If you are craving for sweet, I mean really sweet dessert this is perfect for you… the combination of raspberry jam and the gooey marshmallow can really kill your craving for sugar in no time.
Since I always try to cut sugar from recipes that I follow, I must admit… after one of this mini cupcakes every living cell of my body will be asking for insulin…so be prepared.
This recipe was adapted from Desserts Magazine Issue 25 for the devil’s food cake and the Fluffy Marshmallow was taken from the issue 29.
Next time making this cupcakes, I will use the regular size cup, so the ratio of raspberry jam and cake will be lower, therefore not overwhelmingly sweet, but it is up to you and what you and your family like.
Ingredients:
Devil’s Food Cake
½ cup natural cocoa powder
½ boiling water
¼ cup milk
1 teaspoon vanilla extract
½ stick butter
½ sugar
1/3 cup sugar
¼ cup canola oil
2 large eggs
1 cup all-purpose flour
¾ teaspoon baking soda
Fluffy Marshmallow
3 large egg white
¾ cup sugar
2 tablespoons golden syrup
Pinch of salt
1 teaspoon vanilla extract
Method:
Devil’s Food Cake
Preheat oven to 350F
In a medium bowl combine the flour and baking powder, and sift twice. Set aside.
In another bowl place the cocoa powder and add the boiling water, mix well and then add the milk and the vanilla extract.
Beat the butter and the sugars until light and fluffy. Slowly pour the oil and mix until well combined
Add the eggs, one at the time, until a smooth texture.
Add 1/3 of the flour mix to the butter/egg mixture until well incorporated. Add approximately ½ of the cocoa mix to the batter, and mix lightly until combined. Repeat the previous steps until the lst 1/3 flour mix.
Spoon the batter into cupcakes cases.
Bake for 18 to 20 minutes, or until a wooden skewer inserted in the center of the cupcake comes out clean.
Remove and let the cupcakes cool on a wire rack.
Fluffy Marshmallow
Place all the ingredients in a heatproof bowl and place the bowl over a sauce pan of boiling water. Whisk using a stand mixer until frothy and slightly opaque, about 10 to 15 minutes.
Remove from the heat and continue to whip on high speed until the mixture turns white and thick and holds its shape.
Assembly
Use a cupcake corer of a knife make a deep opening in the center of the cupcake.
Spoon the raspberry jam into each opening.
Frost the cupcakes with the fluffy marshmallow using a piping bag or spatula. If desire torch lightly the marshmallow but be careful with the cupcake liners.
If you enjoy this cake, you might want to check on Chiffon Black Forest Cake or the Chocolate Cake with Ganache and Fresh Raspberries.
