Chocolate-Gingerbread Cupcakes with Toasted Marshmallow Frosting

Chocolate-Gingerbread Cupcakes with Toasted Marshmallow Frosting

Chocolate and gingerbread are an unexpected but perfect pair. Topped with a pillowy marshmallow frosting, they’re like the beautiful child of s’more and a gingerbread man.

Yield: 1 dozen cupcakes

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Ingredients

For the cupcakes:

1 package of gingerbread cake mix, plus the added ingredients for cake
1 cup semi-sweet chocolate chips

For the frosting:

4 egg whites
1 cup sugar
¼ tsp. cream of tartar
1 tsp. vanilla

Directions

For the cupcakes:

  1. Prepare the batter as indicated on the gingerbread mix, then add ½ bag of chocolate chips.
  2. Mix and pour into a muffin tin lined with cupcake liners.
  3. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

For the frosting:

  1. Put a pot of water onto high heat to boil, and then reduce to a simmer.
  2. In a separate clean, dry heatproof mixing bowl, beat the eggs, sugar, and cream of tartar until the sugar has dissolved and the mixture is foamy.
  3. Set the bowl on top of the pot of simmering water (or top of a double boiler) and continue whisking until the mixture is warm, 3-5 minutes.
  4. Beat the mixture in a stand mixer or with an electric hand mixer until stiff and glossy, 5-7 minutes. Spoon, spread, or pipe the frosting on to the cupcakes right away.
  5. Once the cupcakes are frosted, place them under the broiler to brown the frosting a little bit. Be vigilant! The frosting can burn quickly.