Chocolate Marshmallow Cupcake

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Absolutely delicious. By themselves, the ganache and marshmallow frosting are too bitter/too sweet, but together on the cupcake they're heavenly.

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looks so good i can almost tase it

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Something was terribly wrong with this recipe, it didn't rise correctly and then went over into my oven. I make cupcakes all the time and have never had this happen.

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i thought these were delicious! the only thing i would change is i wouldn't put all the conf. sugar with the marshmallow icing. its a little to sweet for me. But its such a moist cupcake!!

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I made these last night, i did change the recipe a bit because of the previous comments, I used 1 tspn of baking powder and soda. I also used a stick of butter instead of the oil, i thought it would improve the "watery" consistancy of the batter. it seemed fine to me. I also added vanilla extract (1tspn and used hot coffee instead of hot water as per previous comments... my batter did fluff up as a matter of fact it over flowed on every cupcake. grrrrrr. these cupcakes were moist and wonderful. the chocolate flavor is not for the faint of heart. this are seriously chocolate cupcakes. I enjoy the flavor and consistancy, I will make them again.

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I just made these a few hours ago. I followed the recipe, minus the ganache only because I didn't have time to mess with it. Anyway, they turned out perfectly! I had to cook them for about 20 minutes, but they rose and were great. I cut the marshmallow frosting recipe in half, and it did turn out a little salty, but it worked well when it was paired with the cake. The consistency was perfect, I was able to pipe it onto the cupcakes with no problem.

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Horrible recipie!!!! Do not try this! Frosting was horrible, salty, and wayy to thick! The actual cupcake was terrible as well.. I would not reccomend this at all.

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I made these for my "little cupcake's" first birthday. I didn't have trouble with the batter as many of you did. I can't tell you what I did different, if anything. But I had problems with the marshmallow frosting. It was very difficult to work with. It was thick and sticky and hard to pipe onto the cupcake. Then, after about an hour, it just melted. I'm glad she won't remember that mess, but everyone else that attended will.

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Look! It's a half of Ina Garten's "Beatty's Chocolate Cake" recipe, but milk instead of buttermilk, and hot water instead of coffee. Personally, I'll go with the recipe with buttermilk and coffee. I've seen this classic devil's food recipe all over the place now. In fact, there's another chocolate/marshmallow/ganache cupcake using almost the identical recipe! Maybe people should do something besides take a recipe and change 3 ingredients. It's a great recipe, but there are better ones out there. It is supposed to be a very liquidy batter, and it doesn't usually dome like a normal cupcake, though it will dome if you make a cake with it. To prevent it from falling, bake it to 210 degrees(cakes are done at 190, cupcakes need a little longer, and don't open the oven early. Trouble? Get an oven probe thermometer, and monitor the internal temperature of the cupcake from outside. Also instead of inaccurate volume measurements, use 4-3/4 oz flour, 3-1/2 oz sugar, and 1-1/4 oz cocoa

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As everyone else has mentioned, the dough did not rise. And in most cases having a soupy batter is just the first clue to a not so good recipe. The marshmallow frosting did not turn out either, too sticky and not fluffy like frosting is supposed to be. Won't be making this again.