Chocolate Fudge Cupcakes filled with Chocolate Fudge Cookie Bar and Marshmallow
Meringue Frosting
Total Time: 4 min
Prep 25 min
Cook 29 min
Yield: about 30 mini cupcakes
Ingredients
1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cups high-fat cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, room temperature
1 1/2 teaspoon vanilla extract
1/2 cup freshly brewed strong, hot, coffee
1/2 cup hot water
Chocolate Fudge Cookie Bar, recipe follows
Marshmallow Meringue Frosting, recipe follows
Directions
Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt.
Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla.
Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge
Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of
the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost
with Marshmallow Meringue Frosting and enjoy!
This recipe was provided by professional chefs and has been scaled down from a
bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not
tested this recipe, in the proportions indicated, and therefore, we cannot make
any representation as to the results.
Chocolate Fudge Cookie Bar:
2 1/2 cups chocolate sandwich wafer cookies, finely ground
6 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 cups semisweet chocolate chips
1/2 (14-ounce) can condensed milk
Preheat the oven to 350 degrees F.
Combine the cookie crumbs and salt with the melted butter. Press into the
bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the
chocolate chips and condensed milk together until completely melted and
combined. Pour over the cookie crust and let cool.
Marshmallow Meringue Frosting:
1 3/4 cups sugar
1/4 cup water
3 large egg whites
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
Beat the sugar, water, egg whites, and cream of tartar over a double boiler
until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the
vanilla. Continue beating until the frosting is thick, about 3 minutes.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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