More Great Recipes: Cupcakes

Chocolate Cupcakes with Marshmallow Topping

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Serves 2 dozen | Prep Time | Cook Time

Why I Love This Recipe

This is the simplest cupcake recipe I've found. It's really smooth and moist and rich. Can be iced with whatever icing you've got or can make quick, but if you've got extra time, use this marshmallow topping, and toast carefully under broiler in the oven, or with a butane torch. Recipe adapted from Trophy Cupcakes' Chocolate Graham Cracker Cupcake recipe. I made them a couple of times with the graham cracker base, and they were very good, but more time consuming, and too rich for my taste.

Ingredients You'll Need

For Cupcakes:

2 cups plus 2 tbsp. sugar
1 3/4 cups all-purpose flour
3/4 cups plus 1 tbsp. cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp. pure vanilla extract
1 cup hot coffee

For Marshmallow Topping:

8 large egg whites
2 cups sugar
1/2 tsp. cream of tartar
2 tsp. pure vanilla extract


For Cupcakes:

Preheat oven to 350 degrees. Line 2 muffin tins with cupcake liners, set aside.

Sift sugar, flour, cocoa, baking powder, baking soda, and salt together in the bowl of an electric mixer fitted with paddle attachment. Beat 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 the bowl and beat for 2 minutes. Add hot coffee and stir to combine.

Fill each lined muffin cup three-quarters full with batter. Bake, rotating pans half-way through baking, until tops are firm and a cake tester inserted 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.

Marshmallow Topping:

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Transfer frosting to a large piping bag fitted with a large plain round or French tip (such as #867 or #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown frosting, without burning cupcake liners. Could be browned very carefully under hot broiler in oven.

Serve immediately, or store in an airtight container for up to 2 days.

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