These Chocolate Marshmallow Cupcakes are from The Sprinkles Baking Book (of course)! The cupcake itself is chocolate with homemade marshmallow cream filling and topped off with a chocolate ganache! I usually do not like anything marshmallow but these are a must to try!

I added a little Halloween magic by adding a spiderweb design to the cupcakes. It may look fancy and difficult but it is surprisingly super easy and do not be scared by the long list of directions. IF you have patience, you can make this fancy cupcake! If I can make it, so can you and everyone will be blown away by the design and especially the taste of these delicious cupcakes.

How To Make Chocolate Marshmallow Spiderweb Cupcakes

First, gather all your ingredients.

FOR THE CUPCAKES:

1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of fine sea salt
2/3 cup buttermilk, shaken (homemade recipe below)
1 teaspoon pure vanilla extract
10 tablespoons (1 & 1/4 sticks) unsalted butter, slightly softened
2/3 cup granulated sugar
1/3 cup lightly packed brown sugar
2 large eggs

FOR THE MARSHMALLOW FILLING:

1 cup granulated sugar
1/4 teaspoon cream of tartar
Pinch of fine sea salt
2 large egg whites
1 teaspoon pure vanilla extract

FOR THE CHOCOLATE GANACHE:

8 ounces semi-sweet chocolate chips
1 cup heavy cream

TO DECORATE CUPCAKES:

1/4 cup heavy cream
1 cup confectioner’s sugar
1 plastic sandwich bag
1 toothpick

FOR THE CUPCAKES:

Preheat the oven to 350°F degrees. Line a 12-cup cupcake pan with paper liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a small bowl, stir together the buttermilk and vanilla.

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes.

Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes.

Slowly add half the flour mixture, then the buttermilk mixture, then the remaining flour mixture, beating until just blended after each addition.

Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center come out clean, 18 to 20 minutes. Transfer the pan to a wire rack and cool completely.

FOR THE MARSHMALLOW FILLING:

In a small, light-colored, stainless-steel saucepan, gently stir together 1/3 cup water, the sugar, cream of tartar, and salt. Begin to heat the mixture over medium heat without stirring.

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until soft peaks form, 2 minutes. Turn off the mixer but leave the whipped egg whites in the bowl.

Once the sugar mixture shows the first signs of bubbles and begins to boil, boil for exactly 3 minutes, the mixture will become thicker, the sugar will dissolve, and small bubbles will form on the surface of the sugar. DO NOT STIR! (If the mixture begins to turn a faint yellow color, you have boiled too long.)

With the mixer on medium speed, slowly stream the hot sugar syrup into the egg whites, being careful to avoid the whisk (the syrup can harden into candy strands). Increase the speed to high and beat until stiff peaks form, about 7 minutes.

During the last 15 seconds, beat in the vanilla until just incorporated. (If not using right away, store in a cool part of your kitchen counter in a glass or plastic container, with plastic wrap pressed directly over the frosting, and sealed with a tight lid).

FOR THE CHOCOLATE GANACHE:

Place the chocolate in a medium bowl.

In a medium saucepan, bring the cream just to a boil.

Pour the cream over the chocolate and let sit for 1 minute, then gently stir (don’t stir vigorously, this adds too much air to the ganache) until the chocolate has melted and the ganache is smooth.

TO FILL AND FROST THE CUPCAKES:

Using a small, sharp knife, cut a circular hole into the center of each cupcake to create a hole about 1 & 1/2 inches wide (receive the scoops for snacking!), making sure not to dig too deep into the cupcake so the filling does not leak out the bottom.

Fill each cupcake with 1 & 1/2 tablespoons of the marshmallow filling.

Dunk the top of each cupcake into the ganache and quickly turn right-side up, cleaning and drips from the side.

Allow the cupcakes to set at room temperature for 30 to 40 minutes.

If desired, dunk the tops in ganache a second time for extra coverage and let set until dry.

TO DECORATE CUPCAKE:

Whisk 1 cup of the confectioner’s sugar and 1/4 cup of the heavy cream in a small bowl.

Transfer the icing to a plastic sandwich bag and twist the bag to snugly pack the frosting into one corner.

Snip a very small hole in the corner of the bag, and then make a spiral pattern by starting in the center of the cupcake and working towards the edge.

Take a toothpick and drag it through the frosting from the center out to the edges to create a spiderweb effect.

How To Make Homemade Buttermilk

All you need is whole or 2-percent milk and fresh lemon juice or white distilled vinegar.

Pour the milk into a liquid measuring cup.
For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes.
The acid will curdle the milk slightly.
Use the thickened milk — curds and all — just as you would buttermilk in your recipe.

