Recipe: Perfect dark chocolate cupcakes w/ marshmallow frosting! yummmy :))

dark chocolate cupcakes w/ marshmallow frosting! yummmy :)). Once boiling, turn off the heat then add the chocolate and cocoa. Whisk until smooth and set aside to cool. Once I saw them, I knew I had to add them to my dessert collection!

Ingredients of dark chocolate cupcakes w/ marshmallow frosting! yummmy :))

1. You need of cupcakes.
2. Prepare 1 1/4 cup of water.
3. You need 4 oz of unsweetened dark chocolate, finely chopped.
4. Prepare 1/2 cup of cocoa powder.
5. Prepare 1 3/4 cup of all purpose flour.
6. It's 1 3/4 cup of white sugar.
7. It's 1 1/2 tsp of baking soda.
8. You need 1 tsp of baking powder.
9. It's 1 1/2 stick of butter (salted or unsalted will do ;) ) or instead of butter, you can use 1/2 cup canola oil.
10. It's 1/2 tsp of salt ( if using unsalted butter).
11. You need 3 large of eggs.
12. Prepare 2 tsp of vanilla extract.
13. Prepare 1/2 tsp of vinegar.
14. You need 1 cup of white sugar.
15. It's of frosting.
16. It's 4 large of egg whites.
17. It's 1/2 tsp of cream of tartar.
18. It's 1/2 tsp of pinch of salt.
19. Prepare 2 tsp of vanilla extract.

Pipe frosting in circular top of each cupcake and mounding frosting slightly in center. Beat the butter, vanilla, and salt until creamy. Mix together the cocoa powder and powdered sugar. Slowly add the powdered sugar and whipping cream to the butter mixture a little at a time while beating.

dark chocolate cupcakes w/ marshmallow frosting! yummmy :)) step by step

1. Preheat the oven to 180C/350F.
2. Line a 12 cupcake tin w/ cupcake liners;set aside.
3. Boil water over high heat in a saucepan. Once boiling, turn off the heat then add the chocolate and cocoa. Whisk until smooth and set aside to cool..
4. In a separate bowl, sift together the flour, sugar, baking soda, baking powder and salt until well combined.
5. Place the butter and sugar into a large dry bowl and beat until light and fluffy, about 2 mins on med-high speed.
6. Add in the eggs one at a time, beating well after each addition. Then add vanilla extract, scraping sides as necessary and mixed until smooth and light.
7. Add dry ingredients to creamed butter mixture alternately with the cooled chocolate mixture and mix until just incorporated and mixture is smooth ( Dont overmix!).
8. Fill paper lined baking cups two-thirds full. Bake at 350°F for 15 to 20 minutes or until a toothpick inserted near the center comes out clean..
9. Cool for 10 mins before removing from tins to wire racks to cool completely..
10. For the marshmallow frosting : fill a medium saucepan with 1 inch of water. Simmer water over med to high heat and arrange a rack in the middle. I use my stand mixer bowl over the boiling water..
11. Place eggwhites, sugar, cream of tartar and salt in the stand mixer bowl and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the eggwhite mixture , whisking constantly until the sugar has dissolved and mixture is hot to ur touch. ( we dont wanna make scramble eggs ).
12. Transfer bowl to stand mixer fitted wd whisk attachment. Whisk until stiff, glossy peaks form..
13. Transfer frosting to piping bag fitted with a closed star piping tip and pipe it onto the cupcakes..
14. Decorate. Serve and enjoy!.

Set aside., In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Or you can butter or spray the muffin cups with a non stick vegetable spray. In a heatproof bowl, place the unsweetened chocolate and cocoa powder. Marshmallow frosting To make the marshmallow frosting, fill a medium saucepan with a few inches of water and pop on a medium heat. In a small heatproof bowl, add eggs whites, sugar and cream of tartar.