RECIPE #171, DAY #209
ORIGINAL RECIPE: “Easy One-Bowl Milk Chocolate Fudge Cupcakes” from Kittencal at Food.com and “Marshmallow Buttercream Frosting” from Staci Lambert on AllRecipes.com*
TIMING: About 1 hour, with some cool time sandwiched in there somewhere
DIFFICULTY: Fairly easy
TOOLS: A stand or hand mixer, cupcake tins, and cupcake papers
COOK TYPE: Oven, baking
HEALTH: Not going to claim that cupcakes are a health food. I’m honest like that.
EXPERIENCE: It was a snow day, on which I always make hot cocoa for the kids. But my daughter, obsessed with making cupcakes, decided that hot cocoa cupcakes would be even cooler. She was right. These are her biggest success to date. Everyone loved ’em.
NOTES: Follow directions when you bake, and use premium ingredients.
The original recipe states that you can use half and half in the cupcakes, or add 1 cup mini chocolate chips to them.
I don’t like milk chocolate, but these cupcakes were perfect for this combination. Perfect.
To make a regular marshmallow frosting, just omit the cocoa powder.
MILK CHOCOLATE CUPCAKES
- Preheat oven to 350F.
- Place 12 cupcake papers into cupcake tins.
- In a stand mixer or a large mixing bowl, whisk together 1 3/4 cups all purpose flour, 1 cup brown sugar, 1/4 cup cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a small bowl, whisk together 1 cup milk, 1 egg, 1/3 cup safflower oil, and 1 teaspoon vanilla extract.
- Slowly beat liquid ingredients into the dry, just until combined.
- Evenly distribute the batter into the cupcake papers and bake for 25 minutes, until toothpick comes out of the center clean. Place tin on cooling rack for 5 minutes, then turn out cupcakes and allow to cool completely before frosting.
COCOA-TINTED MARSHMALLOW FROSTING
- In your stand mixer or a mixing bowl, cream 1 cup unsalted butter until light and fluffy.
- Add 1/2 teaspoon vanilla extract and a hefty pinch of salt. Slowly add 1/4 cup cocoa powder and 1 1/2 cups powdered sugar, just until a nice frosting consistency (not too stiff, not too runny).
- Gently and patiently fold in 13 ounces marshmallow creme.
Serve by frosting your cool cupcakes with the frosting and dotting with mini marshmallows.
*Recipe changed from the original.