Recipe for Tuesday, May 10th, 2011:
Chocolate Sour Cream Cupcakes with Marshmallow Topping
Recipe via dailyfoodandexercise
Prep time: unknown
Bake time: 20-22 minutes
Serves: 12 cupcakes
Ingredients [Chocolate Sour Cream Cupcakes]:
- 3 oz unsweetened chocolate, finely chopped
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup room temperature water
Ingredients [Marshmallow Topping]:
- 3/4 cup water
- 1/2 cup sugar
- 1/4 cup meringue powder
(A conversion table can be found here.)
Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
Put the chocolate in a microwave-safe bowl and heat in 30-second bursts at 50% power, stirring in between, until the chocolate is completely melted and smooth. Set aside to cool slightly.
In a medium bowl, whisk the flour, baking powder, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. With the mixer on low, add the melted chocolate and beat to combine. Scrape down the sides of the bowl. Add the eggs, one at a time, beating to incorporate each completely before adding the next. Mix in the vanilla and beat until the batter is creamy and the color has lightened a bit, about 1 minute. Add the sour cream and mix until the white streaks disappear. Finally, with the mixer on low speed, alternately add the flour mixture and water, beginning and ending with the flour mixture, and beating just until combined.
Divide the batter evenly among the prepared liners, filling each with about 1/3 cup of batter (the wells will be quite full, and the cupcakes will bake with tops that rise slightly over the edges of the pan). Bake for 20-22 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the muffin pan to a wire rack and let cool for 5 minutes before removing the cupcakes from the pan to the rack to cool completely.
Bring the water to a boil in a small saucepan. Once boiling, remove the pan from the heat and add the sugar, stirring to dissolve the sugar completely. Let cool to room temperature. Add the meringue powder to the bowl of a stand mixer fitted with the whisk attachment. Add the cooled sugar water and beat the mixture on medium to medium-high speed until stiff peaks form, about 10-15 minutes.
Fit a piping bag with a large plain round tip. Pipe the marshmallow onto the cooled cupcakes in a tall, swirl pattern. You want the frosting to look almost like a soft serve cone of ice cream would. If it takes a few tries to get it right, don’t worry - you can scrape the frosting off the cupcake easily and try again. Once all the cupcakes have been frosted, put them in the freezer for a few hours.