Nothing quite says, “CELEBRATE” like chocolate cupcakes, and this homemade marshmallow icing really puts them over the top!
This past week, I did the unthinkable. Well, clearly it was thinkable, but it was the unimaginable. Okay, I had imagined it about a thousand times. I did the INSANE. Yep, that’s perfect. It’s totally & unrelentingly insane. I started (another) blog. That’s not insane. That’s called an addiction. But this blog is devoted only to writer-stuff. As in, me being a writer. A writer. A true, blue, mentally unstable person typing random thoughts strung into worthy sentences & published for the world to critique.
Celebrate!
My first post is all about my insecurities & fears on being a writer. Pretty much any other label in the world I’m comfortable with – cook, baker, mom, wife, daughter, friend, sister, blogger, social media guru … the list goes on. Oh, don’t get me wrong, I’m not a master at any of them!! Far from that, but I don’t want to run to the toilet & expel the contents of my soul when I hear them. Being a “writer” invokes a deeply rooted primal reaction within my gut & I may or may not make it to an appropriate receptacle.
So anyways, if you’d like to hear me rant (more eloquently, I hope) about things like waiting on the Lord, goal setting, and motherhood … and quite possibly watch my lifelong dream go up in smoke, follow me on my new blog at: AleciaStanley.com. Well look at that, it’s even my name!! That’s handy.
Even more recently, the hubs and I decided to fulfill a long-time conceptual dream with an online venture devoted to encouraging fellow believers to think critically, apply biblically, and love boldly! It is called Culture Redeemed. Check it out.
This recipe was adapted from a Shape Magazine’s Oh So Good Chocolate Chocolate Dessert Recipes recipe.
Chocolate Cupcakes
Of course, to watch such epic entertainment, you’ll want to bring snacks. To get you started, here’s a yummy recipe for Chocolate Cupcakes with Marshmallow Icing, They’re so good. Decadent enough to wow a crowd, but surprisingly “healthy” enough to not feel guilty over. Unlike reading a blog just to watch the author fall on her face. You should feel guilty about that. Though not guilty enough to stop reading. I need readers any way I can get them. Besides spam – I don’t want robot readers cruising my site for link placement. Blah.
I got sidetracked. As usual. Back to the cupcakes. And the writing.
Chocolate Cupcakes with Marshmallow Icing
Ingredients
Chocolate Cupcakes:
- ¾ c. All-Purpose Flour
- ⅓ c. Unsweetened Cocoa Powder
- ¼ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 4 tbsp Butter softened
- ½ c. Dark Brown Sugar
- ¼ c. Sugar
- 2 Eggs
- 3 tbsp Strongly Brewed Coffee or Espresso
- 1 tsp Vanilla
- ½ c. Buttermilk see Notes below for homemade recipe
Marshmallow Icing:
- ½ c. Sugar
- ¼ c. Water
- 1 Egg White
- ½ tsp Vanilla
- Pinch of Salt
- Sprinkles optional
Instructions
Chocolate Cupcakes:
- Preheat oven to 350°. Line 12 cupcake tins with liners or prepare with butter and flour (my preferred method).
- Combine flour, cocoa, baking powder and soda, and salt in a large mixing bowl. Whisk lightly to combine. Set aside.
- In a different large bowl, beat butter and sugars together until fluffy. Add eggs, one at a time, coffee, and vanilla; beating well after each addition. Beat until smooth. Alternate adding flour mixture and buttermilk, beating after each addition, until batter is smooth (it will be a little on the runny side).
- Fill each cupcake tin 2/3 full and bake for 20 mins or until a toothpick inserted into the center comes out clean. Allow baked cupcakes to cool in the tins for 1 minute, then remove and cool completely on a wire rack before frosting.
Marshmallow Icing:
- Combine sugar and water in a small saucepan on the stove and dissolve over medium heat, stirring constantly, for about 3 minutes. Set aside.
- Beat egg white (NO yolk can be present for this to work), vanilla, and salt in a large bowl with an electric mixer until soft peaks form (it helps to start on low and gradually increase the speed, beat on high for a few minutes, or until soft peaks form). Slowly add sugar syrup and continue to beat until stiff peaks form and the mixture is glossy; about 7 minutes.
- Frost cooled cupcakes just before serving (to get the beautiful layered look pictured, put icing into a piping bag with a 1/2 inch opening). Top with sprinkles or your topping(s) of choice and enjoy!
Notes
Nutrition
From FOODIE with love,
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These looks so silk and fluffy! I always have trouble getting the bowl to just be the egg whites alone. It never works out for me. I have been known to microwave some marshmallows just to have the taste of frosting. 🙂
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