I made these after seeing the recipe in a book my sister-in-law gave me for Christmas and finding a similar recipe on Pinterest. I adapted the recipes and have some hopefully handy tricks if you wanted to try these.
You can use a chocolate box mix for this if you aren’t up to making a batter by scratch, it will do the trick. This recipe makes a really good chocolate cupcake though. It will make 2 dozen (maybe a few more) cupcakes.
I would recommend this recipe even if you’re just looking for a chocolate cake/cupcake recipe.
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa (I used Hershey’s brand)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 eggs
- 1 cup whole milk (I realized after using it that mine was not whole milk, and mine turned out just fine)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
- Heat oven to 350*F. Fill cupcake pan with the cupcake liners.
- In a large mixing bowl, stir together – sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add – eggs, milk, oil and vanilla. Beat on medium speed for one minute.
- Stir in boiling water . (I microwaved the water in a glass measuring cup. After adding the water the batter is going to be very thin.)
- Fill the cupcake liners 2/3 full with batter. (I normally use the 3/4 cup measure as a “spoon” and it works pretty well.)
- Bake cupcakes for approximately 22-24 minutes.
- Important – Cool the cupcakes completely before frosting.
This is the trickiest part, and mainly why I’m posting this recipe here. Patience will help here
- 2 (large) egg whites
- 1 cup sugar
- 6 Tablespoons water
- 1 Tablespoon light corn syrup
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup miniature marshmallows
- 1 teaspoon vanilla extract
- 1In a large heatproof bowl (the metal bowl of your mixer works great), combine – 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 mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (The original recipe I found said heat until 160*, or for about 3 minutes. I didn’t have a thermometer so I couldn’t tell how hot it was. To be on the safe side I heated it for about 5 minutes).
- Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed for about 2 minutes.
- In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt. (The first time I tried this, I accidentally burnt the marshmallows and didn’t realize it until after adding them to rest of the mixture and I had to start all over. The marshmallows is very easy to burn. I found that 45 seconds seemed to work perfect for my microwave.)
- Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla. Continue beating on low until the marshmallows are melted and frosting is completely smooth. (This part can be the scariest. The last few steps happen rather quickly, and at first the frosting is going to seem like only liquid. I got really nervous so I actually walked away from the mixer for probably about 3-5 minutes. When I came back it was nice and fluffy frosting. It will appear to be “liquid-y”, but the marshmallows give it stiffness. It’s a smooth and airy frosting.)
Recipe Source – Glorious Treats
Frosting and Decorating
For frosting the cupcakes I used a #12 Wilton tip. The frosting is so light and smooth that it expands pretty nicely on the cupcakes.
I decorated with graham crackers and Hershey’s candy bar pieces.
- For the graham crackers – I broke them apart in to the quarters they are “pre cut” in to and then cut those strips in quarters again. They work out better smaller so they don’t fall over.
**Bake the graham crackers for about 5 minutes at 325* to dry them out so that they don’t get mushy in the frosting. (Thanks to Glorious Treats for that really handy tip. )
- Carefully add the Hershey pieces (if you have trouble getting these to stand up you could probably cut them in half, but I used a whole piece.)
You could also use a kitchen torch to brown the edges to give them a nice toasted look, but I don’t have a kitchen torch, so I had to leave out that cute detail.
I also made these the night before I needed them. They seemed to keep okay until the next day. I did keep them in the refrigerator.
I got lots of compliments on how cute and tasty they were. Good luck!