The concept comes from Martha Stewart, but I used my recipes instead (standing over a hot stove in Texas for to make her frosting was NOT my idea of fun…)Chocolate CakeCreme FillingMarshmallow Frostingdipped in Chocolatein a word: Edible!
I used a disposable frosting bag and cut the tip of it wide enough to make a generous squirt of marshmallow. To form the tower of fluffy stuff, start with a kiss of the creme in the center of the cupcake and then circle around it and build up with a dramatic tip on the top.
I dipped half my cupcakes in the chocolate and did half of them simply by spooning the chocolate over the top. Dipping them produces cleaner more covered results, but drizzling the chocolate over the top made a fun presentation because the marshmallow could still be seen peeking trough and extra bonus chocolate was captures on the dish.
Over all, this was such a simple cupcake top! Surprise!
- Cake mix or cake recipe. Prepare into cupcakes as directed. Any flavor, but in our opinion, chocolate is always the best!
- 1 cup sugar
- ⅓ c. water
- ¼ tsp. cream of tartar.
- dash of salt
- 2 egg whites
- 2 c. semisweet chocolate chips
- 3 Tbsp. canola oil
- Bring sugar, water,cream of tartar and salt to a boil in a small saucepan until sugar dissolves.
- Place 2 egg whites in an electric mixer, slowly pour the sugar mixture while beating constantly at high speed until stiff peaks form. This will take about 3-5 minutes
- Transfer cupcakes to a cookie sheet.
- Place mixture into a round-tipped piping bag with a generous round opening, and swirl a high dome of frosting on each cupcake. Chill until frosting is firm.
- Chocolate Topping: melt 2 c. semisweet chocolate chips and add 3 Tbsp. canola oil. Mix thoroughly.
- Place chocolate mixture in a bowl, (make sure the frosting is deep enough to dip your cupcakes).
- Working quickly and gently, dip each frosted cupcake into the chocolate mixture to coat the frosting in chocolate. Chill until chocolate is set.
- Alternatively, you could spoon the chocolate over the top.