[stirring Taste Buds] Spiced Marshmallow Hot Cocoa Cup Cake

Name: [stirring Taste Buds] Spiced Marshmallow Hot Cocoa Cup Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: All-purpose flour; 50g Low-gluten flour; 50g Cinnamon powder; 1/2 tsp Nutmeg powder; 1/8 teaspoon Chili powder; 1/8~1/4 teaspoon Baking powder; 3g sea salt; 1/4 teaspoon cocoa powder; 2 tablespoons coffee powder; 1 tablespoon Hot water; 2.5 tablespoons Unsalted butter; 75g, softened at room temperature Caster sugar; 100g Light cream; 40ml egg; 1.5, large (or two small) rum; 1 tablespoon milk; 40ml Cream cheese; 1 tsp Powdered sugar; 1/2 tsp Dark chocolate sauce; 75g Mini marshmallows; Cinnamon sticks

by AmyTu

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It was a great experience to have a cup of hot marshmallow hot cocoa in the winter. I saw the recipe for spicy marshmallow hot cocoa in the kitchen, and I liked it very much, so I made it into a cupcake. Thinking of the dense foam floating on the overflowing marshmallow hot cocoa, the cake body of this cup cake was made into a two-color cake with a marble pattern.
The flavor of this cocoa cupcake with various spices is more complex and unique. In addition to the main flavor of cocoa mocha, the aroma of cinnamon is also very prominent, the spicy paprika stirs the tip of the tongue but not too much, in the aftertaste you can experience the hot tip of the tongue, and the slight salty taste of sea salt brings the rich cake body A little refreshing. In general, the cake body of this cake is in harmony with the sweet cinnamon cheese frosting + marshmallow. If you are interested in spices, try it.
The cake body of the recipe combines Martha Stewart's marble cup cake and spicy marshmallow hot cocoa, which can make 6 medium-sized small cakes.

[stirring Taste Buds] Spiced Marshmallow Hot Cocoa Cup Cake

1. Ready to work:
Preheat the oven to 180°C
Dairy products and eggs at room temperature rewarming powder (gluten powder, low-gluten powder, cinnamon powder, nutmeg powder, chili powder, baking powder), mix and sieve, add sea salt, stir evenly with egg, and put it in the small cakes. Cocoa powder and coffee powder in oil paper tray, add 2.5 tablespoons of hot boiling water and stir evenly into cocoa mocha sauce, cover with plastic wrap for later use

2. After adding whipped cream and fine sugar to the softened butter at room temperature, use a whisk to beat at high speed until it is light and fluffy. Add the egg liquid in portions, stir well, and then add the rum.

3. Divide the powder in 1 into three parts, and divide the milk into two parts, and add them to 2 alternately in the order of "powder→milk→powder→milk→powder", each time you need to rub the bottom and mix evenly before adding the next material

4. Take about half (about 200 grams) of the batter and mix it with the cocoa mocha paste to form a cocoa mocha batter

5. Alternately scoop the cocoa mocha batter and the original batter into the oiled paper holder with a small spoon, and then use chopsticks to slightly move the batter in the batter to further mix the batter, send it to the middle layer of the preheated 180 degree oven, bake for about 25 minutes until the aroma is released Put a bamboo stick into the center of the cake and take it out without moistening the batter. Take it out and let it cool.

6. While waiting for the cake to cool down, you can make surface frosting:
Mix the butter and cream cheese that has softened at room temperature and beat until fluffy. Add in rum, cinnamon, and powdered sugar and continue to beat until fluffy and smooth.
If you want to decorate with color bars, use a knife to pick an appropriate amount of dark chocolate sauce and draw vertical stripes on the inside of the piping bag, and then put the icing sugar in the piping bag

7. Squeeze the flowers onto the cold cake according to your favorite method, and finally sprinkle mini marshmallows on the icing, and insert cinnamon sticks as you like.

Tips:
1. Regarding the amount of chili powder, if you use 1/8 teaspoon, you won’t have a noticeable feeling when you eat it. It’s just that the tip of your tongue feels hot after eating it is the feeling of spicy food, don’t worry about it. , This amount will only stimulate the tip of the tongue
2. Don't reduce the sugar in the cake body. I personally think that the taste is not too sweet. It feels right to match the top layer of icing and marshmallows, but I do like sweetness.
3. If there is no mini marshmallows, it is okay to cut normal-sized marshmallows into small pieces and sprinkle on the cake. In fact, the mini marshmallows I sprinkled were cut again with scissors.
4. Cinnamon sticks are not edible, but they are very fragrant. The cup cake will always smell of cinnamon after being inserted.