She Strengthens

Indulge in Rich, Velvety Cupcakes with Toasted Marshmallow Frosting

A Decadent Treat Awaits

Imagine sinking your teeth into a moist, dark chocolate cupcake, topped with a fluffy cloud of toasted marshmallow frosting. It’s a match made in heaven! To create these show-stopping treats, we’ll start with the cupcakes, followed by the frosting.

Cupcake Perfection

To begin, preheat your oven to 350°F and prepare two 12-well muffin pans with paper liners. In a medium saucepan, bring 1 1/4 cups of water to a boil, then remove from heat and add 4 ounces of finely chopped unsweetened chocolate and 1/2 cup of Dutch-process cocoa powder. Whisk until smooth and set aside to cool for 15 minutes.

In a separate bowl, whisk together 1 3/4 cups of all-purpose flour, 1 1/2 teaspoons of baking soda, and 1/2 teaspoon of fine salt. Set aside.

Using a stand mixer fitted with a paddle attachment, beat 12 tablespoons of unsalted butter and 1 3/4 cups of granulated sugar until fluffy and light in color. Add 3 large eggs, one at a time, followed by 1/2 cup of sour cream and 1 1/2 teaspoons of vanilla extract. Beat until just combined.

Gradually add the flour mixture, alternating with the cooled chocolate mixture, beginning and ending with the flour mixture. Beat until smooth, then stir in any remaining flour streaks by hand.

Divide the batter evenly among the muffin wells and bake for 8 minutes. Rotate the pans and bake for an additional 7-8 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.

Marshmallow Magic

To create the toasted marshmallow frosting, place 8 large egg whites, 2 cups of granulated sugar, 1/2 teaspoon of cream of tartar, and 1/8 teaspoon of fine salt in a clean bowl. Whisk by hand to combine, then nest the bowl over a saucepan filled with 1 inch of simmering water. Whisk constantly until the sugar has dissolved and the mixture is hot to the touch (about 120°F).

Transfer the bowl to a stand mixer fitted with a whisk attachment and beat on medium speed for 1 minute. Increase the speed to high and beat until stiff, glossy peaks form. Add 2 teaspoons of vanilla extract and whisk until just incorporated.

The Finishing Touches

Transfer the frosting to a large piping bag fitted with a 1/2-inch star piping tip. Pipe the frosting onto the cooled cupcakes and broil until the tops are starting to brown, about 20-30 seconds. Alternatively, use a kitchen torch for a toasted finish.

Tips and Variations

• Use any extra frosting to top off a cup of hot chocolate or a scoop of ice cream.
• For an added touch, try using a small kitchen blowtorch to toast the frosting.
• Experiment with different flavor combinations, such as pumpkin or mint, to create unique cupcake creations.

Yield: 24 cupcakes
Difficulty: Medium
Total Time: 1 hour 20 minutes, plus 50 minutes cooling time