Cupcakes with chocolate cream and vanilla icing
Description
This recipe will yield 12 cupcakes.
Instructions
- 1
Step 1
1. Preheat the oven to 160 degrees. Spray the mold with oil. Grind the crackers in a food processor. Add sugar and mix. Add butter and mix thoroughly until the mixture resembles wet sand. Place the mixture into the mold cavities and press firmly against the bottom to form cup shapes. Bake until golden, 10 to 12 minutes. Let cool completely.
- 2
Step 2
2. In a medium bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, beat butter and sugar. Add eggs one at a time, beating well after each addition. Mix in vanilla. Add 1/3 of the flour mixture to the bowl and mix. Add half of the sour cream and mix. Repeat, alternating flour in 2 additions and the remaining sour cream. Spoon 2 tablespoons of batter into each cup.
- 3
Step 3
3. Bake for 15-18 minutes. Let cool completely.
- 4
Step 4
4. Combine sugar, egg whites, cream, and cream of tartar in a bowl set over a saucepan of boiling water. Whisk the mixture to prevent the egg whites from solidifying, until the mixture reaches 70 degrees. Remove the bowl from heat and whisk until thick, then add vanilla extract.
- 5
Step 5
5. Place the chopped chocolate in a bowl. In a small saucepan over medium heat, bring the cream to a boil. Remove from heat and pour over the chocolate. Let it sit for 10 minutes, then whisk until smooth. Allow to cool completely. Frost the cupcakes and lightly bake in the oven until the frosting darkens.
- 6
Step 6
6. Pour over chocolate cream and decorate with mini marshmallows if desired.