I bought the Wilton Cupcake decorating kit about a month ago. And I’ve been anxious to try it, but I have not had an opportunity between Christmas cookies and candies, work, and other projects… Until today. I’ve had it in my mind that I wanted chocolate filled with marshmallow. So that’s what I made:
And the filling tip worked out pretty well. I wasn’t sure how much to squeeze or when it was “full” but decided when I saw the cupcake top move from the force of the filling underneath that maybe that was enough. Víola…
I used my favorite chocolate cake recipe. I found it on the internet way back in college when the internet was not quite what it is today but it was growing quickly. After the first skeptical trial run (“Vinegar in chocolate cake? seriously?” Yes, seriously) it became the go-to chocolate cake recipe for both me and my roommate (She still uses it too). Katherine’s Amazing Chocolate Cake is in fact a vegan recipe (though I had no clue about that in college). It’s a light and spongy cake. And not too sweet. It’s great on its own, with chocolate chips, iced with your favorite frosting (whipped cream and raspberries… cream cheese frosting, whatever). I have even substituted the cocoa and some sugar with a spicy Mexican hot chocolate mix.
Anyway, so I cut the recipe in half and it made 12 cupcakes, baked for about 20 minutes. I made Peabody’s marshmallow icing (scroll down a bit to find the recipe — the cake on there looks awesome too!) from Culinary Concoctions by Peabody. I also topped half of the cupcakes with marshmallow peaks:
(The first one was an oops. I made the marshmallow peaks and I’ve never worked with marshmallow icing before. I thought it would be stiffer or maybe I needed to wait a while for it to set. Either way, I did not wait and I took a chance and dipped the top in the chocolate ganache only to have everything start to slide off of the top of the cupcake. Anyway, it’s sort of abstract art :)