Simple Way to Prepare Favorite My Brownie Cupcakes with Marshmallow Frosting
Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, Easiest Way to Make Super Quick Homemade My Brownie Cupcakes with Marshmallow Frosting. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from My Brownie Cupcakes with Marshmallow Frosting, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Brownie Cupcakes with Marshmallow Frosting delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My Brownie Cupcakes with Marshmallow Frosting is 12 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook My Brownie Cupcakes with Marshmallow Frosting estimated approx 20 minutes.
To begin with this recipe, we must first prepare a few ingredients. You can have My Brownie Cupcakes with Marshmallow Frosting using 15 ingredients and 4 steps. Here is how you cook that.
It's like eating a chocolate covered marshmallow or a smores with out the graham cracker. You get a rich chocolate brownie base and a melt-in-your-mouth light as air toasted marshmallow topping.
Ingredients and spices that need to be Take to make My Brownie Cupcakes with Marshmallow Frosting:
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup + 2 tbsp cocoa powder
- 3/4 cup butter, melted
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 tbsp milk
- Marshmallow Frosting:
- 4 large egg whites
- 1 cup granulated white sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Instructions to make My Brownie Cupcakes with Marshmallow Frosting
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine (batter will be thick).
- Divide batter among 12 paper lined muffin cups filling each about 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 20 minutes (lesser for gooier brownies). Allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then pipe Marshmallow Frosting over cupcakes and toast edges of frosting with a kitchen torch if desired.
- Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are warm to the touch and sugar has dissolved, about 3 - 4 minutes. Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 5 - 7 minutes.
- Tips:
Pipe the frosting. Much easier.
Top with a toasted crispy marshmallow.
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