 4 large egg whites, at room temperature
  2. 1 cup granulated sugar
  3. 1/4 teaspoon cream of tartar
  4. small pinch fine salt
  5. 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
  2. Whisk together the soy milk or milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Regular milk will not curdle as clearly but it will still be fine! Then add the sugar, oil, and vanilla extract to the vinegar mixture and beat until foamy.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
  4. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
For frosting
  1. Meanwhile.. Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.
  2. Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer 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 egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.
  3. Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.
  4. Pipe onto the cupcakes using a medium star tip. Chill (optional) for at least 30 minutes to set the frosting a bit, then use a kitchen torch to lightly brûlée the edges.
beta
calories
228
fat
7g
protein
3g
carbs
40g
more
Adapted from Vegan Cupcakes Take Over the World and Chow
40 Aprons http://40aprons.com/

Comments

    • says

      And no need to face the milk-and-bread-crazed hordes at the store for powdered sugar, as long as you have good old-fashioned granulated on hand! Is it just me or do I NEVER have enough powdered sugar at my house?!

  1. Brittany says

    These turned out really well for me. I was skeptical because there were no eggs but they still had decent texture and were moist. I would suggest trying them :)

    • admin says

      I’m so glad! I was skeptical at first, too, thinking they’d be “good for being vegan”, but they’re my go-to recipe now! I think the simplicity of ingredients really allows the chocolate to shine. Thanks for reading, trying, and taking the time to comment, Brittany! :)

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