Chocolate Cupcakes with Ganache and Marshmallow Frosting

Total Time:
45 min
Prep:
20 min
Inactive:
5 min
Cook:
20 min

Yield:
24 cupcakes
Level:
Easy

CATEGORIES
Ingredients
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup half-and-half
  • 1/2 cup canola oil
  • 1 tablespoon pure vanilla extract
  • 1 cup boiling water
  • Chocolate Ganache, recipe follows
  • Marshmallow Frosting, recipe follows
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • Chocolate Ganache:
  • 1 cup heavy whipping cream
  • 12 ounces semisweet chocolate, chopped or chips
  • Marshmallow Frosting:
  • 8 egg whites
  • 2 cups granulated sugar
  • 3/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
Directions

Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.

In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.

Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.

Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.

Chocolate Ganache:

In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.

Marshmallow Frosting:

Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.

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