Mallow Cupcake Cookies

Mallow Cupcake Cookies

Scroll to find recipe and step by step instructions.

Serving Size:

  • makes approximately 10 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

Step By Step

  • 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!

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