Yesterday was Sunday dinner. The 1st Anniversary of the Sunday Dinner tradition. I was going to have a small crowd here so figured a nice simple cupcake would do the trick.
Then I got my Every Day Food Magazine and flipped to discover a cupcake with frosting that has MARSHMALLOW cream. OMG. Really? I had to make it.
Super simple recipe, BIG flavor and worth the calories.
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| Photo by Jenn Wraspir |
Recipe from Everyday Food
Makes 12 - 15
- 1 cup (2 sticks) plus 2 T unsalted butter, room temperature
- 1/2 c unsweetened cocoa powder
- 1 c all purpose flour
- 1 c granulated sugar
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg, plus 1 large egg yolk
- 1/2 c buttermilk
- 1/2 tsp vanilla
- 12 cream filled chocolate sandwich cookies (I used Oreo's)
- 3T seedless raspberry jam
- 3 cups marshmallow topping
- 1/3 c confectioners' sugar
Preheat your oven to 350F. Line 12 standard cupcake muffin cups with paper liners. Melt 2 T butter; let cool. In a large bowl whisk together: cocoa powder, flour, sugar, baking soda, baking powder, and salt.
Lightly beat the egg and egg yolk. Add the eggs, melted butter, buttermilk, vanilla and 1/2 c hot water; whisk until smooth.
Spoon 1 T of batter into each lined cupcake. Top each with an Oreo. Top each with 1T of batter.
Bake until cupcakes are puffed and set, 15 minutes, rotating pan half way through. Let cupcakes cool on a wire rack.
Meanwhile, in a large bowl using an electric mixer, beat 1 c butter and raspberry jam on medium-high heat until smooth. Add marshmallow topping and confectioners' sugar and beat until smooth.
Transfer mixture to a quart size zip top bag. With scissors cut a small hole on one corner. Pipe frosting onto cooled cupcakes and serve immediately.
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