Thursday, July 15, 2010

Cookies and Cream cupcake!

Today I made a Chocolate cupcake with a marshmallow fluff filling with a Cookies and Cream mascarpone frosting.

My goal was to try to make the most moist and fluffy cupcake ever. This is the first time I've incorporated three techniques that should make a moist cake: 1. Used cake flour instead of all-purpose flour
2. Used oil instead of butter
3. Folded in whipped egg whites instead of beating the whole egg in the batter

I have to say the cupcake was super yummy, but I am highly critical of my own creations. The cake portion could be more moist so more oil next time. Also, it could use a bit more cocoa for a stronger chocolate flavor. The marshmellow fluff filling and the frosting were light and super yummy. The filling and frosting both had similar tastes, so perhaps next time I can try to make them a different flavor (maybe caramel). When I ate the cake with the filling and the frosting together, it really does melt in your mouth.


1. 1/2 cup plus 2 tablespoons cake flour
2. 1/3 cup unsweetened Dutch-process cocoa
3. 1/2 teaspoon baking powder
4. 1/4 teaspoon baking soda
5. Pinch of salt
6. 2 large eggs, separated
7. 1/3 cup canola oil
8. 1/2 cup plus 2 tablespoons sugar
9. 2 tablespoons water

1. 3 tablespoons unsalted butter, softened

2. 3/4 cup Marshmallow Fluff
3. 1 1/2 tablespoons plus 1 teaspoon heavy cream

1/4 cup softened butter
1 8 ounce container mascarpone, at room temperature
3 tablespoon of shortening
Fold in 1 crushed oreo cookies

1. MAKE THE CUPCAKES: Preheat the oven to 350°. Spray a 12-cup nonstick muffin pan with vegetable oil spray. In a medium bowl, sift the flour and cocoa with the baking powder, baking soda and salt. In another bowl, using an electric mixer, beat the egg yolks with the canola oil, 1/2 cup of the sugar and the water. Beat in the dry ingredients at low speed until smooth.
2. In a clean bowl, using clean beaters, beat the egg whites at high speed until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until stiff and glossy. Beat one-fourth of the whites into the batter, then fold in the remaining whites until no streaks remain. Spoon the batter into the muffin cups, filling them halfway. Bake for 15 minutes, or until the cupcakes are springy when touched. Let the cupcakes cool for 5 minutes, then turn them out onto a wire rack to cool completely.
3. MAKE THE FILLING: In a medium bowl, beat the Marshmallow Fluff, butter, and 1 1/2 tablespoons of the heavy cream at medium speed until fluffy.
4. Using a pear knife, cut out a scope of the cupcake. Using a spoon, add a small spoonful of filling into the cupcake and then replace the top back on the cake.
5. MAKE THE FROSTING: Beat the mascarpone cheese, shortening, and butter together until creamy. Then fold in the crushed oreo cookies. Do not overbeat as it will make the frosting to look gray.

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