The Best Chocolate Cupcakes with Marshmallow Frosting

8 May

It was Little Mister’s second birthday party last weekend.  I always go overboard on birthdays.  It’s just what I do.  His favorite toy in the world is Woody from Toy Story.  Nothing compares.  Nothing even comes close.  He LOVES Toy Story.  Every time he gets to pick a movie it’s Toy Story.  He says “Woody” but has yet to really say Mom.

I did a Toy Story birthday party for my daughter last year but there was no way I couldn’t do Toy Story for Little Mister.  I did a lunch time cookout.  We had pulled pork slides, coleslaw, bbq hot dogs, fruit, veggies, chicken wings, dry ribs, Oreo cheesecake dip with Teddy Grahams and animal crackers, Maple Cream Cookie Blondies, Banana Split Push Pops, Chocolate Chip Cookie Cinnamon Buns (which I had frozen) and I had to have a cake or cupcakes.  I mean it is a birthday party.

I couldn’t decide if I wanted a cake or cupcakes but on a shopping trip I found Toy Story Cupcake liners and it was settled.  It was cupcakes.  I baked the cupcakes in the liners and the chocolate totally drowned out the liners.   I knew it was going to happen but I did it anyways.  Grrrr.  I decided to tie twine around the outside.  I couldn’t just leave them plain.  Mr. spent an hour tying twine.  I don’t think he will forgive me for a while ;)

The cupcake is perfectly moist and light.  It’s not lacking in chocolate flavor.  I have never been a huge fan of chocolate cake but this literally has changed my mind forever.  The marshmallow frosting tastes exactly like marshmallow.  It’s light and fluffy.   These were perfect after a huge lunch.  I think these are my favorite cupcakes ever.  Made or bought.  I was so happy with the way they turned out.

The Best Chocolate Cupcakes – 24 cupcakes (I added .5 to everything and made 36 cupcakes – recipe below)

1 3/4 c all purpose flour
3/4 c cocoa powder – I used dutch processed
2 c granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs – room temp
1 c strong coffee – can be warm
1 c buttermilk – room temp
1/2 c vegetable oil
1 tbs vanilla

Marshmallow Frosting – enough for 36 cupcakes

8 egg whites
2 c granulated sugar
1/2 tsp cream of tartar
2 tsp vanilla

Cupcakes

Preheat oven to 350 F.  Move oven rack to the middle position.  Line muffin tins with cupcake liners.

In a large bowl (or bowl of your mixer) sift all your dry ingredients (flour, cocoa, sugar, baking soda, baking powder, salt) and mix for one minute.

Add in all your wet ingredients (eggs, coffee, buttermilk, vegetable oil and vanilla).  Beat for 2 minutes with the paddle attachment (or by hand) for 2 minutes.

*Batter will be VERY thin, more a liquid than a batter*

Bake 15-17 minutes.  (Mine were perfect at 17)  That’s it.  Yes, seriously the best chocolate cake ever is that easy.

Marshmallow Frosting

In a double boiler (boil seated in over a pot – but not touching the water) over simmering water add sugar, egg whites and cream of tartar.  Stir occasionally until egg whites are warm to the touch and the sugar is dissolved.  To tell if the sugar has dissolved rub a little of the mixture between your fingers, if it feels grainy it’s NOT dissolved, if it feels smooth it’s dissolved.

Pour mixture into the bowl of a standing mixer and add vanilla.  Beat on high for 5-7 minutes until stiff peaks form.  Pipe on cooled cupcakes.  Best piped right away but stores well.

*I stored my cupcakes in the fridge and 4 days later they were still great.

Cupcakes from Sweetpolita – if you haven’t checked out her site she is AMAZING. 

Frosting from Martha Stewart

The Best Chocolate Cupcakes – 36 cupcakes

2 1/2 c + 2 tbs all purpose flour
1 c + 2 tbs cocoa
3 c granulated sugar
3 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
3 eggs
1 1/2 c strong coffee
1 1/2 c buttermilk
3/4 c veg oil
1 tbs + 1 tsp vanilla

Preheat oven to 350 F.  Move oven rack to the middle position.  Line muffin tins with cupcake liners.

In a large bowl (or bowl of your mixer) add all your dry ingredients (flour, sugar, baking soda, baking powder, salt) and mix for one minute.

Add in all your wet ingredients (eggs, coffee, buttermilk, vegetable oil and vanilla).  Beat for 2 minutes with the paddle attachment (or by hand) for 2 minutes.

*Batter will be VERY thin, more a liquid than a batter*

Bake 15-17 minutes.  (Mine were perfect at 17)  That’s it.  Yes, seriously the best chocolate cake ever is that easy.

5 Responses to “The Best Chocolate Cupcakes with Marshmallow Frosting”

  1. Dorothy @ Crazy for Crust May 8, 2012 at 4:55 pm #

    Love! Such a cute party, too. I always go way overboard. It’s fun! Happy Birthday to him!

  2. Sorena November 17, 2012 at 12:51 pm #

    The frosting recipe is soooo good. Just made it for my friend’s birthday, and it was a hit! Thanks!

    • Christina November 21, 2012 at 1:12 pm #

      I’m so glad you liked it. I totally need to make it again.

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  1. Chocolate Cupcakes with Marshmallow Frosting « The Cupcake Blog - May 10, 2012

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