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Chocolate Cupcakes:
1 1/4 cups unbleached, all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups granulated sugar
1 cup water
4 ounces unsweetened chocolate, chopped
1 stick (8 Tbsp.) unsalted butter, cut into pieces
2 tsp. pure vanilla extract
2 large eggs, lightly beaten
Filling:
4 Tbsp. unsalted butter, room temperature
1 cup powdered sugar
1 tsp. pure vanilla extract
3 Tbsp. heavy cream
1 cup marshmallow creme
Chocolate Ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 Tbsp. unsalted butter
1 tsp. pure vanilla extract
Icing:
4 Tbsp. butter, softened
1 Tbsp. milk
1 cup powdered sugar
1/4 tsp. vanilla
Preheat the oven to 350 degrees F with the rack in the center
position.
Spray muffin tins with non-stick cooking spray.
Start by preparing the cupcakes. Place sugar and 1 cup of water in
a medium saucepan. Bring to a boil, stirring frequently until the
sugar dissolves. Transfer to a large bowl. Add the chocolate and
butter and let sit, stirring occasionally, until the chocolate is
melted and the mixture has cooled slightly. Stir in the vanilla.
In a separate bowl, sift together the flour, baking soda, baking
powder and salt.
Using an electric mixer add the eggs to the chocolate mixture,
beating on medium speed until well combined. Next, slowly mix in
the dry ingredients on low speed until the batter becomes smooth.
Pour the batter evenly between the prepared muffin tins. Fill each
muffin half way and bake for 18-20 minutes or until a toothpick
inserted in the center comes out clean. Cool in the pans for 25
minutes, then transfer to a rack and let cool completely.
To prepare the filling, Use a mixer to cream the butter until light
and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla
and 1 Tbsp. heavy cream and beat until smooth. Alternating between
batches, beat in the remaining 1/2 cup confectioners' sugar and 2
Tbsp. heavy cream. Beat in the marshmallow creme. Cover and
refrigerate until ready to use.
Next, make the chocolate ganache that goes on top of the cupcake.
Place the chocolate in a stainless-steel bowl. Use a medium
saucepan to heat the cream and 1 tablespoon butter until it just
begins to boil, then pour over the chocolate. Let stand for 5
minutes. Whisk until smooth. Add 2 tsp. vanilla while whisking; let
stand until cool.
Put the cream filling into a pastry bag fitted with a medium star
tip. Insert the tip into the center of each cupcake top; then
squeeze some of the cream filling into it.
Spoon a tablespoon of the chocolate ganache onto each cupcake and
lightly spread with a spatula or a knife. Chill for at least 10
minutes.
Meanwhile, use an electric mixer to beat the remaining 4 Tbsp.
butter, 1/4 teaspoon vanilla, milk and confectioners' sugar until
smooth, adding more milk if needed. Spoon into a pastry bag with a
small tip. Pipe the trademark curly-q design across the top of each
cupcake.
Serves 18
1 1/4 cups unbleached, all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups granulated sugar
1 cup water
4 ounces unsweetened chocolate, chopped
1 stick (8 Tbsp.) unsalted butter, cut into pieces
2 tsp. pure vanilla extract
2 large eggs, lightly beaten
Filling:
4 Tbsp. unsalted butter, room temperature
1 cup powdered sugar
1 tsp. pure vanilla extract
3 Tbsp. heavy cream
1 cup marshmallow creme
Chocolate Ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 Tbsp. unsalted butter
1 tsp. pure vanilla extract
Icing:
4 Tbsp. butter, softened
1 Tbsp. milk
1 cup powdered sugar
1/4 tsp. vanilla
Preheat the oven to 350 degrees F with the rack in the center
position.
Spray muffin tins with non-stick cooking spray.
Start by preparing the cupcakes. Place sugar and 1 cup of water in
a medium saucepan. Bring to a boil, stirring frequently until the
sugar dissolves. Transfer to a large bowl. Add the chocolate and
butter and let sit, stirring occasionally, until the chocolate is
melted and the mixture has cooled slightly. Stir in the vanilla.
In a separate bowl, sift together the flour, baking soda, baking
powder and salt.
Using an electric mixer add the eggs to the chocolate mixture,
beating on medium speed until well combined. Next, slowly mix in
the dry ingredients on low speed until the batter becomes smooth.
Pour the batter evenly between the prepared muffin tins. Fill each
muffin half way and bake for 18-20 minutes or until a toothpick
inserted in the center comes out clean. Cool in the pans for 25
minutes, then transfer to a rack and let cool completely.
To prepare the filling, Use a mixer to cream the butter until light
and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla
and 1 Tbsp. heavy cream and beat until smooth. Alternating between
batches, beat in the remaining 1/2 cup confectioners' sugar and 2
Tbsp. heavy cream. Beat in the marshmallow creme. Cover and
refrigerate until ready to use.
Next, make the chocolate ganache that goes on top of the cupcake.
Place the chocolate in a stainless-steel bowl. Use a medium
saucepan to heat the cream and 1 tablespoon butter until it just
begins to boil, then pour over the chocolate. Let stand for 5
minutes. Whisk until smooth. Add 2 tsp. vanilla while whisking; let
stand until cool.
Put the cream filling into a pastry bag fitted with a medium star
tip. Insert the tip into the center of each cupcake top; then
squeeze some of the cream filling into it.
Spoon a tablespoon of the chocolate ganache onto each cupcake and
lightly spread with a spatula or a knife. Chill for at least 10
minutes.
Meanwhile, use an electric mixer to beat the remaining 4 Tbsp.
butter, 1/4 teaspoon vanilla, milk and confectioners' sugar until
smooth, adding more milk if needed. Spoon into a pastry bag with a
small tip. Pipe the trademark curly-q design across the top of each
cupcake.
Serves 18