TAMPA (FOX 13) - 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 foodshelikes.com.
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
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.
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.