20 Jun 2015

Starry Night Cupcakes

No Comments Baking and Cupcakes

Chocolate cupcakes for the summer solstice are the only excuse I’ve had to use the golden star sprinkles since Chinese new year. They’re filled with marshmallow creme and frosted with chocolate ganache.

Starry Night Cupcakes
Prep time
Cook time
Total time
Serves: 18
Chocolate Cupcakes
  • 90g (3 oz) dark chocolate, chopped
  • 45g (1/3c) cocoa powder
  • 180ml (3/4c) hot coffee
  • 105g (3/4c) plain flour
  • 150g (3/4c) caster sugar
  • ½ tsp baking powder
  • Dash salt
  • 90ml (6 tbsp) vegetable oil
  • 2 eggs
  • 2 tsp white vinegar
  • 1 tsp vanilla extract
Marshmallow Filling
  • 85g (1c) marshmallow creme
  • 62g (1/4c) butter
  • 70g (1/2c) icing sugar
  • 75g (2½ oz) dark chocolate
  • 60ml (1/4c) double cream
  • Stars for sprinkling
  1. Preheat the oven to 175C/350F, prepare 18 cupcake cases.
  2. Melt the chocolate, coffee and cocoa powder, then allow to cool for 10 mins.
  3. In a small bowl, mix the flour, sugar, baking powder and salt.
  4. Whisk the oil, eggs, vinegar and vanilla extract, the add the cooled chocolate/coffee mixture.
  5. Stir in the dry ingredients with a spatula.
  6. Fill the cases ⅔ full and bake for 15-20 mins until a skewer comes out clean.
  7. Cool on a wire rack before filling/frosting.
Marshmallow Filling
  1. Beat the marshmallow creme and butter for a couple of minutes until smooth.
  2. Stir in the icing sugar.
  3. Mix on high speed for a couple of minutes until light and fluffy, then transfer to a piping bag.
Chocolate Ganache Coating and Assembly
  1. Heat the cream until simmering.
  2. Remove from the heat, chop the chocolate, then stir in until melted.
  3. Cut a cone in the top of each cake. Fill with 1 tsp of marshmallow filling, then replace the cone.
  4. Spread ganache over top with a butter knife and sprinkle with stars or sprinkles.

Cupcake assembly

Fill the cases 2/3 full then fill a cone shaped cavity in each cake with marshmallow creme

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