Chocolate, Cookie Dough, Toasted Marshmallow Cupcakes

Birthdays require grand recipes. Outrageous recipes that dentists would never approve of.

They also require you to raid charity shops and dress like these cool guys.

and make beer can chicken on a disposable BBQ.

We are British so if we don't BBQ in the rain when do we BBQ? 

This was a joint birthday party so it required twice the amount of sugary goodness. I kind of feel wrong if I don't bring food to an occasion now. If I don't bake something, am I letting myself down as well as everyone else? Or are people secretly wishing I would stop bringing food? 

I have made these chocolate, cookie dough and toasted marshmallow cupcakes once before. I don't want to overdo them so they only get brought out on super special occasions like double birthdays. 

It is one of those recipes that you have to commit to if you live in the UK. You need to go out and find light corn syrup. I ordered mine from here. Once you have corn syrup in your possession the rest of the ingredients list is pretty simple, you just need the time to make them. But oh you will reap the rewards.

I raided the baking aisle of Target in Keene, NH and came home with the best packaged baking powder ever and some amazing KitchenAid measuring cups. These are sunshine yellow. And I love them.

I do bake quite a few American recipes and they pretty much all require measuring in cups. It can be annoying if you don't have them. They aren't expensive and I highly recommend you get some. There's a great selection on Amazon. I particularly like these ones. I can have back up cups right?

(Also, I have been annoying and put the cupcake recipe in grams because I used my own recipe. If you are baking this in America just replace my recipe with a cup based chocolate cupcake recipe).

Chocolate, Cookie Dough, Toasted Marshmallow Cupcakes
(adapted from Joy the Baker *Joy used peanut butter in hers, I omitted it due to allergies and some people not liking peanut butter - madness!*)

Makes 24

For the Cupcakes:
400g butter or margarine
400g caster sugar
8 eggs
350g all purpose plain flour
4 teaspoons baking soda
50g cocoa powder

For the Cookie Dough:

1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose plain flour
1/2 teaspoon baking soda (it’s for flavour)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons of plain yogurt (or 2-3 tablespoons natural peanut butter)
1 cup milk or dark chocolate chips (your preference but dark works better)

For the Marshmallow Meringue:

4 large egg whites
1 1/2 cups granulated sugar
1/2 cup light corn syrup
large pinch of salt
2 teaspoons pure vanilla extract

To make the Cupcakes:

  1. Preheat the oven to 180 C/350 F. Beat together the margarine and sugar until light and fluffy. 
  2. Add in the eggs and mix well, making sure to scrape any mix left on the sides into the eggs. Then add the flour, baking soda and cocoa powder. Mix well.
  3. Fill muffin cases about 2/3 full and bake for 20 minutes. 
  4. Leave to cool on a rack.

To make the Cookie Dough:
  1. In a mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream the butter and sugars until light and fluffy, about three minutes in the machine.  Beat in the yogurt (or peanut butter if using) along with the vanilla extract and stir to combine.
  2. Whisk together the flour, baking soda and salt.  Add all at once to the butter and sugar mixture and stir until incorporated.  Fold in chocolate chips.
  3. Spoon a scant tablespoons size amount of dough in your hand.  Roll into a ball and place on a cookie sheet.  Make 24 little cookie dough balls, and refrigerate until ready to top the cupcakes.

To make the Marshmallow Meringue:
  1. In a large pan, bring about 2 inches of water to a simmer.
  2. In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.  The mixture will be grainy, because of the sugar.
  3. Place the bowl over the simmering water and whisk as it heats.  The sugar will dissolve after about 5 minutes.  Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs.  We don't want scrambled egg marshmallow :/
  4. Transfer the egg white and sugar mixture to the bowl of an electric stand mixer.  With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes)  The mixture will be fluffy and glossy and look like melted marshmallows.  It’ll be sticky too.  Beat in the vanilla extract last.   Cover, and set aside until ready to frost cupcakes.

To assemble the cupcakes: 
  1. Use a small knife or a melon baller cut a 3/4-inch whole out of the top/center of the cupcakes.  Don’t cut the whole center of the cupcake out… just make a little hole for the dough ball to rest without rolling off.
  2. Place dough balls on top of cupcakes.
  3. Place marshmallow in a piping bag fitted with a medium-large tip.  Use your instincts for the size of the tip.  Any size (star or round) medium tip will do for frosting these cupcakes.  Pipe around the edges of the cupcake and over the dough ball in a circular motion. The great thing about these cakes is that the frosting does not have to be perfect because it's toasted marshmallow and that distracts completely from imperfect frosting.
  4. Turn on the grill.  This is the fun part. 
  5. Place 12 cupcakes on a baking sheet.  Place cupcakes under the grill for about 1 minute.  Don’t even close the broiler door.  Keep an eye on them as they toast because this is where it can go wrong if you leave them unattended.  You may need to rotate the pan to ensure that they cook evenly.  Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.
They're ready. And they will get eaten. The first time I made these I didn't even try one because they all went. Your badly dressed, beer can chicken BBq-ing friends will love you for it.

(ALSO, I would really appreciate it if you could nominate me for 'best new food blog' on the Cosmopolitan link on the right. Thank you so much.)