Description

Luscious and elegant, these creamy Munchmallow cupcakes feature a delicate frosting contrasted with a rich cocoa cupcake base, topped with a high-quality chocolate coating.

Ingredients

Units Scale

1 1/2 cups (113 g) unsalted butter, room temperature, plus a bit more for pans
3/4 cup (80 g) cocoa powder, plus a bit more for pans
3/4 cup (180 ml) hot water
3/4 cup (180 g) sour cream
2 1/2 cups (320 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (400 g) granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups (500 g) granulated sugar (for frosting)
6 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract (for frosting)
1 pound (450 g) high-quality semisweet chocolate, finely chopped
3 tablespoons vegetable oil

Instructions

Preheat your oven to 350°F (175°C). Butter muffin pans and dust them with cocoa powder.
In a small bowl, whisk together 3/4 cup cocoa powder and hot water until smooth. Whisk in sour cream and set aside to cool.
In a medium bowl, sift together flour, baking soda, and salt.
In a large bowl, beat 1 1/2 cups butter and 2 cups sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
Reduce speed to low. Add flour mixture in three batches, alternating with cocoa mixture, beginning and ending with flour. Mix until just combined.
Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in pans on wire racks for 10 minutes, then remove cupcakes from pans and let cool completely on racks.
For the frosting, combine 2 1/2 cups sugar, egg whites, and cream of tartar in a heatproof bowl set over (not in) a pot of simmering water. Whisk constantly until sugar dissolves and mixture is warm to the touch, about 3 to 4 minutes.
Transfer mixture to a stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form, about 5 to 7 minutes. Beat in vanilla extract.
Transfer frosting to a large pastry bag fitted with a large plain round tip. Pipe frosting onto each cupcake, swirling decoratively. Refrigerate while preparing the chocolate coating.
In a heatproof bowl set over (not in) a pot of simmering water, melt chocolate with oil, stirring until smooth. Let cool slightly.
Holding each cupcake by its base, dip the frosting into the chocolate, allowing excess to drip off. Let chocolate set, about 30 minutes. Serve and enjoy!

Notes

Use high-quality chocolate for the coating to enhance the flavor. The frosting process may seem complex, but it’s straightforward if you follow the steps carefully. These cupcakes are perfect for parties and celebrations. Store in an airtight container in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 35
Sodium: 150
Fat: 18
Carbohydrates: 45
Fiber: 2
Protein: 4
Cholesterol: 50