Marshmallow Cream Chocolate Torte Cupcakes

Servings: About a dozen cupcakes


  • 12 tablespoons of unsalted butter
  • 12 ounces dark chocolate chips
  • 6 large eggs
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 1 7-oz. jar of Marshmallow cream
  • Raspberries, for garnish
  • Sprinkles, for garnish
  • Block chocolate, for shavings on top
Chocolate ganache

  • 4 ounces dark chocolate chips
  • 1/2 cup heavy cream
  • Pinch of salt
  1. Preheat oven to 350°F.
  2. Add eggs, sugar, and salt to a stand mixer and beat together on high until mixture is pale and thickened, about 5 minutes.
  3. Place butter and chocolate chips in a microwave-safe bowl and microwave for about 1 minute, until butter melts and chocolate gets soft. Mix until smooth.
  4. Add butter-chocolate to the egg mixture a little at a time, gently folding in each time.
  5. Pour batter into cupcake tins, with liners in place, and bake for about 20 minutes. Cupcakes are done when a toothpick inserted comes out clean. Let cupcakes cool to room temperature.
  6. Make the chocolate ganache, by heating the heavy cream in a microwave-safe bowl in the microwave for about 1 minute. Add the chocolate chips and salt to the cream and let stand for several minutes. Mix together until ganache is smooth.
  7. Using a small knife, pierce the center of each cupcake (try not to go all the way through the bottom), and fill each cake with marshmallow cream, using a pastry bag.
  8. Drizzle each cupcake with ganache and decorate with raspberries, sprinkles, and chocolate shavings, as you like.


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