Campfire Delight Cupcakes by Sweetapolita


Campfire Delight Cupcakes by Sweetapolita


Yield: 12 standard cupcakes

Ingredients:
  • For the Cupcakes: 
  • 3/4 cup + 2 tablespoons (110 g) all-purpose flour
  • 1 cup (200 g) white sugar
  • 1/3 cup (60 g) dark cocoa powder (I use Cacao Barry Extra Brute)
  • 1 teaspoon (6 g) baking soda
  • 1/2 teaspoon (3 g) baking powder
  • 1/4 teaspoon (2 g) salt
  • 1/2 cup (120 mL) buttermilk, at room temperature
  • 1/2 cup (120 mL) brewed coffee or espresso, hot
  • 1/4 cup (60 ml) vegetable oil
  • 1 egg, room temperature, lightly beaten
  • 1-1/2 teaspoons (7.5 mL) pure vanilla extract

  • For the Toasted Marshmallow Filling: 
  • 8 large white marshmallows
  • 1/2 cup (63 g) icing sugar (confectioners' or powdered), sifted
  • 1/2 cup butter (113 g)(1 sticks), at room temperature
  • 1/4 teaspoon (1.25 ml) pure vanilla extract
  • 1/2 jar (107 g) marshmallow cream (such as Marshmallow Fluff)

  • For the Malted Belgian Chocolate Frosting: 
  • 1 cup (2 sticks)(227 g), at room temperature
  • 2 cups (250 g) icing sugar (confectioners' or powdered), sifted
  • 1/3 cup (38 g) Ovaltine Classic (brown in colour)
  • 1-1/2 teaspoons (7.5 ml) pure vanilla extract
  • pinch of salt
  • 4 oz (125 g) quality Belgian chocolate, chopped, melted and cooled
  • 1/4 cup (60 ml) whipping (35% fat) cream
  • Note: Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or Ovaltine that is not brown in colour, you can add an extra 3 oz, or so, of melted chocolate.
Instructions
  1. For the Cupcakes: 
  2. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
  3. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
  4. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  5. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
  6. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
  7. For the Toasted Marshmallow Filling: 
  8. Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)
  9. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
  10. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
  11. For the Malted Belgian Chocolate Frosting: 
  12. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
  13. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
  14. Add whipping cream and beat on med-high speed for another minute.
  15. Best used right away.
  16. Assembly of the Campfire Delight Cupcakes: 
  17. Once cupcakes are cool, cut a cone shape hole from the top center of the cupcake downward, using a sharp paring knife or small spoon.
  18. Using a small spoon, or piping bag fitted with plain round piping tip, fill the cupcake hole with Toasted Marshmallow Filling until it's level with the top of the cupcake.
  19. Fill a large pastry bag (18") fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the Malted Belgian Chocolate Frosting in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.
  20. Top with real chocolate sprinkles and chocolate malt candy, such as Whoppers or Maltesers.
  21. Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!). If you do refrigerate, serve at room temperature.