Description
Tender chocolate cupcakes with a unique marshmallow meringue and a rich chocolate coating. You’ve never seen a cupcake like this before!
Ingredients
- FOR THE CUPCAKES:
- ⅓ cups Unsweetened Cocoa Powder
- 3 ounces, weight Bittersweet Chocolate
- ¾ cups Hot Water
- ¼ cups Plus 2 Tablespoons Vegetable Oil
- 2 whole Eggs
- 2 teaspoons White Vinegar
- 2 teaspoons Vanilla Extract
- ¾ cups White Sugar
- ½ teaspoons Salt
- ½ teaspoons Baking Soda
- ¾ cups All-purpose Flour
- FOR THE MARSHMALLOW FROSTING:
- ¼ cups Water
- 1-¼ cup White Sugar
- 3 whole Egg Whites
- ¼ teaspoons Cream Of Tartar
- 1-½ teaspoon Vanilla Extract
- FOR THE CHOCOLATE COATING:
- 12 ounces, weight Semi-sweet Chocolate
- 3 Tablespoons Vegetable Oil
Preparation
For the cupcakes:
Preheat oven to 350ºF. Line a cupcake pan with paper liners.
In a medium bowl, combine cocoa powder and chopped chocolate. Pour in hot water and whisk until smooth. Cool.
In a large bowl, combine oil, eggs, vinegar, and vanilla. Pour in chocolate mixture. Stir in sugar, salt, and baking soda. Gradually add flour a little at a time until just combined. Do not over mix.
Fill prepared liners about 3/4 full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool.
For the marshmallow frosting:
Bring a large sauce pan of water to a gentle simmer. In a large bowl, combine sugar, egg whites, cream of tartar, and vanilla. Set bowl over sauce pan and stir until mixture reaches 160ºF.
Remove from heat and beat for 12–16 minutes or until stiff peaks form. Pipe onto cupcakes, and refrigerate for at least 30 minutes.
For the chocolate coating:
In a microwave safe bowl, combine chocolate and vegetable oil. Heat for 1–2 minutes, stirring frequently until smooth.
Quickly dip and remove cupcake. Allow cupcakes to set for about 15 minutes. Place in the fridge for at least 30 minutes uncovered, and then cover. Store in the refrigerator.
