sprinkles’ chocolate marshmallow cupcakes

DSC_6893My first attempt at marshmallow frosting! It went much more smoothly than I expected, and I guess my fear of whisking egg whites on active heat was kind of unfounded. My favorite Sprinkles cupcake is the Chocolate Marshmallow, but the closest Sprinkles is about 30 minutes away driving. The solution for my lazy butt is to Google a recipe and make my own! I used my own ganache and chocolate cake recipes, per the links below, and just borrowed a marshmallow filling recipe from the Internet. I found it to be a little undersweet, which was surprising, so next time I may add a tad more sugar…

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Recipes:
Butter City’s Moistest Chocolate Cake
Butter City’s Ganache
And All the Trimmings’ Marshmallow Frosting (Modified)
After making the chocolate cupcakes and ganache, you need:
A double boiler, or
1 medium bowl over a saucepan
electric hand-mixer
Ingredients:
Butter City’s Moistest Chocolate Cake
Butter City’s Ganache
1/2 c sugar
1 1/2 Tbsp water
1 egg white
pinch cream of tartar
1/2 tsp vanilla extract

DSC_6864DSC_6866DSC_6870DSC_6876DSC_6878Make one batch of cupcakes per my chocolate cake recipe, or your own favorite. One batch of my recipe makes one dozen cupcakes, perfect for this recipe. Let cool completely, then use a small paring knife to scoop out the insides of each cupcake. Eat scraps.

In heat-proof bowl, mix 1/2 c sugar, 1 1/2 tbsp water, 1 egg white and pinch cream of tartar. Beat until white and foamy, then put over a double boiler (saucepan of simmering water) and continue whisking until frosting makes soft peaks. Cover the bowl with aluminum foil with mixers sticking out to keep from splattering all over the place. If available, check the temperature with a candy thermometer – it should reach 160 degrees F for frosting stability. Remove from heat and mix in 1/2 tsp vanilla extract.

Make ganache – about 1/4 c each cream and chocolate to make 1/2 c ganache. Allow to cool slightly.

In the mean time, use a pastry bag to pipe the marshmallow frosting into the cupcakes. When finished, dip each cupcake into the ganache to coat. Let ganache cool completely before serving – it will darken and harden.

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