Dark Chocolate Cupcake:
Yield 12 cupcakes
*adapted from browneyedbaker.com
8 T. Unsalted butter, cut into 4 pieces
2 oz. bittersweet chocolate, chopped
1/2 C (1.5 oz) Dutch-processed cocoa powder
3/4 C. (3.75 oz) All-purpose flour
3.4 C. (5.25 oz) Granulated Sugar
1 t. vanilla extract
1/2 t. table salt
1/2 c. Sour Cream
Adjust oven rack to lower-middle position and preheat to 350*. Line a standard-size muffin pan with cupcake liners.
Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until the butter and chocolate are melted and whisk until smooth and combined. Set aside, and allow to cool until it is no longer hot to the touch.
Whisk flour, baking soda and baking powder in a small bowl to combine.
Whisk eggs in second medium bowl to combine; ass sugar vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about 1/3 of the four mixture over the chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift the remaining flour mixture over and whisk until batter is combined and thick.
Divide the batter evenly among the cupcake liners (I use 1/4 C. measure) Bake until toothpick inserted into the center of the cupcake comes out clean but do not over bake, about 18-20 minutes.
Cool on a wire rack & make the Marshmallow Cream.
Makes: about 2 cups
adapted from Food.com
3 large egg whites
1/4 t. cream of tartar
2 T. granulated sugar
1/3. C. water
3/4 C. light corn syrup
2/3 C. granulated sugar
1 T. Vanilla
In a metal or glass bowl beat the egg whites and cream of tartar with an electric (hand) mixer on high until light and foamy.
With the mixer still running gradually sprinkle in the 2 Tablespoons of sugar. Continue beating until soft peaks form.
In a saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and then comes to the firm ball stage (246 degrees). DO NOT OVERCOOK!
Drizzle the hot syrup into the egg whites with the mixer on low.
Turn the mixer to high and beat for 5-6 minutes, or until the sauce is very fluffy and the consistency of marshmallow cream. Beat in the extract.
Fill a piping bag with a large circle tip with the cream.
Using a paring knife cut out a hole in the center of each cupcake, discard the center.
Fill each cupcake to the top with the marshmallow cream.
Using a damp finger, pat down any points that the marshmallow cream has made on the top of the cupcake.
Dark Chocolate Ganache
adapted from Allrecipes.com
9 oz. bittersweet chocolate, chopped
1 C. heavy cream
Place the chocolate into a medium bowl.
Heat the cream in a sauce pan over medium heat. Bring to just barely a boil. Pour over the chopped chocolate. Whisk until smooth
Holding each cupcake by the bottom, dunk the top into the chocolate ganache. Swirling the cupcake when to bring it out of the chocolate, to ensure that it is evenly coated. Continue with all the cupcakes. Dip the in the ganache a second time. You may need to stir the ganache a few times to ensure it stays at a good temperature. Allow cupcakes to sit for a few hours, allowing the ganache to harden. (or if you can't wait, I am sure a little stint in the fridge could help with that!)