Marshmallow Cupcakes with Chocolate Ganache

cupcakes on a plate, decorated with mini white and pink marshmallows and chocolate chips.

5 from 1 vote

Marshmallow Cupcakes with Chocolate Ganache

These marshmallow cupcakes are pleasantly intense with chocolate and combines so perfectly well with the ground almonds and marshmallows. They taste so good, its hard to stop with just one cupcake!

Prep Time15

Cook Time20

Decorating Time30

Total Time1 5

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 725.7kcal

Author: Priya Maha

Ingredients

Cupcakes

225 g butter salted
450 g soft brown sugar
3 eggs
320 g self-raising flour
60 g cocoa powder
75 g ground almonds
100 g chocolate chips
½ teaspoon baking powder
¾ cup milk
1 teaspoon vanilla extract

Chocolate Ganache

150 g heavy cream
150 g dark chocolate

Decoration

Mini Marshmallows
Chocolate Chips

Metric - US Customary

Instructions

Prepare your cupcake liners.
Preheat oven to 170°Celsius.
Beat butter and brown sugar till light and creamy. Add eggs, one at a time, beating well after each addition and until mixture becomes pale and fluffy.
In a separate bowl, sift together flour, cocoa powder and baking powder. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour. Do not over mix.
Add in the ground almond and vanilla extract and combine well. Finally mix three parts of the chocolate chips into the batter. Keep the remaining one part aside. Pour the well mixed batter into baking cups. Fill each cup about two thirds full.
Top the batter with the remaining chocolate chips that were set aside earlier. Bake the cupcakes for 15 to 20 minutes until a toothpick inserted in the center of the cupcakes comes out without any wet batter sticking to it.
Let the cupcakes cool down completely before decorating.
To make the ganache, chop chocolate into small pieces. Place it in a heatproof bowl and set aside.
Double boil the cream (in a separate heatproof bowl) until it starts to bubble on the sides. Pour the hot cream into the chopped chocolate. Let it sit for about one minute before stirring.
Continue to stir until the chocolate is all melted and smooth. Set the warm ganache aside until it cools down completely.
To decorate the cupcakes, apply a layer of chocolate gananche to the top of each cupcake.
Arrange the mini marshmallows in circles, on each ganache covered cupcake. Alternate the colors of the marshmallows between each layer.
Finally, top the mini marshmallows with more chocolate chips with ganache.

Notes

Do not overbake the cupcakes to ensure a moist texture. Test them a few minutes before the baking time is up by inserting a cake tester or a skewer in the center. If the tester comes out without any wet batter sticking to it, they are done and can be removed from the oven.

When cooling the cupcakes, keep them covered with a kitchen towel. That will prevent them from becoming dry.

Nutrition