Introduction
There’s something deeply nostalgic about the classic chocolate cupcake with its distinctive cream filling and iconic white swirl. By making them from scratch, you control the quality of every component, resulting in a treat that’s far superior to the store-bought original. You’ll love the perfect balance of moist cake, sweet cream, and rich chocolate glaze.
Prep & Cook Time
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Servings: 17 cupcakes
Ingredients
- 1½ cups cake flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ⅔ teaspoon salt
- ½ cup vegetable shortening
- 1 cup granulated sugar
- 1 cup whole milk
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 2 teasoons vanilla extract
- 2 large egg whites (room temperature)
- ⅔ cup granulated sugar
- 8 teaspoons water
- 1 cup dark chocolate chips
- 1 cup heavy cream
- ¼ cup vegetable shortening
- ½ cup powdered sugar (sifted)
- 1½ teaspoon whole milk
Instructions
- Make the Cupcakes: Preheat oven to 350°F (175°C). Line 17 cups of two muffin tins with paper liners.
- In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the ½ cup vegetable shortening and the first 1 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add the whole milk, eggs, egg yolk, and vanilla extract. Mix on medium speed until well combined.
- Divide the batter evenly among the 17 prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Marshmallow Filling: In a large, very clean heatproof bowl, combine the 2 egg whites, the second ⅔ cup granulated sugar, and the 8 teaspoons water. Set the bowl over a pot of gently simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
- Whisk constantly until the sugar dissolves and the mixture is very warm to the touch (about 160°F). Immediately remove from heat.
- Using an electric mixer with the whisk attachment, beat the warm egg white mixture on high speed until stiff, glossy peaks form and the bowl is completely cool, about 8-10 minutes. This is your marshmallow filling. Transfer to a piping bag fitted with a small round tip (like a Bismarck tip).
- Fill the Cupcakes: Insert the piping tip into the top center of each cooled cupcake and gently squeeze to fill with marshmallow cream. You will feel the cupcake expand slightly. Set aside.
- Make the Chocolate Ganache Glaze: Place the 1 cup dark chocolate chips in a medium heatproof bowl. In a small saucepan, heat the 1 cup heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate chips. Let it sit for 1 minute, then whisk until completely smooth. Whisk in the ¼ cup vegetable shortening until fully incorporated and glossy.
- Glaze the Cupcakes: Carefully dip the top of each filled cupcake into the chocolate ganache, letting the excess drip off. Place on a wire rack to set for at least 30 minutes.
- Make the Decorative Swirl: In a small bowl, whisk together the sifted ½ cup powdered sugar and the 1½ teaspoon whole milk until a thick, pipeable icing forms. Add more milk drop by drop only if needed.
- Transfer this icing to a small piping bag or a zip-top bag with a tiny corner snipped off. Pipe the classic curly-cue loops across the top of each set cupcake. Let the icing set before serving.
Variations
- Twist on the Swirl: Instead of the classic white loops, try piping simple dots, a single line, or a personalized initial.
- Dipped vs. Spread: For a thicker, more rustic glaze, skip dipping and spread the ganache on top with an offset spatula.
- Mini Cupcakes: Use a mini muffin tin to create bite-sized versions, adjusting the bake time to 10-12 minutes.
- Flavor Infusion: Steep a flavor like mint or orange zest in the warm heavy cream for the ganache before straining it over the chocolate chips.
Tips for Success
- Room Temperature is Key: Ensure eggs, egg whites, and milk are at room temperature for proper emulsification and maximum volume in both the cake and the meringue.
- Don’t Overfill: When filling the cupcakes, stop piping when you feel slight resistance to avoid bursting the cake.
- Cool Completely: The cupcakes must be completely cool before filling and glazing, otherwise the filling will melt and the glaze won’t set properly.
- Clean Bowl for Meringue: Any trace of fat in the bowl or on the whisk will prevent the egg whites from reaching stiff peaks.
Storage & Reheating
FAQ
Can I use all-purpose flour instead of cake flour?
For a more tender crumb, cake flour is highly recommended. If necessary, you can make a substitute: for every 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together twice.
Why is my marshmallow filling runny?
This likely means the egg whites were not beaten long enough, or the mixture wasn’t cooled completely. Ensure you beat until the bowl feels cool to the touch and stiff, glossy peaks hold their shape.
Can I use butter instead of vegetable shortening?
For the cake, shortening provides a specific texture. Substituting butter may alter the cupcake’s moisture and rise. For the ganache, shortening gives it a sheen and stable texture at room temperature; butter can be used but may make it softer.
My ganache is too thick/thin. How can I fix it?
If too thick, gently reheat it in short bursts in the microwave, stirring between, or whisk in a tiny amount of warm cream. If too thin, let it cool at room temperature longer to thicken, or add a few more chocolate chips.
How do I know when the cupcakes are filled enough?
You’ll feel the cupcake expand slightly and see a small amount of filling may puff out of the insertion hole. Stop when you feel firm resistance.
Can I make components ahead of time?
Yes. Bake and cool the cupcakes 1 day ahead. Prepare the marshmallow filling and ganache the day of assembly, as the filling is best used fresh and the ganache sets when cooled.