Soft chocolate cupcakes with a unique marshmallow meringue and a rich chocolate coating. You’ve never seen a cupcake like this before!
- FOR THE CUPCAKES:
- ⅓ cups Cocoa powder without sugar
- 3 ounces, weight Sweet and sour chocolate
- ¾ cups Hot water
- ¼ cups Plus 2 tablespoons vegetable oil
- 2 whole Eggs
- 2 teaspoons White vinegar
- 2 teaspoons Vanilla extract
- ¾ cups White sugar
- ½ teaspoon Salt
- ½ teaspoon Baking soda
- ¾ cups All purpose flour
- FOR THE MARSHMALLOW GLAZE:
- ¼ cups Water
- 1-¼ cup White sugar
- 3 whole Egg whites
- ¼ teaspoons Tartar cream
- 1-½ tsp Vanilla extract
- FOR THE CHOCOLATE COATING:
- 12 ounces, weight Semi-sweet chocolate
- 3 tablespoons Vegetable oil
For the cupcakes:
Preheat the oven to 350ºF. Line a cupcake tin with paper liners.
In a medium bowl, combine cocoa powder and chopped chocolate. Pour hot water and whisk until smooth. Cool.
In a large bowl, combine the oil, eggs, vinegar and vanilla. Pour in the chocolate mixture. Stir in sugar, salt and baking soda. Gradually add the flour a little at a time until just blended. Do not overmix.
Fill prepared liners about 3/4 full. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool.
For the marshmallow frosting:
Bring a large pot of water to a gentle simmer. In a large bowl, combine the sugar, egg whites, cream of tartar and vanilla. Place bowl over saucepan and stir until mixture reaches 160°F.
Remove from heat and beat for 12-16 minutes or until stiff peaks form. Pour over cupcakes and refrigerate for at least 30 minutes.
For the chocolate coating:
In a microwave-safe bowl, combine chocolate and vegetable oil. Heat for 1-2 minutes, stirring frequently, until smooth.
Quickly dip and remove cupcake. Let the cupcakes set for about 15 minutes. Place in the refrigerator for at least 30 minutes uncovered, then cover. Keep refrigerated.