This month's letter for AlphaBakes hosted by Caroline from Caroline Makes and co-hosted by myself on alternate months is.... "H". H really is Hard and initially all I could think of was honey, honeycomb and hazelnuts, all of which I like. However, I wanted to push the boat out this month as that's part of the fun of these challenges. So far I've entered Hamburger cupcakes and Hummingbird cupcakes and now I present to you.... Hi Hat Marshmallow Cupcakes!! I was really pleased when I came across these in my new book Amazing Cupcakes with Lola. I've seen these mostly on American blogs previously and have always wanted to try making them as they look so cute. The recipe is easy to follow and the cupcakes taste great! The chocolate cupcake is moist and not too sweet (I did reduce the sugar amount) and the soft, light marshmallow frosting complements the chocolate cake. The chocolate coating on top is of course the icing on the cake :)
I'm also entering these beauties to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes.
And to Cupcake Tuesday hosted by Liz from Hoosier Homemade
And to My Sweet Party hosted by Johanna from Me and My Sweets. The theme for this month is Chocolate so these are perfect as they are extremely chocolatey.
Recipe from Making Cupcakes with Lola by Victoria Jossel & Romy Lewis, photography by Kate Whitaker. Published by Ryland Peters & Small - reproduced with kind permission from the publisher (I've edited the method section slightly in my own words)
Makes 12 cupcakes
For the cake
100g dark chocolate
225g caster sugar (I used 180g)
100g self raising flour
3 tablespoons cocoa powder
pinch of salt
For the easy marshmallow frosting
180g caster sugar
1/4 teaspoon cream of tartar
3 egg whites
1/2 teaspoon vanilla extract
For the chocolate coating
350g milk chocolate (I used dark as I didn't have enough milk)
3 tablespoons vegetable oil
- Preheat the oven to 180C.
- Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
- Remove from the heat and stir in the sugar.
- Allow to cool for 10 minutes.
- Beat the mixture with an electric hand mixer.
- Add the eggs, one at a time, beating between each addition.
- Sift the flour, cocoa powder and salt into the bowl and beat until blended.
- Divide the mixture into the cupcake cases and bake for 20-25 minutes until well risen and cooked.
- To make the frosting, whisk the egg whites, cream of tartar, sugar and 60ml water in a large heat proof bowl until foamy as shown in the picture above.
- Bring a small saucepan of water to a gentle simmer and set the bowl on the pan.
- Beat on high speed until stiff peaks form, about 5 minutes.
- Remove from the heat, beat in the vanilla extract and continue beating until the frosting is nice and thick.
- Transfer to a piping bag with a plain round nozzle.
- Pipe the frosting on the cupcakes as shown.
- I put my cupcakes in the freezer at this point to help the frosting set.
- Make the chocolate coating by melting the chocolate and vegetable oil in a heat proof bowl over a pan of simmering water.
- Transfer to a small, deep bowl or tall, wide glass and allow to cool for 15 minutes.
- Holding each cupcake by the base, dip the marshmallow spiral into the cooled, melted chocolate to entirely coat the spiral.
- (Note: if the chocolate is too hot, it melts the marshmallow frosting and I personally think chilling the cupcakes for 10-15 minutes helped!)
- Allow the cupcakes to set at room temperature before serving.