S'mores cupcakes. Why this was one of our bakery's most popular cupcake flavours is obvious. A moist, rich, chocolatey sponge with oozing chocolate ganache and toasted marshmallow frosting. If that doesn't conjure summer campfires, nothing will!
Ingredient
For the Chocolate Cupcake– 1 ½ cups All-purpose Flour– ⅔ cup Cocoa Powder– 1 ½ cups White Sugar – 2 Egg– ½ cup Vegetable Oil– 1 teaspoon Vanilla Extract– ¾ cup Milk– ⅓ cup Hot Water– 2 teaspoon Baking Powder– ¼ teaspoon Baking Soda– ½ teaspoon Salt
Ingredient
For the Melty Chocolate Filling– ½ cup Whipping Cream– 150 g Milk ChocolateFor the Marshmallow Frosting– 4 Egg White– 1 ½ cups White Sugar– 1 teaspoon Cream of Tartar– ¼ cup Water
Direction
1
Bake Chocolate Cupcakes
Sift dry ingredients into a large bowl. Mix in eggs, oil, milk, and vanilla for a few minutes until combined.
2
Add hot water and stir. Batter will be liquid.
Insert batter into cupcake liners and bake for 18 minutes or until a skewer comes out clean.
3
Make Chocolate Melting Filling
Put small pieces of chocolate in a bowl.
In a small saucepan, heat the cream until it is scalding hot (bubbles appear before boiling).
4
Remove from heat and pour cream into chopped chocolate. Wait 30 seconds.
Mix until smooth and silky. Let cool.
5
Make marshmallow frosting
Whip egg whites and cream of tartar on high until soft peaks form. Divide ½ cup of sugar into a bowl and gradually add it to egg whites, adding one tablespoon at a time and whipping in between additions.
6
Heat the remaining sugar and water in a saucepan to the soft ball stage/240°F (see above if you don't have a candy thermometer) While whipping, slowly pour sugar syrup into egg whites. Add vanilla.
7
Make S'mores Cupcakes
When the cupcakes are cool, use a cupcake corer or teaspoon to core the middle.
Fill the cavity with chocolate.