Recipe courtesy of Dorothy Tong
Show: Cupcake Wars
Episode: Hard Rock
Chocolate Fudge Cupcakes filled with Chocolate Fudge Cookie Bar and Marshmallow Meringue Frosting
Total:
54 min
Active:
25 min
Yield:
about 30 mini cupcakes
Level:
Intermediate
Total:
54 min
Active:
25 min
Yield:
about 30 mini cupcakes
Level:
Intermediate

Ingredients

Chocolate Fudge Cookie Bar:
Marshmallow Meringue Frosting:

Directions

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

Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.

Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!

Chocolate Fudge Cookie Bar:

Preheat the oven to 350 degrees F.

Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.

Marshmallow Meringue Frosting:

Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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