Campfire Cupcakes

Hey guys!

How are you? How about trying out this A-MA-ZING recipe from Sweetapolita. These cupcakes were a huge hit! My boyfriend even told me that it was the best chocolate recipe I had done so far, nothing less! So you want to try it now, right?

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 But before stepping into the recipe, I’ll tell you how I did the “fire” chocolate toppers. I’m writing “fire” because it doesn’t look much like fire (would make great ghosts or fleur-de-lys) :S It’s really simple you’ll see. Just draw the design you want on a sheet of paper (draw the number you need). Place a piece of wax paper over the designs.

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Then trace the designs with melted chocolate (you can just use a Ziploc bag and cut a corner).

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If you know how to temper chocolate, then do it, you’ll have a great result! Me? I still have to learn it. My first “fires” were in black chocolate, they were perfect until they set and became a little white : ewwww. So when I will know how to temper chocolate I will do a nice post on the subject

;)


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Campfire Cupcakes
Recipe from Sweetapolita

Cupcakes
Yield: about 24 cupcakes

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
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 cupcake pan with cupcake liners. In bowl of electric mixer, sift all dry ingredients. Add all remaining 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 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.

Toasted-Marshmallow Filling         
Yield: Enough to fill ~18-24 Campfire Cupcakes

8 large white marshmallows
1/2 cup confectioners’ sugar
1/2 cup salted butter at room temperature
1/2 teaspoon pure vanilla extract
4 oz Marshmallow Cream or Marshmallow Fluff

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.

marshmallow

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.

Malted Chocolate Frosting         
Yield: With half of the recipe I frosted 5 cupcakes

1 cup butter  at room temperature
1 cup confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
1/3 cup Ovaltine (Classic) or malt powder (I use original Ovaltine Classic, brown in colour)
4 oz  bittersweet chocolate, chopped and  melted
1/4 cup whipping cream

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 beat on med-high speed for another minute. Best used right away, but once piped, keeps well at room temperature.

Assembly of the Campfire 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 fill the cupcake hole with Toasted Marshmallow Filling until it’s level with the top of the cupcake.

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3. Swirl the Malted Chocolate Frosting on top of the cupcakes.
4. Add the decoration of your choice.

Cupcakes are best enjoyed the day they are made, but these keep well in an airtight container at room temperature for up to 3 days.

Here is a close-up of the frosting. You will hate me for that. I’m a bad person

:P

hungry


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Comments

  1. I had to pop in here and see the details on this. The recipe does have some tasty notes of flavor and texture. Also, you did an amazing job on the presentation. This is definitely a keeper-I have saved the recipe. Thanks so much for sharing this-yum!

  2. wow These look STUNNING! The swirls are so sexy ;-)

  3. I absolutely love those :) They went straight to my to-bake list :) thank you for inspiration :)

Trackbacks

  1. [...] and recipe available at Sugar for the Brain Posted by The Cupcake Connoisseur in All Chocolate Cupcakes and tagged with Campfire, [...]

  2. [...] Kilde: Cupcakesoppskriften er delvis hentet fra Annie’s Eats, med noen justeringer. Frostingoppskriften er hentet fra Sugar for the Brain [...]

  3. [...] Kilde: Whoopie Pies-oppskriften er hentet fra The Novice Chef, med noen små justeringer. Fyllet er hentet fra Sugar for the Brain. [...]

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