In my time away from Bloghungry, my brother had his 29th birthday. Every year I make him a birthday cake and every year he requests a chocolate cake with chocolate icing. To make it more interesting I try to use a different recipe each time. These recipes are from my friend and mentor Anne Byrn, The Cake Mix Doctor. This was my first experience with marshmallow frosting. It was a rollercoaster of emotions for me, but I was very happy with the result. These are best made a day in advance to allow the frosting to set.
Chocolate Chocolate Chip Cupcakes (makes 24-26) 18.25 oz pkg devils food cake mix Place rack in center of oven and preheat to 350 degreees. Place muffin liners in muffin pans. In a large bowl, place cake mix, pudding mix, eggs, oil, sour cream, and water and blend with an electric mixer on low for 1 minute. Scrape the sides of bowl and continue to blend on medium speed for 2-3 minutes. Fold in the chocolate chips, making sure they are evenly distributed thoughout the batter. Scoop even amounts into muffin cups and bake for 12-14 minutes or until cake springs back to the touch. Remove from oven and let cool. Chocolate Marshmallow Frosting 4 cups powdered sugar Sift sugar and cocoa together into a large bowl and set aside. Place marshmallows, butter, and milk in a medium sized sauce pan over low heat. Stir marshmallows until melted, 3-4 minutes. Remove from heat and combine with sugar mixture. Add vanilla and stir until smooth and satiny. Use at once to spoon over and ice cup cakes.
3.9 oz pkg chocolate pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semisweet chocolate chips
24-26 muffin liners
1 cup cocoa powder
1 stick butter
12 large marshmallows
2/3 cup milk
2 teaspoons vanilla extract
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