Eggnog cupcakes with marshmallow frosting

Eggnog cupcakes with marshmallow frosting

Based on 13 ratings
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Difficulty

Medium 👍
30
min.
Preparation
18
min.
Baking
45
min.
Resting

Ingredients

Servings2
25 g
butter
25 g
cane sugar
large eggs
75 g
melted dark chocolate (divided)
21⅔ g
flour
tbsp
cocoa
tsp
baking powder
tsp
salt
1⅓ tbsp
egg liqueur (divided)
1⅓
egg white
66⅔ g
sugar
tsp
lemon juice
30 g
cream pudding
10 ml
vegetable oil
MetricImperial

Utensils

mixing bowl, oven, cupcake pan, paper muffin cup liners, stand mixer or hand mixer with beaters, wire rack, decorating tip, pot, piping bag, kitchen thermometer, heatproof bowl, small bowl, knife

How-To Videos

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-prepare-marshmallow-frosting

How to prepare marshmallow frosting

Nutrition per serving

Cal634
Protein9 g
Fat31 g
Carb77 g
  • Step 1/7

    Preheat oven to 200°C/390°F. Line a muffin pan with muffin cups and set aside. In a mixing bowl, cream butter and brown sugar on high speed. Add eggs one at a time and combine well. Fold in melted, lukewarm chocolate.
    • 25 g butter
    • 25 g cane sugar
    • large eggs
    • 16⅔ g melted dark chocolate
    • mixing bowl
    • oven
    • cupcake pan
    • paper muffin cup liners
    • stand mixer or hand mixer with beaters

    Preheat oven to 200°C/390°F. Line a muffin pan with muffin cups and set aside. In a mixing bowl, cream butter and brown sugar on high speed. Add eggs one at a time and combine well. Fold in melted, lukewarm chocolate.

  • Step 2/7

    In another mixing bowl, stir together flour, cocoa powder, baking powder, and salt.
    • 21⅔ g flour
    • tbsp cocoa powder
    • tsp baking powder
    • tsp salt
    • mixing bowl

    In another mixing bowl, stir together flour, cocoa powder, baking powder, and salt.

  • Step 3/7

    Add flour mixture to wet ingredients and stir well. Add egg liqueur and stir briefly one more time.
    • ½ tbsp egg liqueur

    Add flour mixture to wet ingredients and stir well. Add egg liqueur and stir briefly one more time.

  • Step 4/7

    Fill each muffin cup halfway with batter and bake in oven at 200°C/390°F for approx. 16 – 18 min. Cool on a wire rack.
    • oven
    • wire rack

    Fill each muffin cup halfway with batter and bake in oven at 200°C/390°F for approx. 16 – 18 min. Cool on a wire rack.

  • Step 5/7

    Place egg white, sugar, and lemon juice in a heatproof bowl and set over a pot of simmering water. Be careful that the bowl does not touch the water. Cook for approx. 5 - 6 min., stirring often, until mixture reaches 71°C/160°F, or until sugar is dissolved. Remove from heat and continue to stir for approx. 5 - 6 min., until mixture is thick and shiny. Transfer frosting to a piping bag. In a small bowl, mix together cream pudding and egg liqueur until smooth. Set aside.
    • 1⅓ egg white
    • 66⅔ g sugar
    • tsp lemon juice
    • 30 g cream pudding
    • tbsp egg liqueur
    • decorating tip
    • pot
    • piping bag
    • kitchen thermometer
    • heatproof bowl
    • stand mixer or hand mixer with beaters
    • small bowl

    Place egg white, sugar, and lemon juice in a heatproof bowl and set over a pot of simmering water. Be careful that the bowl does not touch the water. Cook for approx. 5 - 6 min., stirring often, until mixture reaches 71°C/160°F, or until sugar is dissolved. Remove from heat and continue to stir for approx. 5 - 6 min., until mixture is thick and shiny. Transfer frosting to a piping bag. In a small bowl, mix together cream pudding and egg liqueur until smooth. Set aside.

  • Step 6/7

    With a knife, cut a small portion out of the center of each cupcake, remove cake, and fill with egg liqueur cream. Pipe marshmallow frosting into a high pyramid on top of each cupcake and refrigerate for approx. 30 min.
    • knife

    With a knife, cut a small portion out of the center of each cupcake, remove cake, and fill with egg liqueur cream. Pipe marshmallow frosting into a high pyramid on top of each cupcake and refrigerate for approx. 30 min.

  • Step 7/7

    Stir melted chocolate and vegetable oil together until smooth and let cool down for approx. 5 min. As soon as glaze is lukewarm, dip cupcakes, marshmallow frosting-first, to coat. Let dry before serving. Enjoy!
    • 58⅓ g melted chocolate
    • 10 ml vegetable oil
    • small bowl

    Stir melted chocolate and vegetable oil together until smooth and let cool down for approx. 5 min. As soon as glaze is lukewarm, dip cupcakes, marshmallow frosting-first, to coat. Let dry before serving. Enjoy!

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