Happy Wednesday! It dawned on me the other day that next weekend is our Canadian Victoria Day holiday, which is essentially our first, and very celebratory, long weekend of the year. For my family, it marks the beginning of summer, the beginning of weekends at the lake, and, for me, the beginning of attempts to figure out how to pack up and serve towering layer cakes at the cottage. I started thinking about what I was going to bake and bring for the holiday weekend, and I realized that cupcake versions of my favourite cake recipes and combinations just may be the answer. Typically, I tend to choose layer cakes over cupcakes for most occasions (and clearly blog posts–this is my first ever cupcake post in the 9 months I’ve had this blog), but summer weekends, camping, time at the lake, picnics–these may all be perfect reasons to add more cupcaking to my to-bake list. Once I started brainstorming and translating my layer cakes into cupcakes, there were a few I was eager to do right away, and this was the first one to come to mind. Actually, I have several more coming this week for you, so let’s call this part 1 of several cupcake-themed posts, so stay tuned!
You may recall the Campfire Delight: 6-Layer Chocolate Malted & Toasted Marshmallow Cake I posted a few months back–I hold this one close to my heart. Truly. It’s in my top 3 cakes of all time, with the dark richness of the chocolate cake paired with creamy malt-infused Belgian chocolate frosting, and fluffy (but decadent) toasted marshmallow filling using real toasted marshmallows. For my taste, the combination of flavours and textures is simply to die for, so to turn it into mini campfire delights was a sweet way to start the week! I should also note that turning some of the cakes into cupcakes works well for that extra batter when you do make the cake version, as well as the remaining frosting and filling. A perfect little way to taste test your cake, share with the kids, or gain some extra neighbour love.
This was the original Campfire Delight Cake sliced, and as you can see, packing up this cake and serving summer-style may pose a few issues, so Campfire Delight Cupcakes it will be . . .
Essentially, a Campfire Delight Cupcake is the same rich, dark chocolate cake using premium Callebaut extra dark cocoa powder and buttermilk, injected with a dollop of Toasted-Marshmallow Filling, then frosted with a generous swirling of Malted Belgian Chocolate Frosting, and finally, some Dutch dark chocolate sprinkles and a chocolate malt ball. Delightful and decadent, all at once. Camping and convenience aside, cupcake versions of some of my layer cakes may be just the answer when you want a quick and easy dessert with the same flavours, or, well, for anyone who has a touch of the cupcake fever. I can also imagine these stacked up and served on a rustic chic outdoor wedding dessert table. Ohh, yes, I love that idea. Wedding do-over, please! Actually, wait, a wedding do-over has the potential for being a borderline scary thought.
- 3/4 cup + 2 tablespoons 110 g all-purpose flour
- 1 cup 200 g white sugar
- 1/3 cup 60 g dark cocoa powder (I use Cacao Barry Extra Brute)
- 1 teaspoon 6 g baking soda
- 1/2 teaspoon 3 g baking powder
- 1/4 teaspoon 2 g salt
- 1/2 cup 120 mL buttermilk, at room temperature
- 1/2 cup 120 mL brewed coffee or espresso, hot
- 1/4 cup 60 ml vegetable oil
- 1 egg room temperature, lightly beaten
- 1-1/2 teaspoons 7.5 mL pure vanilla extract
- 8 large white marshmallows
- 1/2 cup 63 g icing sugar (confectioners' or powdered), sifted
- 1/2 cup butter 113 g(1 sticks), at room temperature
- 1/4 teaspoon 1.25 ml pure vanilla extract
- 1/2 jar 107 g marshmallow cream (such as Marshmallow Fluff)
- 1 cup 2 sticks(227 g), at room temperature
- 2 cups 250 g icing sugar (confectioners' or powdered), sifted
- 1/3 cup 38 g Ovaltine Classic (brown in colour)
- 1-1/2 teaspoons 7.5 ml pure vanilla extract
- pinch of salt
- 4 oz 125 g quality Belgian chocolate, chopped, melted and cooled
- 1/4 cup 60 ml whipping (35% fat) cream
- Note Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or Ovaltine that is not brown in colour you can add an extra 3 oz, or so, of melted chocolate.
Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)
In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
Add whipping cream and beat on med-high speed for another minute.
Best used right away.
Once cupcakes are cool, cut a cone shape hole from the top center of the cupcake downward, using a sharp paring knife or small spoon.
Using a small spoon, or piping bag fitted with plain round piping tip, fill the cupcake hole with Toasted Marshmallow Filling until it's level with the top of the cupcake.
Fill a large pastry bag (18") fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the Malted Belgian Chocolate Frosting in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.
Top with real chocolate sprinkles and chocolate malt candy, such as Whoppers or Maltesers.
Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!). If you do refrigerate, serve at room temperature.
Good luck & enjoy!