Yield: 12 Cupcakes
Dive into the delightful world of molten-centered cupcakes, where the gooey surprise is not chocolate, but a melt-in-your-mouth marshmallow. When paired with the velvety marshmallow fluff on top, these cupcakes are destined to be the star of any dessert table.
ingredients:
cupcakes:
- 1½ cup flour
- ¾ cup sugar
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 egg
- 1 tsp instant coffee
- 1 cup warm water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 12 marshmallows
marshmallow fluff:
- 1/3 cup water
- ¾ cup sugar
- ¾ cup corn syrup
- 3 egg whites
- ½ tsp cream of tartar
- 1 tsp vanilla extract
method:
- Prep the Batter: Begin by sifting the flour, sugar, cocoa powder, baking powder, and baking soda together in a bowl. In a separate container, dissolve the instant coffee in warm water. Beat in the egg, and then mix in the vegetable oil, white vinegar, and vanilla extract. Now, gradually fold the wet ingredients into the dry mix until combined into a smooth batter.
- Marshmallow Core: Distribute the batter among 12 cupcake liners, filling each about three-quarters full. Press a marshmallow into the center of each cupcake, ensuring it’s fully covered with the batter.
- Bake: In a preheated oven set at 160°C (320°F), bake the cupcakes for approximately 20-25 minutes, or until a skewer inserted into the cake (but not the marshmallow) comes out clean.
- Marshmallow Fluff: For the fluff, use a mixer to beat the egg whites and cream of tartar on high speed until soft peaks form. On the stovetop, combine corn syrup, water, and sugar in a saucepan. Gently heat while stirring, ensuring all the sugar melts. Use a candy thermometer to monitor the temperature, and once it hits 120°C (248°F), remove from the heat. With your mixer running on medium speed, carefully and steadily stream the hot syrup into the whipped egg whites. After all the syrup is incorporated, increase to high speed and whip until the mixture is glossy, thick, and holds stiff peaks, which should take several minutes. Add the vanilla extract in the final minute of whipping.
- Dress & Serve: After baking, allow the cupcakes to cool slightly. Generously pipe the marshmallow fluff onto each cupcake. For a golden finish and added depth of flavor, lightly toast the tops with a culinary torch or place under a broiler for a short time – but be sure to keep an eye on them so they don’t burn. Serve and watch the smiles appear with the first bite!
serving suggestion:
Enjoy these gooey marshmallow cupcakes with a glass of milk or a cup of coffee. The soft marshmallow core, combined with the fluffy topping, is sure to make your taste buds dance with joy!
pro tip:
Pair these cupcakes with a scoop of chocolate or vanilla ice cream for an indulgent treat! 🧁🍦🍫
About The Author
