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chocolate cupcakes with marshmallow frosting

Chocolate Cupcakes With Marshmallow Frosting

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 muffin/cupcake pan 12-cup
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 Saucepan small, for double boiler
  • 1 heatproof bowl for frosting
  • 1 piping bag
  • 1 piping tip large round or star

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 2 large eggs room temperature
  • 0.5 cup whole milk room temperature
  • 0.5 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 0.5 cup hot coffee or hot water
  • 4 large egg whites room temperature
  • 1 cup granulated sugar
  • 0.25 teaspoon cream of tartar
  • 0.25 teaspoon fine salt
  • 1.5 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
  • In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl whisk together granulated sugar, brown sugar, eggs, milk, oil, and vanilla until smooth.
  • Add the dry ingredients to the wet ingredients and whisk just until combined and no dry streaks remain.
  • Pour in the hot coffee (or hot water) and whisk carefully until the batter is thin and fully combined.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Remove the pan from the oven and cool the cupcakes in the pan for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for at least 25 minutes before frosting.
  • To make the marshmallow frosting, bring 1–2 inches of water to a simmer in a saucepan over medium heat.
  • In a heatproof bowl whisk together egg whites, sugar, cream of tartar, and salt.
  • Place the bowl over the simmering water, ensuring the bottom does not touch the water, and whisk continuously for 4–6 minutes until the sugar is dissolved and the mixture is warm and foamy.
  • Remove the bowl from the heat and beat with a hand mixer or stand mixer on high speed for 5–7 minutes until stiff, glossy peaks form and the bowl is no longer warm.
  • Beat in the vanilla extract just until incorporated.
  • Transfer the marshmallow frosting to a piping bag fitted with a large tip.
  • Pipe generous swirls of marshmallow frosting onto the cooled cupcakes.
  • Optionally toast the frosting lightly with a kitchen torch, taking care not to burn it.

Notes

For best results, ensure all refrigerated ingredients for the batter and frosting are at room temperature so they combine smoothly and help the cupcakes rise evenly; avoid overmixing the dry ingredients into the wet to keep the crumb tender; if you do not have coffee, hot water will still intensify the cocoa, though coffee deepens the chocolate flavor; when making the frosting, check that no yolk contaminates the whites and that the bowl is completely grease-free or the meringue may not whip up properly; dissolve the sugar fully by rubbing a bit between your fingers—if it feels gritty, keep heating and whisking; frost only once cupcakes are completely cool to prevent melting, and store frosted cupcakes at room temperature for several hours or refrigerate loosely covered if making them a day ahead, letting them come back to room temperature before serving.
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