Recipe

Devils Food Cupcakes With Chocolate Glaze And Toasted Marshmallow Topping Recipe

	Rva93 / All my dishes 1 year, 4 months ago The gooey marshmallow topping puts a fun twist on the traditional devil's food cupcakes! Everyone will love them! Prep:90m Cook:20m Servings:18	Rva93
	marshmallow chocolate glaze cupcake

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Ingredients

Devil's food cupcakes:

1 1/4 c. cake flour

1 c. plus 2 tbs. granulated sugar

1/3 c. cocoa powder

3/4 tsp. baking powder

1/4 tsp. salt

3/4 c. plus 2 tbs. buttermilk ( i don't have buttermilk so I add about 1 tbs. white vinager to the milk)

1 large egg

1 large yolk

1 tsp. vanilla extract

6 tbs. unsalted butter, at room temperature

Chocolate glaze:

4 ounces semisweet chocolate, finely chopped

1 tbs. unsalted butter

Toasted marshmallow topping:

1/3 c. water

1 envelope unflavored gelatin (about 1 tbs.)

2/3 c. granulated sugar

1/2 c. light corn syrup

1/4 tsp. salt

2 tsp. vanilla extract

Directions

Make cupcakes:

Preheat oven to 350F. Line 18 muffin cups with paper liners.

Sift together flour, sugar, cocoa, baking soda and salt into bowl of electric mixer. Combine and set aside.

Combine buttermilk, eggs, yolk and vanilla in glass measuring cup and beat with fork until blended.

Add butter to dry ingredients. Beat mixture in low speed for 2 minutes until dry ingredients are evenly coated with butter. Add buttermilk mixture in 3 additions, beating for 20 seconds on medium speed and scraping down sides of bowl after each addition.

Spoon batter into lined muffin cups. Bake cupcakes for 18-22 minutes or until top of cupcake is set and cake tester comes out clean. Cool cupcakes in pans on wire rack for 10 minutes, the remove them from pans and cool completely on wire rack.

Make glaze:

Place chopped chocolate and butter in the top of a double boiler over hot, not simmering water. Melt the chocolate stirring until smooth. Remove from heat.

Using a offset metal spatula spread about 1 tsp. melted chocolate in even layer over top of each cooled cupcake. Place cupcakes on a baking sheet and refrigerate for 10 minutes to set chocolate.

Make topping:

Pour water in a small heavy saucepan, Sprinkle gelatin over water and set aside for 5 minutes to soften.

Add sugar to pan and place over very low heat, stirring constantly until sugar and gelatin are melted. Do not allow mixture to boil.

In bowl of electric mixer combine gelatin mixture with rest of ingredients. Using whisk attachment whip on high speed until firm peaks form, about 10 minutes.

Assemble cupcakes:

Place dollop of topping, about 3 tbs., onto center of chocolate layer of each cupcake. Hold propane torch a couple of inches above surface and, using circular motion, brown marshmallow topping, being careful to avoid paper cups.

Top cupcakes with a cherry (optional).

If desired serve cupcakes immediately, they will be delicious but a little messy.

Otherwise, (if you can resist!) let stand at room temperature for about 2 hours to set both topping and chocolate layer( which may have melted slightly with heat of torch)

ENJOY!

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Comments

busmamawilliams 1 year, 4 months ago said:
I have to make cupcakes for a neighbor's backyard party this weekend. You just solved the dillemma! I'm making these! Thanks!

annieamie 2 months ago said:
Thank you for posting your recipe here! These sound great!

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