| Ingredients
Black Magic Cupcakes adapted from AllRecipes 1 3/4 cups all-purpose flour Marshmallow frosting adapted from Martha Stewart 1 3/4 cups sugar Chocolate coating recipe adapted from Martha Stewart 2 cups chopped semisweet chocolate |
To make chocolate cupcakes:
Preheat oven to 175 degree celsius (350 degrees fahrenheit). Line muffin tray with cupcake liners. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder, and salt. Make a well in the center. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Spoon batter into cupcake liners until three-quarters full. Bake for 15-20 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from muffin tin and finish cooling on a wire rack. To make frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees fahrenheit on a candy thermometer. Remove from heat; stir in vanilla and vanilla seeds, and beat for 2 minutes more until frosting thickens. Transfer frosting to a large pastry bag fitted with round pastry tip. Pipe on a round mound of frosting on each cupcake. If necessary, use a knife dipped in water to neaten up edges. Refrigerate while preparing the chocolate coating. To prepare chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water. Stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Let cupcakes stand at room temperature for 15 minutes. Decorate cupcakes with buttercream, royal icing or leftover marshmallow icing. Cover, and refrigerate for at least 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days. |
My Dose of Sugar 