Wednesday, June 15, 2011

Chocolate Cupcakes with Toasted Marshmallow Frosting



Yum, chocolate + marshmallows = delicious! I have had chocolate and marshmallows on the brain lately, ever since we had s'mores a few weeks ago.  Also, ever since I saw this cake on sweetapolita.com, I knew marshmallows would be making their way onto a cupcake soon!


This picture totally makes me giggle, and I have no idea why


A few weeks ago we had a birthday party for my mom, aunt, and their cousin. I was in charge of dessert (odd, I know!). In addition to making some lemon cupcakes with vanilla bean swiss meringue buttercream (my family loves lemon cupcakes as much as I do), I decided to make these delicious chocolate cupcakes (originally from the awesome Rachel at theavidappetite.com) and top them with some toasted marshmallow icing (from sweetapolita.com).




To be honest, I totally thought that I could pipe the marshmallow icing onto the cupcakes and then maybe brown it a bit with a flame or sprinkle on some bright fun sprinkles.  The first swirl looked a little soft but it looked alright, but after I returned to the cupcake this is what I found!




At first I thought it looked horrible, then I decided that I actually liked the ooey gooey melted marshmallow look and ran with it.  I used a Wilton 1M tip to put a star of marshmallow icing on each cupcake and then let it do it's thing and become cupcake art.  As the marshmallow stars slowly spread, I sprinkled on some bright star sprinkles and topped everything off with a toasted mini marshmallow so that you could get a hint of what you were about to bit into.




The verdict? These were fabulous! I am totally going to do this again. I think that I will try using it as a filling in a chocolate cake (or to fill a cupcake) one day soon.  It was just such a delicious addition to the rich chocolate cupcakes.  I had about a 1/3 of the batch leftover after decorating 2 dozen cupcakes.


Toasted Marshmallow Frosting

  • 16 white marshmallows
  • 1 cup icing sugar
  • 1 cup butter or margarine, room temperature
  • 1 tsp vanilla
  • 1 jar marshmallow fluff (about 8 ounces)
  1. Line a cookie sheet with parchment and turn on the broiler
  2. Spread out the marshmallows on the cookie sheet and broil until golden brown (watch out! they can burn fast!)
  3. Mix together the butter and icing sugar until well blended
  4. Add the vanilla and mix well
  5. Add the marshmallows and marshmallow fluff and mix well
  6. Use to decorate or fill your favourite cake or cupcakes
  7. Enjoy!

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