MARSHMALLOW CUPCAKE RECIPE RECIPES
MARSHMALLOW CUPCAKES | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Total Time 1 hours 5 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees . Line two muffin pans with baking liners. Chop 3 chocolate bars and place in a small bowl. Chop the remaining 2 chocolate bars and place in another small bowl. In a large saucepan, melt 2 sticks butter in 2 1/4 cups water, stirring often, over medium heat. Remove from the heat and whisk in the 3 chopped chocolate bars until melted. Whisk in the eggs, vanilla and 1/2 teaspoon salt. Whisk in the flour, granulated sugar and baking soda. Divide the batter among the muffin cups, filling each three-quarters full. Bake until the muffins spring back when gently pressed, about 25 minutes. Let cool completely, then turn out of the pans.
- In a medium bowl, combine the remaining 2 chopped chocolate bars, 1 1/2 sticks butter and the corn syrup; microwave at medium power for 1 minute. Stir, then microwave 1 minute more at medium power. Stir until smooth.
- Dip the top of each cupcake into the chocolate glaze and set right side up on a cooling rack. Dip each cupcake two more times. Let stand until the glaze is set, about 1 hour.
- Using an electric mixer, beat the remaining 4 tablespoons butter, the confectioners' sugar and remaining 1/8 teaspoon salt at high speed until fluffy. Add the marshmallow cream and mix at medium speed. Transfer to a pastry bag fitted with a small tip. Decorate the cupcakes with a zigzag design, or dollop with a spoon.
CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES RECIPE ...
Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
- Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
- In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
- In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.
Nutrition Facts : Calories 260 , CarbohydrateContent 37 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake, SodiumContent 220 mg, SugarContent 2 g, TransFatContent 1 1/2 g
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- Preheat oven to 375°. Line 18 muffin cups with paper or foil liners. , In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, marshmallow creme and confectioners' sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with additional confectioners' sugar.
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Total Time 45 minutes
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- Transfer the frosting into a piping bag with a large nozzle and pipe in swirls over the cooled cupcakes.
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A friend gave me this recipe when I first moved into my neighborhood 40 years ago. It might seem more time consuming than it is, but it's easy and the results are incredible. —Monique Caron, Buxton, Maine
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Reviews 4.5
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