I'm nearly a month late sharing this recipe, but Jeremy is still 29 so it's not too late.
I originally intended to make this a "naked cake," but with traveling with cake I opted for the easy cupcake. I'll still tell you how I'd put it together as a naked cake though.
For ole J's birthday we headed out to Thibodaux to hang out with a few friends. I really should have taken pictures of everyone hanging out, but it is so awkward to do that sometimes.
Jeremy for one hates being photographed, and I always feel like the creepy blogger every time I break out my camera. So that's why you're only getting pics of cupcakes... because they didn't argue with me.
For these babies I upgraded my usual marshmallow frosting and juiced up my dolled up cake mix a bit more. I did tick my self off just a bit with the cupcakes though, like I said traveling throws me off, I over baked them by 4 minutes because I thought they needed it and they didn't.
Don't make my mistakes and follow the box cooking time.
I realize at this point you probably like, "Dad-gum Emily, you have a thing for chocolate and marshmallow. Didn't you just post a S'mores cake recipe?"
I must answer yes, yes I did.
And I'd eat marshmallow frosting and chocolate cake at everymeal if it was healthy.
I seriously need to Paleo-up this recipe.
By the way, this is very similar to my original frosting recipe, but I was inspired to use brown sugar thanks to I Wash You Dry.
Fudgy Cupcakes with Caramel Marshmallow Frosting::
serves 12
Cupcake Ingredients::
1 box Devil's Food cake mix (follow regular instructions with eggs, oil, & water)
1 large egg (in addition to the box instructions)
1/2 cup plain greek yogurt
1 package of instant Hershey's Chocolate Pudding mix
Directions::
Combine eggs, oil, water, & yogurt with a whisk until creamy and free of lumps.
Stir in instant pudding and Devil's Food cake mix. Don't overmix or you could end up with a cake that doesn't rise correctly. Just mix well and move along, it can still have small lumps.
Line a cupcake pan with liners and scoop in 1/4 cup of cake batter. (I know it seems like a lot, but I like overfilled cupcakes)
Bake according to box instructions. 25 mins was plenty for mine, however humidity and elevation have to be taken into consideration. Just don't over do what is reccomended. They should be moist.
Let cool and frost with Caramel Marshamllow Frosting.
Caramel Marshmallow Frosting::
Ingredients:
4 egg whites
1 cup brown sugar
1 tsp vanilla
Directions:
Whisk sugar and egg whites in a double boiler until sugar is dissolved. Mixture should be pretty warm to the touch. It will take about 5 minutes. (I put my KitchenAid stand mixer bowl over a pot and got to work, it had a handle and was easy to work with.) Remove from heat, add vanilla, and beat on medium-high speed for 3 minutes, could take longer depending on humidity. Should be stiff and slightly resemble marshmallow fluff.
If it's a high humidity day this frosting will not stiffen up completely. Be sure to allow it to cool in the fridge before piping onto cooled cupcakes.
To assemble as a Naked Cake::
The original plan was to back two round cakes. As the filling for the center arrange sliced strawberries and then top generously with frosting. Place the other cake on top, secure with toothpicks or skewers, and pipe remaining frosting on top. Arrange remaining strawberries in the center.
Like I said I really wanted this to be a naked cake, so I'll probably remake it and phtograph it all over again.
What is your favorite cupcake/icing combo?
Don't forget to enter to win one of two great baby bracelets from One Beautiful Baby!
