Marshmallow Cupcakes recipe - Every Day with Rachael Ray

MAKES 2 DOZEN
Prep Time: 40 min (plus cooling)
Bake Time: 25 min

Five 3.5-ounce bars dark chocolate 3 1/2 sticks plus 4 tablespoons unsalted butter, softened 3 large eggs, beaten 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon plus 1/8 teaspoon salt 2 1/2 cups flour 2 cups granulated sugar 1 1/2 teaspoons baking soda 1 tablespoon corn syrup 1 cup confectioners' sugar One 7.5-ounce jar marshmallow cream

1. Preheat the oven to 350°. Line two muffin pans with baking liners. Chop 3 chocolate bars and place in a small bowl. Chop the remaining 2 chocolate bars and place in another small bowl. In a large saucepan, melt 2 sticks butter in 2 1/4 cups water, stirring often, over medium heat. Remove from the heat and whisk in the 3 chopped chocolate bars until melted. Whisk in the eggs, vanilla and 1/2 teaspoon salt. Whisk in the flour, granulated sugar and baking soda. Divide the batter among the muffin cups, filling each three-quarters full. Bake until the muffins spring back when gently pressed, about 25 minutes. Let cool completely, then turn out of the pans.
2. In a medium bowl, combine the remaining 2 chopped chocolate bars, 1 1/2 sticks butter and the corn syrup; microwave at medium power for 1 minute. Stir, then microwave 1 minute more at medium power. Stir until smooth.
3. Dip the top of each cupcake into the chocolate glaze and set right side up on a cooling rack. Dip each cupcake two more times. Let stand until the glaze is set, about 1 hour.
4. Using an electric mixer, beat the remaining 4 tablespoons butter, the confectioners' sugar and remaining 1/8 teaspoon salt at high speed until fluffy. Add the marshmallow cream and mix at medium speed. Transfer to a pastry bag fitted with a small tip. Decorate the cupcakes with a zigzag design, or dollop with a spoon.



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RECIPES

Marshmallow Cupcakes