Devil's Food Cupcakes With Marshmallow Frosting
- Ready In:
- 22mins
- Ingredients:
- 18
- Yields:
-
24 muffins
ingredients
-
cake
- 1⁄2 cup unsalted butter
- 3⁄4 cup fine sugar
- 3 large eggs
- 2⁄3 cup cocoa powder (Hershey's)
- 1⁄2 cup hot water
- 2 cups cake flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee granules (Folgers recommended)
-
marshmallow frosting
- 3⁄4 cup unsalted butter
- 1 (13 ounce) jar marshmallow creme
- 1 1⁄2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon light corn syrup
- 1 pinch salt
directions
- Cake.
- Preheat oven to 350°F.
- In electric mixer set on medium cream butter and sugar until light and fluffy.
- Add eggs one at a time until completely mixed.
- In a small mixing bowl combine hot water and cocoa powder, mix until smooth.
- Lower speed on mixer and slowly add cocoa mixture.
- In a large mixing bowl sift flour, salt, baking powder, baking soda; add to mixer alternately with sour cream.
- Mix coffee gradules with vanilla extract until dissolved then add to batter. Making sure to scarpe down sides of bowl until completely combined.
- Place liner in muffin tin. I spray liners with non-stick to make them come out easier.
- Fill liner 1/3 full or slightly more for rounder tops.
- Place on middle rack for 12 to 15 minutes. Done when toothpick comes out clean.
- Remove and allow to completely cool then frost.
- Frosting.
- Beat butter on high in electric mixer until creamy.
- Add marshmallow creme, mix completely.
- Slowly add confectioner's sugar a little at a time, followed by vanilla, corn syrup and salt. Beat until smooth.
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