My Brownie Cupcakes with Marshmallow Frosting
It's like eating a chocolate covered marshmallow or a smores with out the graham cracker. You get a rich chocolate brownie base and a melt-in-your-mouth light as air toasted marshmallow topping.
My Brownie Cupcakes with Marshmallow Frosting
It's like eating a chocolate covered marshmallow or a smores with out the graham cracker. You get a rich chocolate brownie base and a melt-in-your-mouth light as air toasted marshmallow topping.
Cooking Instructions
- 1
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine (batter will be thick).
- 2
Divide batter among 12 paper lined muffin cups filling each about 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 20 minutes (lesser for gooier brownies). Allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then pipe Marshmallow Frosting over cupcakes and toast edges of frosting with a kitchen torch if desired.
- 3
Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are warm to the touch and sugar has dissolved, about 3 - 4 minutes. Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 5 - 7 minutes.
- 4
Tips:
Pipe the frosting. Much easier.
Top with a toasted crispy marshmallow.
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