Chocolate Cupcakes with Chocolate Marshmallow Buttercream

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Chocolate Cupcakes with Chocolate Marshmallow Buttercream

I always get good results with this simple cupcake recipe from Loubi Lovers. Here I’ve adapted it for those days when only chocolate will do.

Chocolate Cupcakes (adapted from Loubi Lovers)
112g butter
1/4 cup olive oil
1 cup castor sugar
4 eggs
2 cups flour
1/4 cup cocoa powder
4 teaspoons baking powder
1 cup milk

Preheat oven to 180 degrees Celcius. Cream the butter and sugar until light and fluffy. Stir in the oil. Add in one egg at a time, incorporating well with each addition. Sift in baking powder, flour and cocoa powder. Mix to combine and stir in the milk gradually until the batter is fully incorporated. Pour into cupcake cases and bake.

 

The addition of Egyptian qahwa powder spiced with cardamom brings beautiful depth to this frosting and tempers the sweetness. If you do not have this coffee mix on hand, use a teaspoon of espresso powder mixed with finely ground cardamom.

Chocolate Marshmallow Buttercream
200g softened butter
100g icing sugar
70g chocolate milk powder
30g cocoa powder
1 teaspoon cardamom flavoured coffee powder
4 tablespoons milk
100g marshmallows

Beat the butter until light and fluffy. Add the dry ingredients and milk and beat until combined and creamy. Put marshmallows in a glass bowl and microwave until soft and puffy. Work fast to beat the soft marshmallow into the buttercream. The resulting frosting will be soft and spreadable. If you require firmer swirls, refrigerate before piping.

 

Click on the following image to download the recipe card (15cmx10cm).

Chocolate Cupcakes with Chocolate Marshmallow Buttercream (recipe card)

 

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