Dark Chocolate Marshmallow Cupcakes

When school shopping for my teenage daughter, R, we popped into Sprinkles cupcakes in Scottsdale and there I tried the dark chocolate marshmallow cupcake. It was amazing, of course. However, I knew it couldn't be that difficult to make at home. So I went to work. I compiled three different recipes from 3 different websites to create one cupcake and, I believe, the results are awesome!

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

2 eggs

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.

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!)

Salted Caramel Cupcakes

I found this amazing recipe on the Internet, some awesome wife/mother/baker had adapted this recipe from several that she had tried out through the years. These cupcakes are heaven. I wish I could remember where I found this recipe at, but really, I am just happy I saved the recipe.

Makes 15 cupcakes Cupcakes: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon sea salt 1 stick of unsalted butter, at room temperature 1 cup plus 2 tablespoons packed light brown sugar 2 large eggs, at room temperature 1 teaspoon vanilla 1/2 cup plus 2 tablespoons buttermilk Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside. Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated.  Add vanilla.  Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Divide batter evenly among lined cups, filling each about halfway full.  Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Salted Caramel Filling: 1/2 cup sugar 3 tablespoons salted butter cubed 1/4 cup plus 1 tablespoons heavy cream, at room temperature Melt the sugar over medium  high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted.  Remove from heat and let cool slightly. Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel.  Replace the cake piece and set cupcakes aside. Salted Caramel Buttercream Frosting: 1/4 cup granulated sugar 2 tablespoons water 1/4 cup heavy cream 1 teaspoon vanilla extract 1 stick salted butter 1 stick unsalted butter 1/2 teaspoon sea salt 1 1/2 cups powdered sugar In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined. Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes.  Top caramel-filled cupcakes with frosting. Candied Salted Caramel Rounds 1/4 teaspoon sea salt 3/4 cup water 2-4 tablespoons of large-crystal sugar 1 1/4 cups granulated sugar Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice water. Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves.  Increase heat and bring syrup to a boil.  Lower heat slightly and swirl the pan once or twice so the syrup colors evenly; do not stir.  When caramel is a deep amber color, plunge the base of pan into iced water for about 2 seconds to stop further cooking. Dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle.  Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times.  When caramel has hardened (it will still be sticky) sprinkle over large-crystal sugar.  Remove from paper and adorn cupcakes.

Red Velvet Cupcakes

Ingredients                                      

• 3 cups plus 3 tablespoons all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons kosher salt
• 1/4 cup unsweetened cocoa powder (recommended: Valrhona)
• 1 cup vegetable oil
• 1 1/4 cups buttermilk
• 1 7/8 cups sugar
• 3 eggs
• 1 fluid ounce red food coloring
• 1/2 cup plus 2 tablespoons unsweetened applesauce
• 1 1/4 teaspoons apple cider vinegar
• 1 1/4 teaspoons vanilla extract
• Almond Cream Cheese Frosting, recipe follows

Directions

Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.
In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Almond Cream Cheese Frosting:

11 1/2 tablespoons butter, at room temperature

24 ounces cream cheese, at room temperature

4 1/2 cups powdered sugar, sifted

3 teaspoons vanilla extract

1 1/2 teaspoon almond extract

In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.

Coconut Cupcakes

Ingredients

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

For the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners’ sugar, sifted

Directions

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the 3/4 full with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Strawberry-cream cheese cupcakes

1  box betty crocker supermoist yellow cake mix

1- 8oz container sour cream

1/2 cup vegetable oil

1/2 cup water

2 eggs

3 T. strawberry preserves

1- 3 oz package cream cheese

1 container betty crocker Rich & Creamy cream cheese frosting

fresh strawberries

*Heat oven to 350, place paper baking cups in 24 regular sized muffin cups. In a large bowl mix cake mix, sour cream, oil, water and eggs with a spoon until well blended (batter will be thick). Divide batter evenly among the muffin cups.

*In a small bowl stir the strawberry preserves until smooth. Cut the 3 ounces of cream cheese into 24 equal pieces (squares work better than rectangles)

*Place 1 piece of cream cheese on top of better in each cupcake, press in slightly, place 1/4teaspoon of preserves over the cream cheese.

*Bake 18-23 minutes or until tops are golden brown and spring back when touched slightly. Cool 10 minutes and then transfer to a wire rack to cool completely, about 30 minutes.

*Just before serving - frost and garnish with sliced or diced fresh strawberries. Store covered in the refrigerator.