The Recipe
Chocolate Marshmallow Cake, inspired by the Hostessâ„¢ Cupcake
22
Ingredients
DESCRIPTION
Inspired by the classic grocery store devil’s food cupcake with the chocolate frosting made by Hostess™, this cake is sure to impress everyone that slices into it. Filling the cake isn’t hard, though you do have to let the cake cool completely before you fill it (about three hours or overnight) so keep that mind when you are making the cake. I have included step-by-step instructions (complete with photos) to help you with the filling and decorating so don’t panic about doing that (it’s easier than it looks). And though I usually make everything from scratch, including my own marshmallow cream, this time I “cheated†and bought a tub of cream from the store for convenience (plus, you know, it was on sale). Sometimes you just have to pick and choose your battles.
INGREDIENTS
- 3 oz dark bittersweet chocolate
- 1 cup (115 g) powdered sugar
- 1 cup buttermilk
- 1 cup boiling water
- 2 cups (280 g) all-purpose flour
- 1 3/4 teaspoon baking powder
- 3 large eggs
- 1 teaspoon sea salt
- 1/4 cup canola oil
- 1/2 cup (110 g) dark brown sugar
- 2 teaspoon whole milk
- 2 cups (230 g) powered sugar
- 2 teaspoon light corn syrup
- 1/4 cup whole milk
- 1 tablespoon instant coffee
- 7 oz (1 tub) store-bought marshmallow cream
- 2 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 cup (100 g) Dutch-processed cocoa powder
- 1 1/2 cups (300 g) white granulated sugar
- 1/2 cup (115 g or 1 stick) salted butter
- 1 teaspoon baking soda
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |