MOIST CHOCOLATE
CUPCAKE
WITH MARSHMALLOW FLUFF
​
Chocolate Cupcakes with Marshmallow Fluff – Someone requested chocolate muffin recipe, but I personally prefer cupcakes because it’s more moist and with decoration on the top which would be more interesting. I chose dark chocolate cupcakes this time with the super delicious sticky marshmallows on the top with dark chocolate coating. This is my far most favourite cupcake. While I am typing the description here, I am already drooling and craving for it. It’s not difficult to make. I hope you’ll give it a try. Enjoy!
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Ingredients:
About 6-8 cupcakes
Dark Chocolate Cupcakes
112g (1 cup) cake flour
50g (1/2 cup) dark cocoa powder
140g (1 ½ cup) sugar (I used castor sugar)
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 egg
120 ml (1/2 cup) milk + 1/2 tbsp white vinegar
60 ml (1/4 cup) vegetable oil
88 ml (1/3 cup + 1 tbsp) hot water + 1 tsp strong coffee
Marshmallow Fluff
90 ml (1/3 cup) water
180g (3/4 cup) granulated sugar
240g (3/4 cup) corn syrup
3 egg whites (room temp)
½ tsp cream of tartar
1 tsp vanilla
Chocolate Coating
250g (1 1/3 cup) dark chocolate chip
125g (1/2 cup) whipping cream
Instructions:
Dark Chocolate Cupcakes
1. Preheat oven at 170°C / 340°F.
2. In a large bowl, sift all the dry ingredients. Give it a good whisk until well combined. Add the sugar, egg, milk + vinegar. Whisk to combine.
3. While you are whisking, add the oil, hot water + coffee and vanilla extract. Do not over mix. Just until the mixture is combined.
4. Line the cupcakes liners on the tray. Pour the mixture into a glass or jug where you can easily pour into the cupcake liners, instead of scooping them. Fill the liners slightly above half the liners.
5. Bake them in the oven at 170°C / 340°F for about 20 minutes. Check the cake with a toothpick or cake test.
6. Place the cupcakes on the rack for cooling while preparing for the next step.
Marshmallow Fluff
7. In a pot, add water, sugar and corn syrup.
8. Place it over a medium heat to dissolve the sugar. As soon as the sugar is dissolved, do not stir. Bring it to a simmer and simmer until it reaches 120°C / 240°F. Use a thermometer to check the temperature. This temperature is to unsure the egg white (next step) is safe to consume.
9. In a large bowl, add egg white and cream of tartar. Whisk it until soft peaks formed. Gradually pour in the hot sugar mixture. Pour in gently and be careful when you pour as it’s hot.
10. Continue whisking until stiff peaks formed. Add the vanilla extract and whisk until combined.
11. Transfer the fluff into a prepared piping bag.
12. Pipe the fluff on the cupcakes. You may pipe whatever nozzle pattern you desire.
Chocolate Coating
13. In a glass measuring or a glass bowl, add in the chocolate chip.
14. In a small pot, add in the whipping cream. As soon as you see it bubbling on the side of the pot, remove the pot from the heat. You do not want to boil the cream.
15. Pour the cream over the chocolate chip. Let it sit for about 2 minutes. You don’t have to stir at this point.
16. After 2 minutes, give it a good stir. You will get a runny consistency and that’s the consistency we want.
17. Deep the fluff (on cupcakes) into the chocolate liquid. Slowly remove the cupcakes and place it on the cooling rack and wait till it is set.
18. The cupcake is ready to serve.