These chocolate marshmallow cookie cupcakes are not just delicious; they're a delight to create! Imagine indulging in Chocolate Cupcakes, generously filled with homemade marshmallow goodness, and topped with decadent Chocolate Buttercream.
Plus, they're adorned with adorable Shortbread Cookies for an extra touch of charm.
Don't be daunted by their appearance; with the following steps, you'll embark on an enjoyable weekend baking adventure and be rewarded with spectacular cupcakes!
Makes 14 cupcakes.
Chocolate Cupcakes
- 1½ cups (190 g) all-purpose flour
- ¼ cup (31 g) unsweetened cocoa powder
- 1 tsp espresso powder (optional)
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp fine sea salt
- ½ cup (120 ml) canola oil
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) brewed coffee or hot water
- 1 tbsp (15 ml) white vinegar
- 2 tsp (10 ml) vanilla extract
Shortbread Cookies
- ¼ cup (56 g) unsalted butter, at room temperature
- 2 tbsp (25 g) granulated sugar
- ½ cup (63 g) all-purpose flour, plus more for dusting
- ⅛ tsp fine sea salt
- ¼ tsp vanilla extract
homemade marshmallow
- ½ cup (120 ml) water, divided
- 3¼ tsp (10 g) gelatin powder
- 1 cup (200 g) granulated sugar
- 2 tbsp (30 ml) corn syrup
- ⅛ tsp fine sea salt
- ½ tsp vanilla extract
Chocolate Buttercream
- 4 cups (500 g) powdered sugar
- ¾ cup (93 g) cocoa powder
- 1 cup (226 g) unsalted butter, at room temperature
- 1½ tsp (7 ml) vanilla extract
- 2 to 4 tbsp (30 to 60 ml) milk
To prepare the Chocolate Cupcakes, start by preheating your oven to 350°F (177°C) and lining 14 cupcake tins with cupcake liners.
In a large bowl, sift together the flour, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt; set aside.
In another bowl, combine the oil, granulated sugar, coffee, vinegar, and vanilla. Pour the dry mixture over the wet ingredients and whisk briefly until just incorporated.
Avoid overmixing; stop whisking as soon as no more streaks of dry mixture are visible.
Evenly divide the batter among the cupcake liners, filling them approximately two-thirds full.
Bake the cupcakes for approximately 18 minutes. Begin checking for doneness around the 15-minute mark, and continue baking and checking as needed.
To test if the cupcakes are ready, gently press the tops with your finger; if they spring right back, they are done baking. Allow the cupcakes to cool completely before filling and frosting.
To prepare the Shortbread Cookies, start by beating the butter in a bowl with an electric mixer on medium-high speed for about 2 minutes until creamy.
Add the granulated sugar and beat for an additional minute. Then, add the flour and salt, stirring until combined.
Finally, incorporate the vanilla and mix until a dough forms.
Cover the dough with plastic wrap and refrigerate for 30 minutes. Line a baking sheet with a silicone mat or parchment paper in preparation.
After removing the dough from the fridge, sprinkle a small amount of flour onto the counter.
Place the dough on the floured surface and lightly dust the top of the dough with additional flour.
Roll out the dough using a rolling pin until it reaches a thickness of about ¼ inch (6 mm).
Utilize a cookie cutter with a diameter of 1 inch (2.5 cm) to cut out circles from the dough. Transfer the cut-out cookies onto the prepared baking sheet.
Preheat your oven to 350°F (177°C) and return the cookies to the refrigerator while the oven preheats.
It's crucial to bake the cookies while they are still cold from the fridge, as this helps maintain their structure and shape during baking.
Bake the cookies for approximately 12 minutes or until they turn lightly golden brown. Once baked, remove them from the oven and allow them to cool completely.
Ensure both the cupcakes and cookies are completely cooled before proceeding to make the marshmallow filling.
After the cupcakes and cookies have cooled, use a spoon to carefully remove the center of each cupcake, creating space for the filling.
Leave the shortbread cookies lined up on the baking sheet, as they will be topped with marshmallow later. Prepare a large piping bag fitted with a round tip and set it aside for later use.
To begin making the Homemade Marshmallow, pour ¼ cup (60 ml) of water into the bowl of an electric mixer.
Sprinkle the gelatin over the water in the bowl and set it aside to allow the gelatin to hydrate and bloom.
While the gelatin is blooming, combine the granulated sugar, corn syrup, and the remaining ¼ cup (60 ml) of water in a small saucepan.
Stir the mixture until well incorporated, then place it over medium heat. Use a pastry brush dipped in water to brush down any sugar crystals clinging to the sides of the pan.
Attach a candy thermometer to the side of the pan and allow the syrup to come to a boil. Gently swirl the pan occasionally to ensure even heating.
Allow the syrup to cook until it reaches a temperature of 242°F (116°C) on the candy thermometer. Once it reaches this temperature, remove the pan from the heat immediately.
With the mixer running on low speed, slowly pour the hot syrup into the bowl with the bloomed gelatin, letting it drizzle down the side of the bowl to prevent scorching.
Add the salt, then increase the mixer speed to medium-high.
Continue whipping the mixture for another 4 to 5 minutes, until it appears white, fluffy, and has cooled down. Add the vanilla extract and mix until fully combined.
You may need to whisk for an additional few minutes, but only continue until the marshmallow is no longer warm. Avoid over-whipping as it can result in a tough texture.
Immediately transfer the marshmallow mixture to the prepared piping bag using a spatula. If the marshmallow is too sticky, lightly spray some oil on the spatula to aid in transferring.
Pipe the marshmallow filling into the center of each cupcake, then position the piping bag vertically over each shortbread cookie and pipe the marshmallow on top, pulling it up to create a little kiss shape.
Allow the marshmallow-topped cookies to dry for approximately an hour.
To prepare the Chocolate Buttercream, begin by sifting together the powdered sugar and cocoa powder into a bowl; set aside.
In a separate bowl, beat the butter using an electric mixer on medium-high speed for approximately 4 minutes, until it becomes fluffy and lightened in color.
With the mixer turned off, add the sifted powdered sugar and cocoa mixture, then mix on low speed until fully incorporated.
Increase the speed to medium-high and beat for 1 minute. Add the vanilla extract and 2 tablespoons (30 ml) of milk, mixing until well combined.
If the buttercream is too thin, add more sifted powdered sugar. Conversely, if it's too thick, incorporate the remaining milk, 1 teaspoon at a time, until reaching the desired consistency.
Transfer the Chocolate Buttercream to a piping bag fitted with the desired tip and pipe it onto the cupcakes. Place a Shortbread Cookie on top of each cupcake.
Store the cupcakes in the refrigerator, covered, for up to 4 days.
