Recipe courtesy of Odette Williams
Recipe courtesy of Odette Williams
Watch how to make this recipe.
Bribery Cupcakes
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 40 min
- Yield: Approximately 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 297
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 1 g
- Sugar
- 37 g
- Protein
- 4 g
- Cholesterol
- 25 mg
- Sodium
- 262 mg
Not-too-sweet chocolate cupcakes, topped with silky Marshmallow Icing, sprinkled with a little sea salt crunch: These are the cupcake you bake to help you or a loved one get across the finish line.
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 40 min
- Yield: Approximately 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 297
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 1 g
- Sugar
- 37 g
- Protein
- 4 g
- Cholesterol
- 25 mg
- Sodium
- 262 mg
Ingredients
Chocolatey Chocolate Cupcakes:
Silky Marshmallow Icing:
Directions
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30m
Easy
CLASS
- For the Chocolatey Chocolate Cupcakes:
- Preheat the oven to 350 degrees F. Line two 12-cup cupcake pans with foil paper liners (foil liners are sturdier, as this batter is runny).
- Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
- Add the sugar and whisk until combined. In another large bowl, whisk the eggs, milk, oil, and vanilla together.
- Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
- Carefully pour in the boiling water and stir until combined. (Watch the little ones with the hot water!)
- Pour the batter into the prepared cupcake pans and don't fill the liners more than halfway.
- Bake the cupcakes for 20 to 25 minutes, or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
- Remove the cupcakes from the oven and let them cool on a wire rack.
- While the cupcakes are baking, make the Silky Marshmallow Icing according to directions.
- For the Silky Marshmallow Icing:
- Fill a medium saucepan with about 1 1/2 inches of water, bring to a boil, and then lower the heat to maintain a gentle simmer.
- Place the water, egg whites, sugar, cream of tartar, salt, and vanilla in a metal mixing bowl. (Use the mixing bowl of a stand mixer if you have one.) Place the bowl on top of the saucepan. Make sure the bottom of the bowl doesn't touch the water.
- Whisk the mixture constantly for 4 minutes or until it reaches a temperature between 160 degrees and 165 degrees F if using a candy thermometer. The sugar will have dissolved, and the mixture will be opaque, bubbly, and very warm to the touch.
- Carefully transfer the hot bowl to the electric mixer. Using a whisk attachment, beat the mixture on high speed for 4 minutes or until it's white and fluffy with stand-up peaks.
- Once the cupcakes have cooled, ice the tops with the Silky Marshmallow Icing.
