Back to School Cupcakes! Chocolate with Toasted Marshmallow Topping
Are you back in school yet? Back to work? Is your Summer vacation over? Mine is! :( School preparations have started and I'm starting again next week! Thankfully, the weather has been good to me this week.
I caught a cold last week, and as usual when I'm not feeling very well, I crave chocolate. Chocolate is my medicine. I baked my go-to chocolate cupcakes recipe and added toasted home-made marshmallow fluff on top. They really remind me of school and being a kid, so my nickname for these are 'Back to School' cupcakes. See the Mickey Mouse recipe-book for extra kid-like scenery :)
Since I've worked with this cake recipe before, I knew they were going to be amazing! Rating: 5 out of 5.
Ingredients: Makes 24 cupcakes
- 2 ¼ cups + 2 tablespoons sugar
- 1 ¾ cups all-purpose flour
- ¾ cup + 1 tablespoon cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- Preheat oven to 350°F/180°C. Line 2 standard muffin tins with cupcake liners; set aside.
- Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
- In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes.
- Add boiling water and stir to combine (with a spoon, not a mixer! it will splash around your kitchen); set cake batter aside.
- Fill each muffin cup three-quarters full with cake batter. Bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.
- Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
- 2 large egg whites
- ½ cup sugar
- 3 tbsp water
- ½ tbsp light corn syrup
- ¼ tsp cream of tartar
- Pinch of salt
- 1 tsp vanilla extract
- In a large, clean heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt.
- Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 3 minutes.
- Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 4 minutes.
- Reduce the mixer to low and add the vanilla. Continue beating until the frosting is completely smooth, about 2 minutes more. Use right away. Toast them with a creme brulee torch if desired.