Chocolate Fudge Cupcakes filled with Chocolate Fudge Cookie Bar and Marshmallow Meringue Frosting

Total Time:
54 min
Prep:
25 min
Cook:
29 min

Yield:
about 30 mini cupcakes
Level:
Intermediate

Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups sugar
  • 3/4 cups high-fat cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup freshly brewed strong, hot, coffee
  • 1/2 cup hot water
  • Chocolate Fudge Cookie Bar, recipe follows
  • Marshmallow Meringue Frosting, recipe follows
  • Chocolate Fudge Cookie Bar:
  • 2 1/2 cups chocolate sandwich wafer cookies, finely ground
  • 6 tablespoons unsalted butter, melted
  • 1/8 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1/2 (14-ounce) can condensed milk
  • Marshmallow Meringue Frosting:
  • 1 3/4 cups sugar
  • 1/4 cup water
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla extract
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 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.


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