Homemade Marshmallows Are Neat!

I'm taking requests now... well, I guess you could say that I've been taking requests for a while because it seems like all of the cupcakes I've been baking lately are flavors that other people have asked for. I definitely don't mind! The more new flavors and methods that I can try out the better. :)

Today's batch of cupcakes was specifically made for my friend Jen (hopefully she'll share!). It is her birthday (well, not quite yet but we are celebrating it today) and she is a chocoholic. :) She is especially in love with dark chocolate.

When I asked Jen what kind of cupcake she wanted for her birthday, her answer was, "Chocolate, with chocolate, chocolate, and chocolate". :) Later, she also mentioned that she loved the mint/chocolate flavor combination.

When I found this Dark Chocolate Cupcake with Mint Marshmallow Frosting recipe I was pretty excited about the marshmallow frosting. I didn't read the recipe really carefully (I usually browse the ingredients for my shopping list and then read the directions all the way through right before starting to bake) so I didn't realized that I'd be making the marshmallows from scratch. Granted, I'm not exactly sure of how I thought the frosting would be made... nonetheless, I was excited. :)

So, marshmallow is really easy to make, especially when you just toss all of the ingredients into a KitchenAide. The end result isn't exactly capable of being roasted on a campfire, but it makes a great ice cream/cupcake topping. :)

My only disappointment came when frosting the cupcakes. The instructions say to dip the cake into the frosting, pull up while twisting, and you are done. This didn't work for me - I'm not sure why. I'll experiment another time. So, I just ended up using a spatula to spread the marshmallow on top.


Here are the pictures:

The batter was very dense and cake was dry but really tasty.

Check out my homemade marshmallow topping. :)

The mint flavoring is really strong. 

I, personally, like it... but it may overpower the flavor of the chocolate cake a little.

So fluffy!

A nice, thick layer of marshmallow on top.

Here is the recipe:
Makes 12 cupcakes

INGREDIENTS
Dark Chocolate Cupcakes

- 8 T unsalted butter, cut into pieces
- 2 oz bittersweet chocolate
- 1/2 c Dutch-processed cocoa
- 3/4 c all-purpose flour
- 1/2 t baking soda
- 3/4 t baking powder
- 2 large eggs
- 3/4 c sugar
- 1 t vanilla
- 1/2 t salt
- 1/2 c yogurt

Mint Marshmallow Frosting

- 1/2 c white sugar

- 2 T & 2 t water

- 1/8 t cream of tartar

- 1 egg white

- 1/2 t mint extract

- green food coloring

DIRECTIONS
Dark Chocolate Cupcakes

- Preheat oven to 350 and prepare 12 muffin cups.

- Place the butter & chocolate into a microwave-safe bowl. Microwave on high for 1 minute. 

- Add cocoa & stir until everything is melted. (You may need to microwave a few seconds more.) Set aside to cool until just warm to touch.

- Whisk flour, baking soda & baking powder together. Set aside.

- In another bowl, whisk the eggs to combine then add sugar, vanilla and salt. Whisk until everything is blended. 

- Add the chocolate mixture and whisk again. 

- Add in 1/3 of the flour mixture and combine. 

- Whisk in the yogurt and then the remaining flour mixture. The batter should be thick.

- Divide the batter among the muffin cups. Bake for 18 -20 minutes.

Mint Marshmallow Frosting

- In a saucepan over medium-high heat stir the sugar, water & cream of tartar until the sugar is melted & the mixture is bubbly.

- In a mixing bowl, whip the egg whites and mint extract to form soft peaks. 

- Gradually add the sugar mixture while continuing to whip. 

- Add green food coloring until you reach the desired color. 

- Whip until stiff peaks form, 7 to 10 minutes.

*Note: This is a 5 point recipe... not to shabby. :)