Triple Chocolate Cupcakes - chocolate cupcakes get filled with a chocolate marshmallow frosting and topped with a rich chocolate glaze. Maybe the best chocolate cupcakes ever.
Course
Dessert
Prep Time30minutes
Cook Time20minutes
Total Time50minutes
Servings16-18 cupcakes
AuthorBarry C. Parsons
Ingredients
For the cupcake batter
2cupssugar
2cupsall purpose flour
3/4cupcocoa
2tsp.baking powder
1tspbaking soda
1/2tspsalt
2eggs
1cupsoured milkadd 1 tbsp lemon juice to milk
1cupbrewed black coffeecooled
1/2cupvegetable oil
1tspvanilla extract
For the chocolate glaze
1 ½cupsicing sugar
4tbspcocoa
a few tablespoons of hot water
For the filling
2/3cupsugar
1/3cuplight corn syrup
2egg whites
1tspvanilla
2Tbspwater
¼cupcocoa
Instructions
For the cupcake batter
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into cupcake tins lined with paper liners.
Bake at 350 degrees F for 15-20 minutes or until toothpick inserted in center comes out clean. Cool completely.
For the filling
Combine sugar, corn syrup, and water in a small saucepan. Heat to a rolling boil over medium heat until the temperature reaches 242 degrees F on a candy thermometer (soft ball stage).
As mixture boils beat egg whites until stiff peaks form.
Pour hot syrup very slowly in a thin stream beating constantly at medium speed until all the syrup is incorporated. Beat on high speed until stiff peaks form adding the vanilla in the last minute. Sift the cocoa through a sieve over the frosting and very gently fold in. Do NOT over mix. Using a piping bag with a star tip, fill the center of the cupcakes from the top pushing the tip to the middle of the cupcake and squeezing as you retract the tip. Do not overfill.
For the Glaze
Whisk together 1 ½ cups icing sugar, 4 tbsp cocoa and a few tablespoons of hot water to get a glaze of spreading consistency. You can add a little more icing sugar if the mixture gets too thin. Spread over filled cupcakes. Enjoy!