I absolutely love brownies and marshmallows. I also love the two combined together. The dark chocolate just seems to compliment the marshmallow just perfectly.
These cupcakes are definitely not a fluffy dome-like cupcake. They will more than likely sink just a little bit right in the middle as soon as they are removed from the hot oven, that is meant to happen. If they don’t sink then it’s a sign that they are more than likely over cooked and way too dry.
The soft marshmallow frosting is absolutely delicious toasted with a torch but it most definitely does not have to be. Although I would recommend getting a torch and toasting them. However, toasted or not this frosting tends to remind me of the very soft center of a very gooey marshmallow that had been slowly roasted upon the coals of a pleasant campfire.
It is so fluffy, a bit dreamy, bliss in a frosting form and it is actually really incredibly easy to make and prepare. The stand mixer tends to do most of the hard work.
- 1 1/4 cups of all-purpose high grade flour
- 1/4 tsp of baking powder
- 1/4 tsp of sea salt
- 1 cup of granulated raw sugar
- 1/2 cup of very light brown sugar
- 1/2 cup plus 2 Tbsp of rich cocoa powder
- 3/4 cup of full cream melted butter
- 2 fresh large eggs
- 1 1/2 tsp of vanilla extract
- 2 Tbsp of whole milk
- Marshmallow Frosting
- 4 fresh large egg whites
- 1 cup of fresh granulated sugar
- 1/4 tsp of cream of tartar
- 1 tsp of vanilla extract
- Preheat your oven or stove to 350 degrees. In a large clean mixing bowl briskly whisk together the flour, baking powder and sea salt, and then set aside. In another clean separate mixing bowl, briskly whisk together the granulated sugar with the light-brown sugar and cocoa powder. Slowly pour in the melted butter and then use a wooden spoon to gently yet firmly stir until the ingredients are all combined. Carefully mix in the eggs along with the vanilla extract. Stir in the whole milk. Add the rest of the dry ingredients and then mix just until combined (the batter will be quite thick).
- Divide the batter among 12 clean paper lined muffin cups making sure to fill each about 2/3 full (which should be about 1/4 cup batter in each). Bake in a preheated oven for 16 - 20 minutes (a bit lesser for gooier brownies). Allow the brownies to cool in a muffin tin several minutes or more before transferring them to a wire rack so that they can cool. Cool the brownies completely then proceed to pipe the Marshmallow Frosting over all of the cupcakes and then toast the edges of the frosting with a kitchen torch if so desired.
- For the Marshmallow Frosting
- Add the egg whites along with the granulated sugar and also the cream of tarter to a heat proof clean bowl of an electric mixer. Set the bowl over a saucepan that has been filled with a few inches of simmering water. Heat the mixture, making sure you are whisking constantly until the egg whites are very warm to the touch and the sugar has dissolved, which takes about 3 - 4 minutes. Remove the mixture from the heat band then transfer the bowl to electric stand mixer that has been fitted with a whisk attachment. Gently beat the mixture starting on low speed and then very gradually increasing to a high speed, until the frosting forms stiff glossy peaks, which usually takes about 5 - 7 minutes. Add the vanilla during the very last 10 seconds of mixing. For the very best results serve immediately.
Check the video below for instructions on how to make a torched marshmallow frosting: