dark chocolate cupcakes w/ marshmallow frosting! yummmy :))

Name: dark chocolate cupcakes w/ marshmallow frosting! yummmy :))
Total time: 900 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/4 cup water; 4 oz unsweetened dark chocolate, finely chopped; 1/2 cup cocoa powder; 1 3/4 cup all purpose flour; 1 3/4 cup white sugar; 1 1/2 tsp baking soda; 1 tsp baking powder; 1 1/2 stick butter (salted or unsalted will do ;) ) or instead of butter, you can use 1/2 cup canola oil; 1/2 tsp salt ( if using unsalted butter); 3 large eggs; 2 tsp vanilla extract; 1/2 tsp vinegar; 1 cup white sugar; 4 large egg whites; 1/2 tsp cream of tartar; 1/2 tsp pinch of salt; 2 tsp vanilla extract

tiffanysilan @cook_3911911

So moist and so chocolatey!

tiffanysilan @cook_3911911

So moist and so chocolatey!

Saved

Ingredients

15 mins

12 servings

cupcakes
1 1/4 cupwater
4 ozunsweetened dark chocolate, finely chopped
1/2 cupcocoa powder
1 3/4 cupall purpose flour
1 3/4 cupwhite sugar
1 1/2 tspbaking soda
1 tspbaking powder
1 1/2 stickbutter (salted or unsalted will do ;) ) or instead of butter, you can use 1/2 cup canola oil
1/2 tspsalt ( if using unsalted butter)
3 largeeggs
2 tspvanilla extract
1/2 tspvinegar
1 cupwhite sugar
frosting
4 largeegg whites
1/2 tspcream of tartar
1/2 tsppinch of salt
2 tspvanilla extract

Saved

Steps

15 mins

1

Preheat the oven to 180C/350F
2

Line a 12 cupcake tin w/ cupcake liners;set aside
3

Boil water over high heat in a saucepan. Once boiling, turn off the heat then add the chocolate and cocoa. Whisk until smooth and set aside to cool.
4

In a separate bowl, sift together the flour, sugar, baking soda, baking powder and salt until well combined
5

Place the butter and sugar into a large dry bowl and beat until light and fluffy, about 2 mins on med-high speed
6

Add in the eggs one at a time, beating well after each addition. Then add vanilla extract, scraping sides as necessary and mixed until smooth and light
7

Add dry ingredients to creamed butter mixture alternately with the cooled chocolate mixture and mix until just incorporated and mixture is smooth ( Dont overmix!)
8

Fill paper lined baking cups two-thirds full. Bake at 350°F for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
9

Cool for 10 mins before removing from tins to wire racks to cool completely.
10

For the marshmallow frosting : fill a medium saucepan with 1 inch of water. Simmer water over med to high heat and arrange a rack in the middle. I use my stand mixer bowl over the boiling water.
11

Place eggwhites, sugar, cream of tartar and salt in the stand mixer bowl and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the eggwhite mixture , whisking constantly until the sugar has dissolved and mixture is hot to ur touch. ( we dont wanna make scramble eggs )
12

Transfer bowl to stand mixer fitted wd whisk attachment. Whisk until stiff, glossy peaks form.
13

Transfer frosting to piping bag fitted with a closed star piping tip and pipe it onto the cupcakes.
14

Decorate. Serve and enjoy!