Introduction: Chocolate Bliss Cupcakes

These cupcakes entail chocolate - of course, meringue cookies and marshmallow filling.

To begin with the meringues you will need:

2/3 cup white sugar
1/8 tsp cream of tartar
1/2 tsp pure vanilla extract
3 egg whites
1 tbsp unsweetened cocoa powder

Step 1: Begin Making the Meringues

To make the meringue :

1. Combine egg whites, cream of tartar, and vanilla
2. Beat until the mixture forms soft peaks

Step 2: Finish Making the Meringues


3. While continuing to mix, slowly add the sugar.
4. Beat until mixture forms stiff peaks and becomes glossy
5. Fold in cocoa powder

Step 3: Bake the Meringues Cookies!


6. Pipe meringues onto a parchment covered baking sheet
7. Bake in 300 degree Fahrenheit preheated oven for 30 minutes

Step 4: Make the Cake

This is a rich, moist and very chocolatey cake!

To begin you will need:

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cups unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tbsp pure vanilla extract
12 oz. bag of mini chocolate chips

Step 5: Begin Mixing Dry Ingredients

To begin:

1. Mix all dry ingredients
2. In the same bowl, mix the rest of the ingredients until the batter becomes liquidy
3. Mix in a hand full of mini chocolate chips (bakers preference :-D)

Step 6: Bake the Cupcakes

3. Pour batter into cupcake liners (3/4 of the way full)
4. Bake for 15 minutes in a 350 degree Fahrenheit preheated oven

Step 7: Make the Marshmallow Filling!

To make the filling you will need:

8 large marshmallows
1/2 confectioners sugar
1 stick (8 tbsp) unsalted butter, at room temperature
1/2 tsp pure vanilla extract
4 oz marshmallow fluff
pinch of salt
crumbled chocolate meringue cookies

Step 8: Mix Ingredients

To begin:

1. Preheat oven to broil
2. Place marshmallows on a cookie sheet and place on the bottom rack of the oven
3. Toast marshmallows until light gold in color (or however you prefer them)
     *Note: watch marshmallows closely while in the oven to make sure they don't burn!
4. While marshmallows are toasting, being creaming butter and sugar together
5. Add vanilla extract and continue mixing
6. Add marshmallow fluff, toasted marshmallows and salt and mix until combined
7. Finally, fold in crumbled chocolate meringue cookies

Step 9: Fill the Cupcakes

Once the cupcakes have cooled completely, carefully cut a small cone shaped hole out of the cup, making sure not to cut entirely through the cupcake

Fill a piping bag full of the marshmallow filling and pipe the mixture into the hole you cut into the cupcakes

Step 10: Make the Chocolate Frosting

To being you need:

2 sticks (16 tablespoons) of unsalted butter at room temperature
 2 cup confectioners sugar
 3 tsp pure vanilla extract
2/3 cup Ovaltine Classic powder
 8 oz chopped bittersweet chocolate
1/2 cup heavy whipping cream

Step 11: Mix Ingredients

1. Cream butter and sugar together in a bowl
2. Add vanilla extract and Ovaltine powder
3. Melt chocolate either in the microwave of over a double boiler
4. Mix melted chocolate into the mixture
5. Add heavy cream and mix on medium-high speed until combined

Step 12: Make Chocolate Ganache

To make this you will need:

9 ounces chopped bittersweet chocolate
1 cup heavy cream

Step 13: Mix Ingredients

1. Place chopped chocolate into a medium sized bowl
2. Heat the cream in a small sauce pan over medium heat
3. Bring cream to a boil
4. Pour boiling cream over the chopped chocolate and whisk together until smooth - ganache will turn dark brown and glossy when completely mixed

Step 14: Finish Chocolate Bliss Cupcakes!

Put frosting into piping bag and pipe frosting onto cupcakes

Drizzle ganache over cupcakes or carefully dip into ganache

Top with more meringue cookies (crushed or whole) if desired.

Enjoy! :-D

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