Created By: Everyday with Rachel Ray
Difficutly: very easy
Time: 25 Min
Portion: 12 servings
Ingredients:
(5) 3.5-ounce bars dark chocolate
3 1/2 sticks plus 4 tablespoons unsalted butter, softened
3 large eggs, beaten
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon plus 1/8 teaspoon salt
2 1/2 cups flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
1 tablespoon corn syrup
1 cup confectioners\’ sugar
(1) 7.5-ounce jar marshmallow cream
Directions:
1. Preheat the oven to 350°. Line two muffin pans with baking liners. Chop 3 chocolate
bars and place in a small bowl. Chop the remaining 2 chocolate bars and place in
another small bowl. In a large saucepan, melt 2 sticks butter in 2 1/4 cups water,
stirring often, over medium heat. Remove from the heat and whisk in the 3 chopped
chocolate bars until melted. Whisk in the eggs, vanilla and 1/2 teaspoon salt. Whisk in
the flour, granulated sugar and baking soda. Divide the batter among the muffin cups,
filling each three-quarters full. Bake until the muffins spring back when gently pressed,
about 25 minutes. Let cool completely, then turn out of the pans.
2. In a medium bowl, combine the remaining 2 chopped chocolate bars, 1 1/2 sticks butter
and the corn syrup; microwave at medium power for 1 minute. Stir, then microwave 1
minute more at medium power. Stir until smooth.
3. Dip the top of each cupcake into the chocolate glaze and set right side up on a cooling
rack. Dip each cupcake two more times. Let stand until the glaze is set, about 1 hour.
4. Using an electric mixer, beat the remaining 4 tablespoons butter, the confectioners\’
sugar and remaining 1/8 teaspoon salt at high speed until fluffy. Add the marshmallow
cream and mix at medium speed. Transfer to a pastry bag fitted with a small tip.
Decorate the cupcakes with a zigzag design, or dollop with a spoon.