Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
makes 24 cupcakes
Cake Batter
1½ cups cake flour
¾ cups granulated sugar
½ brown sugar
¼ cup cocoa powder (do yourself a favor, don’t use Hershey’s! I myself use Ghiradelli. But I have heard good things about Askinosie.. but it isn’t sold in my area and I am far too inpatient to wait for it in the mail)
1 teaspoon baking soda
¼ teaspoon salt
1 cup boiling water
1 cup milk
1/3 cup vegetable oil
¼ cup mayonnaise (fully leaded… do not attempt to use the low/non fat stuff)
1 cup coconut
1 tablespoon apple cider vinegar
1½ teaspoon pure vanilla extract
Cream Cheese & Marshmallow Floater
8 ounces softened cream cheese
½ cup confectioner’s sugar
1 large egg
1 teaspoon pure vanilla
pinch of salt
1 cup small marshmallows
Chocolate Drizzle
8 ounces semisweet chocolate, finely chopped
½ stick butter
½ cup heavy cream
pinch of salt
1 teaspoon vanilla
Caramel Drizzle
1 cup sugar
3 tablespoons water
1 cup heavy cream
Directions:
Preheat oven to 320ºF. In a large bowl sift together flour, both sugars, cocoa powder, flour, baking soda, and salt. Add boiling water and stir till mixture is completely wet. Add milk, oil, vinegar, vanilla, and mayonnaise whisking well after each addition. Fold in coconut.
Cream Cheese & Marshmallow Floater
Cream together cream cheese, sugar, and egg. Add vanilla and salt stirring and stir well. Fold in marshmallows.
Fill cupcake cup ¼ of the way. Drop in a tablespoon of cream cheese mixture, and then pour batter over. The cream cheese and marshmallow will float up to the top when baking. Bake till a skewer comes out clean, approximately 20 minutes
Line a baking sheet with parchment paper and lay out a thin layer of coconut. Bake at 450ºF until toasted brown. Pull out and immediately toss.
Chocolate Drizzle
In a medium size bowl add chocolate, butter, and salt. Bring cream to a boil and pour over chocolate, and stir till it reaches a creamy consistency. Add vanilla and let cool.
Caramel Drizzle
In a heavy sauce pan over medium high heat bring sugar mixture to a boil. Once it starts to boil swirl pot frequently to prevent burning. Once sugar turns to an amber color immediately take off of the heat and quickly add heavy cream. This will cause the sugar to seize and stop cooking. This is important because at this temperature the sugar can go from caramel to burned nasty mess in an instant. Put the mixture back on the flame once the sugar has seized and stir constantly until it reaches a smooth consistency. Allow to cool and stir often.
Drizzle Chocolate and caramel over your cooled cupcakes. Pile on a little bit of toasted coconut, and place 2 small marshmallows on top. With a culinary torch roast those marshmallows! Be careful not to catch the liner on fire… I did it a few times. Just blow it out. Once your marshmallow has toasted then drizzle on more chocolate and caramel.