Chocolate-Gingerbread Cupcakes with Toasted Marshmallow Frosting
Chocolate and gingerbread are an unexpected but perfect pair. Topped with a pillowy marshmallow frosting, they’re like the beautiful child of s’more and a gingerbread man.
Yield: 1 dozen cupcakes
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Ingredients
- 1 package gingerbread cake mix, plus the added ingredients for cake
- 1 cup semi-sweet chocolate chips
- 4 egg whites
- 1 cup sugar
- ¼ tsp. cream of tartar
- 1 tsp. vanilla
Directions
- Prepare the batter as indicated on the gingerbread mix, then add ½ bag of chocolate chips.
- Mix and pour into a muffin tin lined with cupcake liners.
- Bake for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.
- Put a pot of water onto high heat to boil, and then reduce to a simmer.
- In a separate clean, dry heatproof mixing bowl, beat the eggs, sugar, and cream of tartar until the sugar has dissolved and the mixture is foamy.
- Set the bowl on top of the pot of simmering water (or top of a double boiler) and continue whisking until the mixture is warm, 3-5 minutes.
- Beat the mixture in a stand mixer or with an electric hand mixer until stiff and glossy, 5-7 minutes. Spoon, spread, or pipe the frosting on to the cupcakes right away.
- Once the cupcakes are frosted, place them under the broiler to brown the frosting a little bit. Be vigilant! The frosting can burn quickly.
Jennifer Fujita
Hometown: St. Louis, Missouri
Artistic style: Easy peasy
Inspiration: A family of good cooks and big eaters!
Happy place: Cooking in my kitchen with the music blaring.
Favourite project or work of art: Any art you can eat