First, the cupcakes themselves without frosting are already great. Moist, rich, flavourful and quick to make. Thanks to Rosie from Sweetapolita who never seems to make anything wrong!
Second, do you know that marshmallow is not required to make marshmallow frosting? Instead it basically takes egg white and sugar? I didn’t! When I decided to make this frosting, I presumably bought a big bag of marshmallows. I know. Idiot! I always am!
Ingredients (18 regular sized cupcakes):
Dark Chocolate Cupcake
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup strong, black coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 1/4 cups granulated sugar
3 large egg whites
1 teaspoon vanilla extract
1 tablespoon water
Preheat oven to 350F. Grease muffin tin or line with muffin liners.
To prepare cupcakes, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt. Pour the mixture into the standing mixer bowl.
Add all the remaining ingredients and mix with paddle attachment for 2 minutes on medium speed.
Pour batter into the prepared baking pan until 2/3 full. Bake for 15 to 17 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in pan for 5 minutes, then turn cupcakes onto a wire rack until completely cool.
To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes.
Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.
Transfer frosting to a large pastry bag fitted with a wide plain pastry tip and pipe frost the cupcakes. The frosting will harden slightly as it cools.
I’ve made these four times now, and we all love it! The cake is so moist and chocolatey, the frosting just melts in your mouth and is a perfect compliment. I will definitely be making these again. I do have a question, the last time I made these, the frosting had a gritty texture. Is that ideal?
I just made these for some birthdays in my small group this evening, and I couldn’t not comment to let you know how delicious they are! The cake is light and airy yet rich with chocolate flavor, and the marshmallow icing truly is the perfect complement. Just a lovely recipe! Thank you!
Hi Sarah, I am thrilled to hear that! You are very welcome! Happy weekend!
I made the frosting and let me tell you it’s the mot delicious thing ever! It’s sweet but not that sweet and it does taste like marshmallow, I licked the bowl!
Thanks, Adamary. I am so happy that you liked the recipe. :)
Beautiful! Your frosting looks so perfect!
These look totally delish! The frosting looks like it’s delectable and the cake? Rich and dreamy. I would love to try them!
Stunning!!! These look heavenly gorgeous, almost too good to eat (almost…!) :)
I think it’s a fair assumption that marshmallows would go in a marshmallow frosting :) Your cupcakes are real pretty!
These look so tasty. I would have bought the bag too so don’t feel bad.
I wonder how much more chocolaty these could be if I used that dark cocoa I need to do more with? Thank you for the idea now I just need the temperatures to cooperate.
These look outstanding. I just want to stick my finger in the picture and get some frosting lol.
How delicious do these look?!!
Thanks Skyler! I’m so happy that you enjoyed the recipe so much! Not sure what you mean by “gritty”. But if the frosting becomes grainy (hope it’s the same thing), it’s usually because the sugar is not fully dissolved. Also if the frosting sits overnight, it will become grainy too.