The frosting on these is so yummy; just like a marshmallow, which makes me happy 😀
For the chocolate cupcakes:
3/4tsp baking powder
3/4tsp baking soda
Pinch of salt
1tsp vanilla extract
2 large eggs, separated
85g unsalted butter, at room temperature
115g good quality dark chocolate, 70% cocoa if possible
175g soft brown sugar
185g plain flour
250ml semi-skimmed milk, at room temperature
1.Firstly, preheat the oven to 170ºC (fan) /190ºC / 375ºF /gas mark 5.
2.Then, line either a muffin tin (for regular-sized cupcakes) or a mini cupcake tin with cupcake cases.
3.Melt the chocolate then leave to cool slightly.
4.Cream the butter and sugar together using an electric hand beater until pale and smooth. In a separate bowl and with clean beaters beat the egg yolks for several mins. Slowly add the egg yolks to the creamed butter and sugar and beat well. 5.Next, add the chocolate to this mixture and beat well.
6.Next, combine the flour, baking powder, bicarbonate of soda and salt. Combine the milk and vanilla in a jug. Add the flour mixture to the chocolate, butter and sugar, alternating with the milk and vanilla. Beat very well after each addition.
7.In a clean bowl, whisk the egg whites until soft peaks start to form. Carefully fold the eggs whites into the main batter using a metal spoon. Do not beat or you will take all the air out of the cake.
8.After that, spoon the mixture out equally into the tins depending on the preferred size. You do not need to fill the cases with mixture, about two-thirds full will work best as the cakes will rise considerably in the oven. The batter will be of a fairly liquid consistency so take care when spooning out as it can end up being very messy! You could even use a jug to pour the batter into the cupcake cases if it gets too difficult to spoon.
9.Place the trays in the oven and bake for between 20-25 mins for the regular size cupcakes or approx 15 mins for the mini cupcakes. Leave in their tins for 10 mins or so before placing on a wire rack to cool.
For the Marshmallow Frosting:
120g granulated sugar
80g golden syrup
1 1/2 tablespoons water
2 large egg whites
1/2 teaspoon vanilla extract [optional]
1.Cook the sugar, golden syrup and water over a high heat until the mixture reaches the soft-ball stage [115oc/239oF] on a sugar thermometer, which should take about 6 minutes. Remove from heat.
2.Meanwhile, in a clean bowl whisk the egg whites with an electric hand mixer until soft peaks start to form. With the blades still beating on a low speed, slowly pour the hot sugar syrup in a steady stream on to the egg whites. Continue to beat on a low speed until all the hot syrup is in the mixing bowl.
3.Increase the speed to medium-high and continue beating the mxture until it becomes thick, glossy and cool. Add the vanilla extract, if using, towards the end of the mixing process.
4.This makes enough to ice 12 regular cupcakes with a little left over
to eat with your fingers out of the bowl. It’s best to work with it when it’s still slightly warm because it’s VERY sticky when it’s fully cooled down. It’s a bit trickier to work with than buttercream but not impossible. I wouldn’t recommend piping it, though. It would be better to swirl it on the top with a knife.
I then topped half the batch with salted caramel sauce :http://theboywhobakes.co.uk/2009/11/heaven-and-hell/
and the others with crumbled oreos.
They were a big hit at the cake sale I did for a Ugandan Orphanage