Here is one of the recipes that I pictured on my Facebook page this weekend. This is my very favorite chocolate cake recipe, topped with marshmallow butter cream frosting and sprinkled with Andes Peppermint Crunch baking chips. I think to myself, how can I not have made marshmallow frosting before, it quickly has become my very favorite frosting.
I needed some mini desserts for a brunch that I was catering. I really wanted them to look pretty and also have a little holiday feeling as well. This is the one I came up with first. I made mine mini but unless you have a need for mini’s I would go ahead and make them regular sized (the recipe makes lots of mini cupcakes).
I made lots of chocolate cakes before I stumbled onto this one, I think I got the original recipe off of a box of something but it has been several years so I am not completely sure which box it was, but I then tweaked it a little and I absolutely think it is the best chocolate cake recipe ever. Then I wondered how I would go about making a marshmallow frosting that could be piped on the cupcake to look pretty. I decided to make a basic butter cream frosting and just substitute marshmallow cream for some of the butter. I do like peppermint but I feel that a little bit goes a long way so I just sprinkled the top with the Andes Peppermint Crunch baking chips. If you happen to be crazy for peppermint you may want to add a little peppermint extract to the cake or the frosting or both. Just go easy because it can get too strong. If you don’t like peppermint just substitute your favorite Christmas sprinkles instead. I could not find the silver mini cupcake papers that I was after so I just used Christmas themed ones, but think about what you want the cupcake liners to be.
- 3 ounces unsweetened chocolate (melted)
- 1 stick (8 tablespoons or 4 oz) butter (room temperature)
- 2 1/4 cup light brown sugar, packed
- 3 eggs
- 1 1/2 teaspoons vanilla
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 1/4 cups (9 ounces) sifted cake flour
- 1 cup sour cream
- 1 cup boiling water
- 1 tablespoon instant espresso
- 12 tablespoons soft butter
- 7 ounces of marshmallow cream
- 1 1/2 teaspoons vanilla
- 3 cups powdered sugar
- Andes Peppermint Crunch Baking Chips
- Preheat oven to 350 degrees.
- Fill your cupcake pans with papers.
- Combine cake flour, salt and baking soda and set aside.
- Cream the butter until smooth, then add eggs and brown sugar and beat until light and fluffy.
- Beat in melted chocolate and vanilla.
- Add flour mixture and sour cream alternately, beating until smooth.
- Add the instant espresso to the boiling water and stir into the batter (this will not make your cake take on a coffee taste, it will just make the chocolate flavor deeper and richer) you could substitute strong coffee here.
- Fill the muffing papers about 2/3 full.
- Bake for 12-15 minutes (less for mini cupcakes), just until a toothpick comes out clean.
- Use the whisk attachment on your mixer to cream the butter and marshmallow cream together.
- Add vanilla and continue creaming.
- Turn down the mixer and slowly add the powdered sugar until it is incorporated enough not to fly everywhere.
- Turn the mixer up and beat the mixture until it is well combined.
- Use your spatula and make sure that it is well combined.
- I used Wilton tip 1M in the bottom of a pastry bag and squeezed it on the top of the cupcakes.
- Be sure to add your peppermint topping or sprinkles immediately while the frosting is still sticky enough to hold them.