Posted by Grace Massa Langlois on Saturday, 18th December 2010
I am so excited to be participating for the first time in the International Incident Party hosted by Penny from Jeroxie. Penny chose “colour” for this month’s IIP; the theme couldn’t be more fitting especially for the Holiday Season. Immediately the beloved cupcake came to mind. But not just any cupcake, Dark Chocolate Cupcakes with Peppermint Marshmallow Cream Filling and dressed in pretty colours with Swiss Meringue Buttercream!
Christmas is my favourite holiday. I look forward to all the homes adorned with glistening lights and all the holiday decorations. I love the aroma of a freshly cut Christmas tree (we finally cut ours down today, yahoo!), wrapping presents by the crackling fire, the Christmas music, sharing time with family and friends and of course, the food!
I can’t wait to finally get our tree up and decorated. The kids have invited some friends to join us in decorating the tree this year and I couldn’t think of a better treat to share than these Dark Chocolate Cupcakes (I’ve yet to meet a teenager who doesn’t like cupcakes, have you?).
Especially these delectable dark wonders, intensely rich in chocolate and extremely moist too! The pièce de résistance – homemade peppermint marshmallow cream filling, truly amazing! I couldn’t resist taking this already decadent cupcake a little further and I topped it all off with an ultra-silky Swiss Meringue Buttercream.
Have a great weekend!
Dark Chocolate Cupcakes with Peppermint Marshmallow Cream Filling
- Dark Chocolate Cupcakes
- Marshmallow Cream
- Peppermint Marshmallow Cream Filling
- Swiss Meringue Buttercream
Dark Chocolate Cupcakes
Makes 24 standard-size cupcakes
- 219 g (1¾ cups) plain (all-purpose) flour, sifted
- 72 g (¾ cup) unsweetened cocoa, sifted
- 1¼ teaspoons baking powder
- 1¼ teaspoons baking soda
- ½ teaspoon kosher salt
- 113 g (½ cup or 1 stick) unsalted butter, room temperature
- 394 g (1¾ cups) caster (superfine granules) sugar
- 2 large eggs, room temperature
- 180 ml (¾ cup) sour cream, room temperature
- 1½ teaspoons pure vanilla extract
- 240 ml (1 cup) whole milk
- Preheat oven to 180° C (350° F). Line 2 standard muffin tin pans with paper liners, set aside.
- Using a fine mesh sieve, sift the flour, cocoa powder, baking powder, baking soda and kosher salt into a medium-sized bowl. Whisk together until well combined, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment on medium-high speed, beat together the butter and sugar until well combined, scraping sides and bottom of bowl as needed.
- Reduce to low-medium speed and add the eggs one-at-a-time, and beat until well combined after each addition, scraping sides and bottom of bowl as needed.
- Add the sour cream and vanilla and continue to beat on low-medium speed until combined, scraping sides of bottom of bowl as needed.
- Reduce speed to low, add the flour mixture in three batches, alternating with the milk, and mixing until just incorporated after each.
- Divide batter evenly among the prepared muffin cups, filling each three-quarters full.
- Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, 18-20 minutes.
- Transfer tins to wire racks to cool for a few minutes. Remove cupcakes from tins and return to wire racks to cool completely.
Homemade Marshmallow Cream
Makes about 4 cups
- 2 large egg whites
- 320 ml (1 1/3 cups) light corn syrup
- 1/8 teaspoon kosher salt
- 167 g (1 1/3 cups) confectioners’ sugar, sifted
- 1½ teaspoons pure vanilla extract
- In the bowl of electric stand mixer fitted with the whisk attachment on high speed, beat together the egg whites, corn syrup and salt, about 5-7 minutes or until the mixture is thick and the volume of the mixture has doubled in size.
- Reduce speed to low, gradually add the sifted confectioners’ sugar and beat until well combined.
- Add the vanilla extract and beat until well combined.
- If not using immediately Marshmallow Fluff can be refrigerated in an airtight container for up to two weeks.
Peppermint Marshmallow Cream Filling
- 360 ml (1½ cups) marshmallow cream (homemade or store bought)
- 113 g (½ cup or 1 stick) unsalted butter, room temperature, cut into small pieces
- ¼ to ½ teaspoon (start with a ¼ teaspoon first, taste, if you want a stronger mint taste add the extra) organic peppermint extract
- In the bowl of an electric stand mixer fitted with the whisk attachment on medium-high speed beat together the marshmallow fluff and butter until smooth.
- Add the peppermint extract and beat until combined.
- Cover with plastic wrap, and chill until slightly firm, 20-25 minutes, before using.
Swiss Meringue Buttercream
(Adapted from Martha Stewart Cupcakes)
- 5 large egg whites, room temperature
- 253 g (1 cup plus 2 tablespoons) caster (superfine granules) sugar
- Pinch of salt
- 452 g (1 pound or 4 sticks) unsalted butter, cut into tablespoons, room temperature
- 2 teaspoons pure vanilla extract
- Red gel-paste food colour
- Green gel-paste food colour
- Place the egg whites, sugar and salt in the heatproof bowl of an electric stand mixer; set the bowl over a small-sized saucepan of simmering water. Whisk together constantly by hand until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingers).
- Transfer the bowl to the mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue to mix until fluffy and glossy, and completely cool (check by placing hand on bottom of bowl), about 10 minutes.
- Reduce speed to medium-low, add the butter a few tablespoons at a time, mixing well after each addition. (**See Recipe Notes) Once all butter has been added, whisk in the vanilla.
- Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides and bottom of bowl and continue beating until the frosting is completely smooth.
- Using a toothpick or skewer, add gel-paste food colour, one dab at a time. Blend well after each addition until desired shade is achieved.
**Recipe notes – Don’t be concerned if the mixture appears to separate or looks curdled after the addition of the butter, it will become smooth again as you continue with the other steps.
- Using a small melon baller, scoop out centre of each cupcake from the top, and reserve (to reseal cupcake after filling).
- Hollow out each cupcake a little more; discard crumbs.
- Using a small ice cream scoop (1 tablespoon-capacity), fill each cupcake with peppermint marshmallow cream filling.
- Replace reserved cake pieces to seal cupcakes.
- Fill a large pastry bag fitted with a large swirl tip (Wilton 1M) with frosting.
- Pipe frosting onto each cupcake.
- Decorate with a fondant star, silver dragées and white star sprinkles.
Tags: after school treat, afternoon tea, cake, cakes, chocolate, chocolate cake, chocolate cupcakes, chocolate dessert, chocolate desserts, chocolate recipes, cooking, cupcakes, dessert, desserts, desserts for entertaining, entertaining, food, food photography, food photos, frosting, gourmet cupcakes, icing, Martha Stewart recipes, mini cakes, small cakes
Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Mini Desserts, Pasticcini, Pastries, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Torte