Difficulty
3/5
Prep Time
25mins
Total Time
45-50mins
Makes
12
INGREDIENTS
MUFFIN
- 70g, Flour
- 35g, Cocoa Powder
- 1/2tsp, Baking Soda
- 1/2tsp, Salt
- 115g, Chocolate
- 1/2 Cup, Oil
- 115g, Dark Brown Sugar
- 2, Eggs
- 1tsp, Vanilla Extract
- 100g, Chocolate Chips
- 70g, Curd/Yogurt
Chocolate Ganache
- 100g, Fresh Cream
- 200g, Dark Chocolate
- 20g, Sugar
Marshmallow frosting
- 2, Egg Whites
- 100g, Fine Sugar
- 1/2tsp, Vanilla Extract
- Pinch of Salt
Delicious stand-alone muffins which when paired with a dark chocolate ganache and a toasted marshmallow frosting makes it a wholesome and an out-of-this-world dessert.
- Pre Heat: Line a 12 piece muffin tray with cupcake liners and pre heat the oven at 190°c.
- Mix dry ingredients: Sieve together four, cocoa powder, baking soda, and salt in a bowl.
- Mix wet ingredients: On a double boiler or in a microwave, melt the chocolate. Once cooled, add oil, sugar, vanilla and curd. Add eggs one at a time, whisking well between each addition.
- Mix Mix Mix: Using a spatula, slowly fold in the dry ingredients and chocolate chips. You don’t want to over mix as it will trigger more gluten development. Mix until just incorporated.
- Bake: Bake for 20-25mins or until a tooth pick comes out almost clean. We let it be a little undercooked cause once it is cooling down it will cook through and this will also avoid over cooking.
- Chocolate Ganache: While your muffins are cooling, heat the cream and add the chopped chocolate and sugar into it. Let it sit for 5mins and then mix to form a thick chocolate ganache.
- Marshmallow Frosting: In a big heat-proof bowl, add egg whites, sugar and salt. Place it over a double boiler and whisk over it for 3-4 mins, until sugar is dissolved and the mixture is warm. Remove from heat and using an electric whisk, whisk for 9-10 mins on high speed. You get a fluffy and shiny frosting with stiff peaks.
- Decorate: Once your muffins have cooled down, make a small hole in the middle and pipe in your chocolate ganache. Choose your favourite piping tip to pipe out your marshmallow frosting. To toast the frosting, use a blow torch. Blaze the frosting lightly and there you have it, your beautiful, decadent, marshmallow cupcakes.
