Good Day Gourmet: Marshmallow Cream Chocolate Torte Cupcakes

- Preheat oven to 350°F.

Add eggs, sugar, and salt to a stand mixer and beat together on high until mixture is pale and thickened, about 5 minutes.

Place butter and chocolate chips in a microwave-safe bowl and microwave for about 1 minute, until butter melts and chocolate gets soft. Mix until smooth.

Add butter-chocolate to the egg mixture a little at a time, gently folding in each time.

Pour batter into cupcake tins, with liners in place, and bake for about 20 minutes. Cupcakes are done when a toothpick inserted comes out clean. Let cupcakes cool to room temperature.

This week is Vanessa's birthday, so she is whipping up some special birthday cupcakes for the office! But you certainly don't need a special occasion to make these delicious (and impressive) marshmallow cream chocolate torte cupcakes.

For this and more of Vanessa's recipes, visit her blog at

See the recipe below:


  • 12 tablespoons of unsalted butter
  • 12 ounces dark chocolate chips
  • 6 large eggs
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 1 7-oz. jar of Marshmallow cream
  • Raspberries, for garnish
  • Sprinkles, for garnish
  • Block chocolate, for shavings on top

For chocolate ganache

  • 4 ounces dark chocolate chips
  • 1/2 cup heavy cream
  • Pinch of salt


Make the chocolate ganache, by heating the heavy cream in a microwave-safe bowl in the microwave for about 1 minute. Add the chocolate chips and salt to the cream and let stand for several minutes. Mix together until ganache is smooth.

Using a small knife, pierce the center of each cupcake (try not to go all the way through the bottom), and fill each cake with marshmallow cream, using a pastry bag.

Drizzle each cupcake with ganache and decorate with raspberries, sprinkles, and chocolate shavings, as you like.

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