What Makes This Recipe So Good
I know, most of you have been eating s’mores since you were wee, and you love the way that marshmallows melt into creamy hot chocolate, but just these two together–graham cracker unnecessary–are the new Kate and William of the dessert repertoire. A rich, slightly spiced chocolate cupcake with a moist crumb topped with a sticky marshmallow frosting is perfect, the fluffy white goo balancing out the heady chocolate. But when you break out the kitchen torch and brûlée the piped edges, the pairing is taken to another level. The crispy shell, perfectly browned to an elegant hue, the mere hint of a smokiness that lightens the marshmallow sweetness just enough – it’s a must.
Why You’ll Love This Frosting
Have you ever gone to make frosting and realized you’ve got, what, 14 pounds of granulated sugar on hand, but no powdered sugar? Or.. is that just me? Either way, this marshmallow frosting recipe makes use of a few eggs whites and some white sugar, ingredients you probably always have on hand. I love that I don’t have to coat the counter in a dusting of powdered sugar for this recipe, and there’s nothing more satisfying than beating simple eggs whites into a luxurious, airy cream with an almost otherworldly gloss.
Tips for Success
I added a bit of cinnamon to my favorite chocolate cupcake batter to bring out the chocolatiness and a suggestion of a steaming cup of hot cocoa. I piped the quick and super easy marshmallow frosting with a star tip and then chilled them in the fridge to encourage the frosting to keep its shape beautifully. Make these.
