Last night I had plans to cook dinner for a friend who now lives several states away. Since I don’t get to see her often, I wanted something special but that was also appropriate for the season since Christmas is just days away. I decided to combine a couple of recipes for a cupcake that is reminiscent of a cup of hot cocoa with gourmet marshmallows and a kiss of peppermint. Hope you enjoy these as much as we did!Yasmine was a fan!
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup dark cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons GOOD vanilla extract
1 cup boiling water
Marshmallow frosting (see below)
A few tablespoons of crushed peppermints
- Preheat oven to 350°F. Put cupcake liners in two cupcake tins.
- On low, stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add the eggs, milk, oil and vanilla all at once and beat on medium for a couple of minutes, until well combined. Stir in boiling water. (I know it seems like this will ruin it but it will not.) Fill cupcake liners 2/3 full with prepared batter. Note: I like dainty cupcakes and had extra batter to make six more after the first twenty-four came out of the oven.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- When cooled, make marshmallow frosting. Quickly spread onto cupcakes before the marshmallow sets. Sprinkle with crushed peppermint chunks.
Marshmallow Frosting (a labor of love)
3/4 cup granulated sugar
3 tablespoons cold water
1 egg white
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
- In a double boiler combine sugar, the cold water, egg white, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds. Place the double boiler on a stove set to medium-high.
- Cook, beating constantly with the mixer on high speed, for 10 to 13 minutes or until an instant-read thermometer registers 160 degrees F when inserted in mixture. I’m not going to lie to you: it’s fairly unpleasant to stand over a hot stove beating frosting for that amount of time but the results are so worth it!
- Remove pan from heat. Add vanilla and mix well. The frosting should be fluffy and should hold soft peaks, which gives your cupcakes the cutest little curls.