The Cutest Chocolate Cupcake

Wanted to end the year on a sweet note-and with a swirl! So my latest fave, the Meltingly Moist Chocolate Cupcake with Marshmallow Frosting- or to make it easier- the Cutest Chocolate Cupcake makes it to the top!

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This recipe, nicked from the net & modified to suit, I think is the most easy & fun cupcake I have ever baked. The Marshmallow frosting adds a delicate & delicious finish, while making these little cupcakes cuter than they already are!

I love this little recipe so much coz all ingredients are usually lying around at home – no last minute treks to the shop required at all.

To make about 12 cupcakes , you’ll need:

  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt, if using unsalted butter
  • 3/4 cup butter, room temperature
  • 1 cup castor sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup hung yogurt

All you have to do :

  • Preheat oven to 180 degrees. Line a 12-cup regular muffin tin with paper liners.
  • Into a bowl, sift together cocoa, flour, baking powder, and salt; if adding, and set aside.
  • In a mixing bowl, whisk butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, lastly beat in vanilla. I use a hand held electric whisk – so much easier!
  •  Switch to a spatula, adding flour mixture in two batches, alternating with the yogurt and beginning and ending with flour. Gently, mix the together, avoiding lumps.
  • Spoon batter into cups, sure to fill each 3/4 full.
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    • Bake until a toothpick inserted in centers comes out clean, about 20 to 25 minutes.
    • Cool in pan 5 minutes; transfer to a wire rack to cool completely, then ice the cupcakes, if you like.
    • For the Marshmallow Frosting:
      • 4 large egg whites
      • 1 cups sugar
      • 1/4 teaspoon cream of tartar
      • 1 teaspoons pure vanilla extract
      • Place egg whites, sugar, and cream of tartar in the heatproof bowl. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, takes about 3 to 4 minutes.
      • Use an electric mixer fitted with the whisk attachment to beat the warm mixture, starting on low speed, gradually increasing to high, until stiff, glossy peaks form- this should take around 5 to 7 minutes. Finally add the vanilla and mix until combined. I added a touch of pink to half the frosting & mixed both into a piping bag.
      • It’s recommended to frost the cupcakes immediately. The frosted cupcakes can be stored in the fridge, in airtight boxes for up to 3 day.
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6 Comments Add yours

  1. Charisma says:

    These are cute! I love the frosting!

    1. Thanks Charisma 😀 it was so much fun!

  2. Brittany says:

    Ohhh how I love cupcakes. So perfect.

    1. I love em too, Brittany!

  3. blarouche says:

    Hi! I think you have a really great blog and I’d love to nominate you for the Liebster award. It’s up to you whether or not you want to participate, but if you’re interested, you can go here for more information: http://2sweetobsession.wordpress.com/2013/12/31/liebster-award/

    1. Hi! Thanks so much- I’d love to be part of this. Sounds fun:)

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