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

Servings:-12+
150 g butter
150 g cane sugar
large eggs
450 g melted dark chocolate (divided)
130 g flour
2 tbsp cocoa
1 tsp baking powder
¼ tsp salt
8 tbsp egg liqueur (divided)
egg white
400 g sugar
½ tsp lemon juice
180 g cream pudding
60 ml vegetable oil
Metric
Imperial

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

Nutrition per serving

Cal
634
Protein
9 g
Fat
31 g
Carb
77 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.
    • 150 g butter
    • 150 g cane sugar
    • 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

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

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

    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.
    • 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

    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!
    • 350 g melted chocolate
    • 60 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!