I’m sure you’ve read about my dear friend Kristy-Anne from Up And Away Studios! Kristy-Anne is the photographer for the fig & fennel cookbook. She is a true artist, beautiful soul, and inspiration to many in many ways. She also shares my love of cupcakes. She made these amazing cupcakes for a birthday party last week and I asked her if she would share the recipe and be the guest blogger! The article below and gorgeous pictures are from her!
I love stripes. Quite a few people know this about me. People used to always say to me, “ohhh look it has stripes, you must love this?!”. People would buy me striped presents because surely I would love it! But truth be told, I don’t love all striped things. I am actually quite particular about what striped items I like, and what kinds of colours and widths those stripes should be.
I also love cupcakes. However, in the same way I am very particular about what stripes speak to me, I am even more particular about what cupcakes I love. I would say my initial interest in cupcakes stems from the fact that they are so darn cute, and are so perfectly portioned. A great cupcake is probably my favorite dessert. But I do not consider all cupcakes to be great. Not even from those big name brand chains out there. Sure there is piles and piles of yummy sweet icing (in my opinion, sometimes too much icing, I have to scoop it off) but often the cake part leaves me wanting so much more. My goal when it comes to these bite sized desserts is for the cake part to be equally as delicious (or at least close to it) as the icing. Icing should not be used to disguise a dry bland cake! I could go on and on. But in hopes that I can perhaps guest blog again, I should wrap this up.
A fellow cupcake lover shared this recipe with me, warning me that they were best eaten when warm. When these cupcakes are devoured warm, they are everything a cupcake should be. Not only are they pretty, they are moist and full of flavor. The scrumptiousness of these cupcakes has nothing to do with icing, as they are topped in a non-traditional fashion, I urge you to try this recipe, you won’t be sorry! Oh, and they are super easy to make, so now you really have no excuse to not make them.
Helpful hint, wait until guests arrive to bake them, and serve them about 5-10 minutes after they are taken out of the oven for the best result. If you have leftovers, freeze them and microwave them to get that same gooey chocolate effect.
Hot Chocolate and Marshmallow Cupcakes
8 oz. dark chocolate
1 cup room temperature butter
1 cup sugar
3/4 cup flour
1 tsp salt
1/2 cup of mini chocolate chips or grated chocolate
Marshmallows for decoration
1. Preheat oven to 350º
Melt chocolate and butter in double boiler or microwave until just melted (careful not to cook) set aside until just warm.
2. Cream eggs and sugar together until light and foamy. Add flour and salt and mix. Pour batter into the chocolate mixture and beat until batter is smooth.
3. Spoon batter into 12 cupcake papers. Sprinkle scant tsp of mini chocolate chips or grated chocolate over each cake and bake for 15 minutes. Remove from oven. They will be very moist inside (best served warm)
4. Place marshmallow on each cupcake. Put cupcakes under broiler for a few seconds until marshmallows start to brown. Wait a few minutes before eating as marshmallows will be very hot.