Toasted Marshmallow Cupcakes Recipes

TOASTED MARSHMALLOW CUPCAKES

Steps:

• Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.
• Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
• Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.
• Let cake cool slightly and change the oven to broil.
• Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.
• When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.

TOASTED MARSHMALLOW CUPCAKES

Steps:

• Blitz the digestive biscuits in a food processor until they are finely ground, or put them into a sealable bag, seal the bag and crush with a rolling pin. There shouldn't be any large pieces remaining.
• Make My Favourite Vanilla Cupcakes recipe, adding the digestive biscuit crumbs with the flour in step 1.
• To make the filling, finely chop the chocolate and put it into a small bowl. Heat the butter and cream in a saucepan until steaming hot but not boiling, then pour over the chocolate. Remove from the heat and leave to stand for a minute before stirring to form a smooth ganache. If any lumps of chocolate remain, put the bowl into the microwave for ten seconds then stir; repeat until the lumps are gone. Chill in the fridge for 30 minutes or so, until it is firm and scoopable.
• To make the marshmallow topping, put the sugar, golden syrup and 2 tablespoons of water into a saucepan and cook over a medium-high heat without stirring until the mixture reaches the soft-ball stage (244°F/118°C on a candy thermometer). If you don't have a thermometer, the mixture is ready when the bubbles start to stick together in the pan and it drips off a spoon in a steady stream. Remove from the heat.
• Put the egg whites into a clean, grease-free bowl and whisk with an electric hand-held whisk until soft peaks form. With the whisk on low, carefully pour the hot sugar onto the egg whites, whisking all the time. When all the sugar has been added, increase the speed to high and whip until the sides of the bowl feel only slightly warm and the mixture is thick and glossy. Add the vanilla extract at the end. This icing is easiest to pipe when it is warm, so transfer immediately to a piping bag fitted with a large circular nozzle or with the tip cut off.
• To assemble, use a sharp knife or specialist cupcake corer to make a circular incision in the center of each cupcake, remove the center and fill each one with a teaspoon of the chocolate filling.
• Pipe a large mound of marshmallow topping on the top of each cupcake, covering the chocolate filling. Use a blowtorch, if you have one, to lightly brown each one, avoiding the paper case as this will burn. You could use the broiler to brown the marshmallow topping, but watch carefully because it is more difficult to control the color and prevent it burning.
• To finish, chop the chocolate squares finely and sprinkle over the top of the marshmallow.

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
• Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
• Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
• Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
• To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
• To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW

Steps:

• Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
• Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
• In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
• Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
• Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
• Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
• Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.