Mallow Cupcake Cookies

Mallow Cupcake Cookies

Scroll to find recipe and step by step instructions.

Servings Size:

• makes approximately 9-11 cookies

Measurements:

Dough:

• 3/4 cup butter

• 1/2 bar of unsweetened chocolate

• 3/4 cup white sugar

• 3/4 cup brown sugar (packed)

• 2 tsp vanilla

• 1 tbsp molasses (optional but recommended)

• 1 tbsp corn syrup (optional but recommended)

• 2 tsp espresso powder (optional but recommended)

• 1 tsp baking powder

• 1 1/4 cup all-purpose flour (do not pack flour)

• 1/2 cup cocoa powder (I recommend using special dark cocoa powder)

Frosting:

• 1/2 cup butter

• 1 1/2 cup marshmallow fluff

• 3 1/2 cups powdered sugar

• 2 tsp vanilla

• 2/3 cup heavy cream (or 1 cup whipped cream)

Chocolate Ganache:

• 1/2 bar of chocolate (use left-over half from dough)

• 1/2 cup semi-sweet chocolate chips

• 1/2 cup milk chocolate chips

• 2/3 cup heavy cream (or substitute with 1 cup whipped cream)

Toppings:

• 1/4 cup white chocolate

Buttercream Frosting

I will always recommend using buttercream frosting because it always has a perfect consistency and is the most simple to make (if you follow the recipe and instructions correctly). However, the texture and consistency of your buttercream frosting depends on your environment. Your frosting will not hold a design very well in warmer environments. It is necessary to keep desserts with buttercream frosting chilled while you are storing them to avoid the frosting melted off of your dessert or becoming too soft—losing the design. You will lose your frosting swirl on top of your cookie if you leave it in heat for too long.

A way to avoid losing the design in the heat, whipping the butter for a longer amount of time (maybe 8-10 minutes) before you add any other ingredient may help stabilize it. Adding more powdered sugar or lessening the amount of heavy cream/milk substitute you use will also aid in this issue. Some buttercream recipes require more milk substances such as heavy cream to give it a fluffier texture. If this is the case and you want to put this dessert in a warmer environment for whatever reason, do not use this recipe for your buttercream or remove most of the liquid and replace it with more butter and powdered sugar.

A key factor to getting stable and airy buttercream that is not too dense is whipping your butter before adding any other ingredients. I always allow my butter to reach a white color and double in size before I add anything. This will allow your buttercream to be more airy without creating unnecessary air pockets.

Step 1

• Preheat oven to convection 350 degrees fahrenheit.

• Melt butter and add half of your unsweetened chocolate bar.

• Step 2

  • Add in brown sugar and white sugar.

  • Beat the sugar with the butter until the mixture is fluffy (about 3 minutes).

• Step 3

  • Add egg and egg yolk.

  • Mix in vanilla, molasses, and corn syrup.

• Step 4

  • Add flour, baking powder, espresso, and cocoa powder to form your dough.

• Step 5

  • Chill dough for 30 minutes.

• Step 6

  • Use a 1/3 cup scoop and place a single ball of dough on baking tray.

• Step 7

  • This is your test cookie. Use this to estimate how many cookies you can fit on your tray! (I was able to fit 4)

  • Bake for 13 minutes (they will seem underdone, but they will continue to cook while they sit on your tray & it is a brownie base, so it is meant to be fudgy). Let the cookies sit on tray for 10 minutes before removing.

• Step 8

  • For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean.

  • Get a separate bowl (microwave safe), and add the other half of your chocolate bar and extra chocolate chips & heavy cream (you can substitute with milk/half n half/light cream). Microwave this for 30 second intervals until smooth.

• Step 9

  • In a stand mixer (or bowl w/ hand mixer), beat room temperature butter and marshmallow till fluffy (about 3 minutes). Add powdered sugar until it forms a paste. Add vanilla.

  • Lastly, in a separate bowl, whip up heavy cream till it forms whipped cream and add to pasty mixture. (if needed, add milk/heavy cream until desired texture).

• Step 10

  • Once your cookies are room temperature/chilled, frost cookies using off-set spatula/spoon/knife.

• Step 11

  • Add ganache on top of cookies. Melt white chocolate and add to ziploc/piping bag. Swirl the chocolate over cookies and then chill your cookies for 5-10 minutes and your done!

  • To store, you can keep them in the fridge for up to 12 days or store at room temperature for 8 days!