Browsing Tag

Marshmallow

High Hat Chocolate Cupcakes

Posted on June 13, 2017 in

These high hat chocolate cupcakes are such beautiful cupcakes with their big swirls and chocolate coating.

I did it. I finally made them. Hi Hat Cupcakes have been on my do to list for a while but to be honest I’ve been too nervous to make them. 

There are three key components to hi-hat cupcakes:

1) Chocolate cupcakes

2) A stiff marshmallow frosting; and

3) A magic shell chocolate coating 

So first up, you have to make those chocolate chip cupcakes. I used my favourite chocolate cupcake recipe. Then comes the fun part – the marshmallow icing! It’s not nearly as intimidating as it sounds, trust me.

If  you like chocolate, marshmallow frosting and pretty things, you have to make these!

Chocolate High Hats
Serves 12
Chocolate cupcakes with a marshmallow frosting and dipped in a hard chocolate coating.
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr 30 min
399 calories
64 g
26 g
15 g
5 g
5 g
123 g
122 g
48 g
0 g
9 g
Nutrition Facts
Serving Size
123g
Servings
12
Amount Per Serving
Calories 399
Calories from Fat 133
% Daily Value *
Total Fat 15g
23%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 26mg
9%
Sodium 122mg
5%
Total Carbohydrates 64g
21%
Dietary Fiber 1g
6%
Sugars 48g
Protein 5g
Vitamin A
1%
Vitamin C
0%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Cupcakes
  1. 75g chocolate chips
  2. 175g plain flour
  3. 30g cocoa powder
  4. 185g caster sugar
  5. ½ tsp bicarbonate of soda
  6. Pinch of Salt
  7. 2 small eggs
  8. 120ml cold coffee
  9. 120ml buttermilk
  10. 105ml vegetable oil
Marshmallow Meringue Icing
  1. 3 egg whites
  2. 260g caster sugar
  3. 7 tbs Golden Syrup (or corn syrup)
  4. ¼ tsp cream of Tartar
  5. 1 teaspoon vanilla
  6. Pinch of salt
  7. 2 tbs water
  8. Chocolate Coating
  9. 375g of dark choc
  10. 3 tbs veg or coconut oil
Instructions
  1. Preheat the oven to 160 degrees C. Line a cupcake tin with paper liners.
  2. In a medium bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt and mix to combine. In a separate bowl combine the wet ingredients, eggs, cold coffee, buttermilk and vegetable oil and give it a whisk. Add the dry ingredients to the wet and whisk until all combined
  3. and is smooth. The batter should be pourable, but not super thin.
  4. Pour the batter among the cupcake liners. Transfer to the oven and bake for 12-15 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool completely.
  5. While the cakes are baking we can make the marshmallow meringue icing. Put the sugar, cream of Tartar, salt, water, vanilla, eggs whites and golden syrup into a heat-proof bowl. Then place the bowl on top of a pan of boiling water. Take your electric whisk out and whisk the mixture until you reach the stiff peak stage. Remove the bowl from the heat and set aside. Once your cakes are cook and have cooled take a piping bag and fill with the marshmallow icing. Pipe a high swirl of icing on top of each cupcake. ( Hold the piping bag vertically to give you an even swirl.) Place the iced cupcakes into the fridge for 15-20mins. This will help set the icing when dipping them in melted chocolate.
  6. To make the chocolate coating, put the chocolate and coconut oil in a heat proof bowl over a pan of boiling water and allow tot melt. Put the melted chocolate in a mug or tall glass to allow enough depth to dip the cupcakes. Take a cupcakes one at a time and dip them into the melted chocolate. allow the excess chocolate to drip off before returning to the fridge.
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calories
399
fat
15g
protein
5g
carbs
64g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Chocolate Drizzled Rice Krispie Treats

Posted on November 12, 2013 in No Bake Recipes

There’s not much that makes me feel more like a kid than biting into a Rice Krispie treat. Personally I like them packed tight and piled high with a drizzle of chocolate. I find these particularly irresistible.

Ingredients:

50g butter

200g white marshmallows

150g rice krispie cereal

100g Milk Chocolate

Choice of chocolate to decorate.

Melt butter or margarine in large saucepan over low heat. Add marshmallows and stir until melted and well blended. Cook for 2 minutes longer, stirring constantly. Remove from heat.

Melt the chocolate by placing the cut chocolate pieces in a microwave-safe bowl and microwave over a low heat for roughly 40 seconds. Remove the bowl from the microwave stir and repeat until all chocolate is melted.

Take a 1/4 of the melted marshmallow mixture and add this to the melted chocolate, stir until all is combined.

Add 100g of cereal to the marshmallow mixture and stir until well coated.

Using a buttered spatula or greaseproof paper, press mixture evenly and firmly in a buttered 20 x 30cm tin.

Add the remaining 50g of cereal to the chocolate marshmallow mixture and stir until well coated. Evenly spread and press over the top of the rice krispies.

Allow to cool or pop into the fridge for an hour to set. Cut into 5x5cm squares when cool.

