This past weekend was Ollie's baptism...as well as a little family get-together to celebrate. So I decided I'd work on my cupcake skills! I made two different varieties...Almond Lemon and Mississippi Mud. I was especially ambitious and tried to make the almond cupcakes gluten free to accommodate some family dietary restrictions...only to realize after the fact that the almond paste I used has gluten in it! So I won't share that recipe...though they did end up tasting quite yummy. :-)
I'm still working on my frosting technique. I can't seem to make it even and properly swirly. As an added touch to these, I filled some with lemon curd and others with blueberry jam. The lemon curd in particular worked really well with the light almond flavor of the cupcakes.
For my other cupcake selection, I decided to go chocolatey. SUPER chocolatey. I've made the cake version of these Mississippi Mud Cupcakes before with good results and the cupcakes were equally delicious. They're dense and fudgy, almost like brownies, and the topping gives the cupcake a great texture and sweetness.
The biggest trick was getting the marshmallows to stay on the top of the rounded cupcakes prior to baking. But they turned out very well!
Here's the recipe, courtesy of Southern Living:
- 1 cup chopped pecans
- 1 cup butter
- 4 ounces semisweet chocolate, chopped
- 2 cups sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 (10.5-oz.) bag miniature marshmallows
- Chocolate Frosting (see recipe below)
- Place pecans in a single layer on a baking sheet.
- Bake at 350° for 8 to 10 minutes or until toasted.
- Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
- Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
- Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.
I doubled the recipe and it made like 36 cupcakes. It was ridiculous! But super tasty. :-) And I kept the icing recipe the same and STILL had a ton left over. Will use it on ice cream or maybe some fresh fruit. Here's that recipe (also from Southern Living):
- 1/2 cup butter
- 1/3 cup unsweetened cocoa
- 1/3 cup milk
- 1 (16-oz.) package powdered sugar
- 1 teaspoon vanilla extract
1. Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth.
The cupcakes were a hit, and Ollie was a little angel for the baptism, despite cutting tooth #2 the same day! Here he is with MAJOR HOTSAUCE, a little oily from the service (which his great-grandpa performed. It was so special!). :-)