In my opinion, all of the chocolate cupcake recipes out there are all the same. Make the cake and top with some chocolate icing. I thought about combining one of my favourite frostings with the great combination to make a unique cupcake that people still love.
The recipe makes a great simple and reliable chocolate cake recipe and I dip the cake into desiccated coconut if you wish, giving the effect of snowfall. The frosting is a marshmallow frosting and is the exact same recipe as the marshmallows which I posted yesterday: https://andrewinthekitchen.wordpress.com/2013/12/18/homemade-marshmallows/
One important tip is not to overfill the cupcake cases otherwise you get an unacceptably domed top which isn’t suitable for piping on the frosting. If your cake does rise to a dome, simply cut off the top for a flat base and eat the offcuts. Alternatively, use a palette knife to coat the whole dome in frosting.
100g self-raising flour
25g cocoa powder
100g sugar (use brown sugar for a better flavour)
Pinch of salt (salt enhances the chocolate flavour)
50g desiccated coconut
- Preheat the oven to 170°C. Line a 12-hole muffin tin with 12 Christmassy paper cases – you can find these in some supermarkets.
- Place all the ingredients into the bowl and using an electric hand whisk, combine until well mixed and everything is evenly distributed i.e. no streaks of Stork or cocoa powder.
- Put one tablespoonful of mixture into each cupcake cases and flatten out using a teaspoon. Take an additional teaspoonful of mixture and smooth. If you don’t want to do this, fill the cases two-thirds full.
- Bake for 15 – 20 minutes until an inserted skewer comes out clean.
- Follow the instructions to make the marshmallow frosting – it takes the exact same time to mix up.
- Place the desiccated coconut into a large deep bowl.
- If the cupcake has not domed, place some of the frosting into a piping bag and pipe a snowball round onto the top of the cake and dip into the bowl with the coconut. If it has domed, use a palette knife to spread the frosting all around the cake and dip into the coconut.
- Shake off the excess and allow the frosting to set before placing into gift boxes lined with greaseproof paper.
If you want to, do not dip into the coconut but using a blowtorch (or placing the cakes under a hot grill) to brown the marshmallow. To give as gifts, place into gift boxes lined with greaseproof paper.