Rich & Dark Chocolate Cupcakes
Yield: ~24 standard cupcakes
1 3/4 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Preheat oven to 350 F. Line muffin/cupcake tin with paper or foil cupcake liners. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy.
Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to overbake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.
Malted Belgian Chocolate Frosting
Yield: Frosting for ~18 cupcakes
1/2 lb butter (2 sticks or 1 cup) at room temperature
1 cup icing sugar (confectioners' or powdered)
1 1/2 teaspoons pure vanilla extract
1/3 cup Ovaltine or malt powder (I use original Ovaltine, brown in colour)
4 oz (125 g) Callebaut (or other premium brand) bittersweet chocolate chips, or chopped, and melted
1/4 cup whipping (35% fat) cream
pinch of salt
In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and Ovaltine (I use original, brown in colour), and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and salt, and beat on med-high speed for another minute. Best used right away, but once piped, keeps well at room temperature. *Note: Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or Ovaltine that is not brown in colour, you can add an extra 3 oz, or so, of melted chocolate.
Yield: Enough to fill ~18-24 Campfire Delight Cupcakes
8 large white marshmallows
1/2 cup icing sugar (confectioners' or powdered)
1/4 lb butter (1 stick, or 1/2 cup) at room temperature
1/2 teaspoon pure vanilla extract
4 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)
pinch of salt
Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them--they burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream, toasted marshmallows, and salt, and mix on lowest setting for about 1 minute.
Assembly of the Campfire Delight Cupcakes
1. Once cupcakes are cool, cut a cone shape hole from the top centre of the cupcake downward, using a sharp paring knife.
2. Using a small spoon, or piping bag fitted with plain round piping tip, fill the cupcake hole with Toasted Marshmallow Filling until it's level with the top of the cupcake.
3. Fill a large pastry bag (18") fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the Malted Belgian Chocolate Frosting in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.
4. Top with real chocolate sprinkles and chocolate malt candy, such as Whoppers or Maltesers.
Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!). If you do refrigerate, serve at room temperature.