Line muffin cups with paper liners. Heat
oven to 350*F
together sugar, flour, cocoa, baking powder,
baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla, beat
on medium speed with mixer for 2 minutes.
Stir in boiling water (batter will be
thin, don’t worry, this is right).
liners apx. 2/3 - 3/4 full with batter.
Bake regular cupcakes for apx. 22-24 minutes.
Mini cupcakes for 13-16 minutes.
completely on wire rack before frosting.
the Marshmallow Frosting
Makes enough to frost apx. 30 regular
Notes: This is a very nice and light frosting,
with a light marshmallow flavor. Very
good on chocolate cupcakes.
2 large egg whites
1 cup sugar
6 Tablespoons water
1 Tablespoon light corn syrup
1/2 teaspoon cream of tartar
pinch of salt
1 cup miniature marshmallows
1 teaspoon vanilla extract
In a large, clean heat-proof bowl, combine
the egg whites, sugar, water, corn syrup,
cream of tartar and salt. Set the bowl
over (but not touching) simmering water
in a saucepan and heat mixture, stirring
constantly, until the sugar has dissolved
and the mixture is very warm to the touch
(about 160*F), about 3 minutes. Remove
the bowl from the saucepan. Using an electric
mixer on medium-high speed, beat the mixture
until soft peaks form, and it is still
very warm, about 2 minutes. Reduce mixer
speed to low and add the marshmallows
and vanilla. Continue beating until the
marshmallows are melted and the frosting
is completely smooth, about 3-4 minutes.
Use frosting right away.
S'mores style cupcakes: Frost chocolate cupcakes with marshmallow
frosting, and top with a piece of Hershey's
chocolate, a piece of graham cracker and
some graham cracker crumbs.
Glory Albin of Glorious
Your Favorite Recipes »