SMORES MARSHMALLOW CHOCOLATE CUPCAKES
Happy Monday! I’m here to make your Monday just a little bit sweeter with a fantastic recipe for Smores Marshmallow Chocolate Cupcakes. These chocolate cupcakes are topped with a smooth chocolate buttercream and filled with homemade marshmallow fluff and finally sprinkled with graham cracker crumbs.
I used my foolproof chocolate cupcake recipe that produces perfect chocolate cupcakes every single time. They are my new favourite way to eat smores!
I love cupcakes, I really do. They are so decadent and have the perfect cake to frosting ratio. Whenever we visit America, we love to stop by Magnolia Bakery and Sprinkles Cupcakes to get one of our favourite sweet treats.
I often go for anything with chocolate but last time I was in Los Angeles I opted for Sprinkles’ Chocolate Marshmallow Cupcake which has a hidden marshmallow filling – I was in love! And after perfecting my recipe for homemade marshmallow fluff recently in my High Hat Cupcakes, I knew these were next on the agenda.
INGREDIENTS
INSTRUCTIONS
For Complete Instruction Please See : www.sweetestmenu.com
I used my foolproof chocolate cupcake recipe that produces perfect chocolate cupcakes every single time. They are my new favourite way to eat smores!
I love cupcakes, I really do. They are so decadent and have the perfect cake to frosting ratio. Whenever we visit America, we love to stop by Magnolia Bakery and Sprinkles Cupcakes to get one of our favourite sweet treats.
I often go for anything with chocolate but last time I was in Los Angeles I opted for Sprinkles’ Chocolate Marshmallow Cupcake which has a hidden marshmallow filling – I was in love! And after perfecting my recipe for homemade marshmallow fluff recently in my High Hat Cupcakes, I knew these were next on the agenda.
INGREDIENTS
- Chocolate cupcakes
- 105 grams (3/4 cup) plain flour
- 40 grams (1/2 cup) cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 100 grams (1/2 cup) caster sugar
- 45 grams (1/4 cup) brown sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 2 large eggs1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk
- Marshmallow fluff filling
- 2 egg whites, room temperature
- 100 grams (1/2 cup) caster sugar
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Chocolate buttercream
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 375 grams (3 cups) icing or powdered sugar
- 20 grams (1/4 cup) cocoa powder
- 3-4 tablespoons of milk
- 12 graham crackers or biscuits, for decoration
INSTRUCTIONS
- Chocolate cupcakes
- Preheat the oven to 180C (360 F). Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars – give it a little stir. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps.
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For Complete Instruction Please See : www.sweetestmenu.com
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