Monday, November 2, 2015

Campfire Delight Cupcakes

Hope everyone had a fun Halloween! We filled our weekend with a couple Halloween parties, basketball games, corn mazes, trick-or-treating and candy eating. It was a blast but needless to say, we were all wiped out by Sunday and ended up spending most of the day in our pajamas and going to bed extra early (including mom!).

My special ops ninja and pink princess ready to go on Halloween night
For one of the Halloween events we attended, I made Sweetapolita's Campfire Delight Cupcakes for a cupcake walk. These cupcakes are adapted from Rosie's Campfire Delight Cake that is simply one of my favorites. It's also the cake I talked about in my How to Avoid a Cake Fail post. (It's so good, I even brought the failed cake, in trifle form, to my own birthday party because there was NO WAY I was going to waste something so delicious.)


This decadent cupcake uses my favorite chocolate cake recipe, and is filled with a toasted marshmallow filling and topped with a malted chocolate frosting. The toasted marshmallow filling alone is reason enough to make this cupcake. I could eat it by the spoonful... and usually do!




I also love making this cake in cupcake form because it's much less likely to fall apart on me since the filling isn't trying to hold up six layers. A quick squirt of filling from the pastry bag and that's it. Totally fool-proof.




Enjoy!

Campfire Delight Cupcakes (Recipe source: Sweetapolita.com)

Yield: 12 standard cupcakes

For the Cupcakes:
3/4 + 2 tablespoons (110 g) all-purpose flour
1 cup (200 g) white sugar
1/3 cup (60 g) dark cocoa powder
1 teaspoon (6 g) baking soda
1/2 teaspoon (3 g) baking powder
1/4 teaspoon (2 g) salt
1/2 cup (120 ml) buttermilk, at room temperature
1/2 cup (120 ml) brewed coffee or espresso, hot (can just use water)
1/4 cup (60 ml) vegetable oil
1 egg, room temperature, lightly beaten
1 1/2 teaspoons (7.5 ml) pure vanilla extract

For the Toasted Marshmallow Filling
8 large white marshmallows
1/2 cup (63 g) icing sugar (confectioners' or powdered), sifted
1/2 cup (113 g / 1 stick) butter, at room temperature
1/4 teaspoon (1.25 ml) pure vanilla extract
1/2 jar (107 g) marshmallow cream/fluff

For the Malted Belgian Chocolate Frosting:
1 cup (227 g/2 sticks) butter, at room temperature
2 cups (250 g) icing sugar, sifted
1/3 cup (38 g) Ovaltine Classic (brown in color)
1 1/2 teaspoons (7.5 ml) pure vanilla extract
Pinch of salt
4 oz (125 g) quality Belgian chocolate, chopped, melted and cooled
1/4 cup (60 ml) whipping cream

Instructions

For the Cupcakes
1. Preheat oven to 350 degrees F and line a cupcake pan with cupcake liners.
2. In the bowl of an electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In a medium bowl or measuring cup, combine buttermilk coffee (or water), oil, egg, and vanilla.
4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed. Divide batter among liners (about 2/3 full or just less). Batter will be thin and cupcakes will rise.
5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to overbake. Carefully remove cupcakes from the pan immediately and place them on a wire rack until completely cool.

For the Toasted Marshmallow Filling
1. Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over and broil until they are golden brown. (Keep an eye on them - they burn quickly).
2. In an electric mixer fitted with the paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
3. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

For the Malted Belgian Chocolate Frosting
1. In a bowl of stand mixer fitted with the paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
2. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes.
3. Add whipping cream and beat on med-high speed for another minute.
4. Best used right away.

Assembly
1. Once the cupcakes are cool, cut a cone shape hole from the top center of the cupcake downward, using a sharp knife or a small spoon.
2. Using a small spoon or piping bag, fill the cupcake hole with the Toasted Marshmallow Filling until it's level with the top of the cupcake.
3. Fill a large pastry bag (18") with a 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.

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