Tips & Tricks

You can substitute the buttermilk with any kind of milk. Even non-dairy milk like almond or rice milk works. Simply mix it with 1 tablespoon of white vinegar or lemon juice to make 1 cup.
My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. For muffins or cupcakes, I love using the 24 count muffin tin. It is so awesome! I love how you only need to use the oven once instead of twice with a 12 count muffin tin. My time is precious to me, as it probably is for you too, so saving time in the kitchen is key. I found all my Wilton baking essentials at my favorite store, TARGET!
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Chocolate Marshmallow Spiderweb Cupcakes

Adapted from The Sprinkles Baking Book: Chocolate Marshmallow Cupcakes

By: Tammie

March 20, 2019
12
1 hr
Print this

Ingredients

FOR THE CUPCAKES:
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of fine sea salt
2/3 cup buttermilk, shaken
1 teaspoon pure vanilla extract
10 tablespoons (1 & 1/4 sticks) unsalted butter, slightly softened
2/3 cup granulated sugar
1/3 cup lightly packed brown sugar
2 large eggs
FOR THE MARSHMALLOW FILLING:
1 cup granulated sugar
1/4 teaspoon cream of tartar
Pinch of fine sea salt
2 large egg whites
1 teaspoon pure vanilla extract
FOR THE CHOCOLATE GANACHE:
8 ounces semi-sweet chocolate chips
1 cup heavy cream
TO DECORATE CUPCAKES: 1/4 cup heavy cream
1 cup confectioner's sugar
1 plastic sandwich bag
1 toothpick

Directions

Step 1: FOR THE CUPCAKES: Preheat the oven to 350°F degrees. Line a 12-cup cupcake pan with paper liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a small bowl, stir together the buttermilk and vanilla.
Step 4: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 5: Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes.
Step 6: Slowly add half the flour mixture, then the buttermilk mixture, then the remaining flour mixture, beating until just blended after each addition.
Step 7: Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center come out clean, 18 to 20 minutes. Transfer the pan to a wire rack and cool completely.
Step 8: FOR THE MARSHMALLOW FILLING: In a small, light-colored, stainless-steel saucepan, gently stir together 1/3 cup water, the sugar, cream of tartar, and salt. Begin to heat the mixture over medium heat without stirring.
Step 9: Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until soft peaks form, 2 minutes. Turn off the mixer but leave the whipped egg whites in the bowl.
Step 10: Once the sugar mixture shows the first signs of bubbles and begins to boil, boil for exactly 3 minutes, the mixture will become thicker, the sugar will dissolve, and small bubbles will form on the surface of the sugar. DO NOT STIR! (If the mixture begins to turn a faint yellow color, you have boiled too long.)
Step 11: With the mixer on medium speed, slowly stream the hot sugar syrup into the egg whites, being careful to avoid the whisk (the syrup can harden into candy strands). Increase the speed to high and beat until stiff peaks form, about 7 minutes. During the last 15 seconds, beat in the vanilla until just incorporated. (If not using right away, store in a cool part of your kitchen counter in a glass or plastic container, with plastic wrap pressed directly over the frosting, and sealed with a tight lid).
Step 12: FOR THE CHOCOLATE GANACHE: Place the chocolate in a medium bowl. In a medium saucepan, bring the cream just to a boil. Pour the cream over the chocolate and let sit for 1 minute, then gently stir (don’t stir vigorously, this adds too much air to the ganache) until the chocolate has melted and the ganache is smooth.
Step 13: TO FILL AND FROST THE CUPCAKES: Using a small, sharp knife, cut a circular hole into the center of each cupcake to create a hole about 1 & 1/2 inches wide (receive the scoops for snacking!), making sure not to dig too deep into the cupcake so the filling does not leak out the bottom.
Step 14: Fill each cupcake with 1 & 1/2 tablespoons of the marshmallow filling.
Step 15: Dunk the top of each cupcake into the ganache and quickly turn right-side up, cleaning and drips from the side.
Step 16: Allow the cupcakes to set at room temperature for 30 to 40 minutes. If desired, dunk the tops in ganache a second time for extra coverage and let set until dry.
Step 17: TO DECORATE CUPCAKES: Whisk 1 cup of the confectioner’s sugar and 1/4 cup of the heavy cream in a small bowl. Transfer the icing to a plastic sandwich bag and twist the bag to snugly pack the frosting into one corner. Snip a very small hole in the corner of the bag, and then make a spiral pattern by starting in the center of the cupcake and working towards the edge. Take a toothpick and drag it through the frosting from the center out to the edges to create a spiderweb effect.