Eggnog cupcakes with marshmallow frosting

Step 1/7

• 150 g butter
• 150 g cane sugar
• 2 large eggs
• 100 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

• 130 g flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• ¼ tsp salt

• mixing bowl

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

Step 3/7

• 3 tbsp egg liqueur

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

Step 4/7

• 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

• 8 egg white
• 400 g sugar
• ½ tsp lemon juice
• 180 g cream pudding
• 5 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

• 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.