Recipe courtesy of Bake You Happy

Chocolate Cupcakes with Ganache and Marshmallow Frosting

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 24 cupcakes
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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

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

  1. Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
  2. 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.
  3. 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.
  4. 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:

  1. 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:

  1. 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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