Chocolate Cupcakes with Toasted Marshmallow Frosting
- 1 1/4 cups water
- 4 ounces unsweetened chocolate, finely chopped
- 1/2 cup Dutch-process cocoa powder
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 1/2 teaspoons vanilla extract
- 8 large egg whites, at room temperature
- 2 cups granulated sugar
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon fine salt
- 2 teaspoons vanilla extract
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour (1 3/4 cups)
- Baking soda (1 1/2 teaspoons)
- Chocolate, unsweetened (4 ounces)
- Cocoa powder, Dutch-process (1/2 cup)
- Cream of tartar (1/2 teaspoon)
- Granulated sugar (3 3/4 cups)
- Salt, fine (5/8 teaspoon)
- Vanilla (3 1/2 teaspoons)
- Drinks
- Water (1 1/4 cups)
- Dairy
- 12 tablespoons unsalted butter, unsalted (1 1/2 sticks)
- Sour cream (1/2 cup)
- Refrigerated
- Egg whites, large (8)
- Eggs, large (3)
Preparation
Read recipe preparation on chow.com
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Published February 5, 2013 (1 week ago).
52 people saved this recipe.