 

Drizzle with a choice of melted chocolate.

Crunchy Rocky Road

Posted on September 25, 2013 in Traybakes

Crunchy Rocky Road

So easy to make, impossible to resist. Indulgent, moreish and wickedly delicious. A perfect treat for a party, to feed the hungry kids or even a gift, wrapped in cellophane and tied with a pretty ribbon. I’ve taken this recipe from the Hummingbird Bakery and adapted it slightly to give it a bit of a twist. I encourage you to give it a go, use what you have in your cupboard, experiment with different sweets and chocolates to make it your perfect treat.

Rocky Road Ingredients

1.4kg good milk chocolate (Dairy Milk), roughly chopped

4 regular sized Mars bars, roughly chopped

4 regular sized Crunchy bars, roughly chopped

100g mini marshmallows

180g Maltesers

100g dried apricots, roughly chopped

100g raisins

100g cornflakes

100g chocolate vermicelli

Dairy Milk

Firstly line a 33 x 23 x 5 cm baking tray with greaseproof paper.

Chopped chocolate

Place the chopped milk chocolate in a large bowl (I bang the chocolate in the wrapper against the edge of the kitchen work surface or table to break it up, being careful not to split it) and sit it over a saucepan filled with a couple of inches of barely simmering water. Make sure the base of the bowl doesn’t touch the water. Leave the chocolate to melt slowly, stirring occasionally.

Place the cornflakes, Maltesers and mini marshmallows into a large mixing bowl.

Roughly chop the apricots, raisins, Mars and Crunchy bars. Add these to the other ingredients in the large mixing bowl and then gently pour in the melted chocolate. Slowly mix with a wooden spoon or spatula until everything is covered in chocolate and the dry ingredients are evenly dispersed.

Raisins and apricots

Crunchy and Mars bars

Press this mixture into the prepared baking tray, using a tablespoon to flatten and compress it.

IMG_6148_opt

Sprinkle the chocolate vermicelli all over the top. Leave to cool completely then cover and refrigerate overnight. Take out of the fridge 30 minutes before cutting into square, bite-size pieces.

IMG_6163_opt

 

Vanilla Cupcakes with Marshmallow Icing

Posted on September 24, 2013 in

There’s just nothing like an amazing vanilla cupcake; moist, fluffy, light and oozing with vanilla flavour! These vanilla cupcakes with marshmallow icing are an alternative to buttercream icing. The light, fluffy marshmallow topping makes a nice change and its a perfect consistency for piping as it holds its shape indefinitely. And unlike buttercream it won’t wilt or melt in heat. They are wonderfully soft and glossy, so light they melt in your mouth.

Ingredients for the vanilla cupcakes:

110g unsalted butter (at room temperature)

225g caster sugar

2 large eggs

150g self-raising flour, sifted

125g plain flour, sifted

120ml semi-skimmed milk (at room temperature)

1 teaspoon of good quality vanilla extract

Preheat the oven to 180°C and line a 12-hole cupcake tray with the appropriate size cupcake cases. In a mixing bowl cream the butter and sugar until the mixture is pale and smooth, this should take about 3-5 minutes using an electric hand mixer or a magi-mix. Add the eggs, one at a time, mixing for a few minuets after each addition.

Combine the two flours in a separate bowl. Put the milk and vanilla extract in a jug. Add one third of the combined flour to the creamed mixture and beat well, then pour in one third of the milk and vanilla extract and beat again. Repeat these steps until all the flour and milk have been added.

Carefully spoon the mixture into the cupcake cases, filling them about two thirds full to allow the mixture to rise when cooking. Bake in the oven for about 20 minuets (regular size case) or 15 minutes (mini size cases).

Remove from the oven and carefully place them onto a wire rack to cool.

Ingredients for the Marshmallow Icing:

120g granulated sugar

80g golden syrup

1 ½ tbsp water

2 large egg whites

½ good quality vanilla extract (optional)

Food colouring (optional)

Place the sugar, golden syrup and water into a sauce pan or a shallow frying pan and cook on a high heat until the mixture reaches the soft-ball stage. This is when the bubbles in the mixture look as though they are starting to stick together. This can take about 2 minutes. To check, take a teaspoon and drop and small amount of the mixture into a cup full of water. If the mixture forms into a ball at the bottom of the glass your mixture is at the soft ball stage. Remove from the heat and put to one side.

In the bowl of a free standing mixer or a food processor, whisk the egg whites until soft peaks start to form.

While the machine is set to a low speed slowly pour the hot sugar mixture into the bowl with the egg whites. Continue to whisk on a low speed until all the sugar mixture is in the bowl. Now increase the speed to a high setting and continue to whisk until the mixture becomes thick and glossy. Add the vanilla extract and food colouring, if using, towards the end of the mixing process.

The icing is easiest to work with while it is still a little warm so try to use straight away. I iced my cupcakes using a piping bag fitted with a large round nozzle. Beginning in the centre, swirl the nozzle and release as you pull up to form a peak and soft top. I then decorated using some simple round coloured sprinkles.

 

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