Eggnog cupcakes with marshmallow frosting

Eggnog cupcakes with marshmallow frosting

11 ratings

Marc, graphic designer and blogger


„Those cupcakes are quite a surprise. Cut them in halves and see how all the creamy and tasty eggnog is floating out.“

Difficulty

Medium 👍
30
min.
Preparation
18
min.
Baking
45
min.
Resting

Ingredients

Servings:-12+
150 g
butter
150 g
cane sugar
2
large eggs
450 g
melted dark chocolate (divided)
130 g
flour
2 tbsp
cocoa
1 tsp
baking powder
¼ tsp
salt
8 tbsp
egg liqueur (divided)
8
egg white
400 g
sugar
1 dash
lemon juice
180 g
cream pudding
60 ml
vegetable oil
Metric
Imperial
  • 150 g butter
  • 150 g cane sugar
  • 2  large eggs
  • 450 g melted dark chocolate (divided)
  • 130 g flour
  • 2 tbsp cocoa
  • 1 tsp baking powder
  • ¼ tsp salt
  • 8 tbsp egg liqueur (divided)
  • 8  egg white
  • 400 g sugar
  • 1 dash lemon juice
  • 180 g cream pudding
  • 60 ml vegetable oil

Utensils

  • decorating tip
  • oven
  • cupcake pan
  • pot
  • 2 small bowls
  • wire rack
  • piping bag
  • knife
  • paper muffin cup liners
  • kitchen thermometer
  • heatproof bowl
  • stand mixer or hand mixer with beaters
  • 2 mixing bowls

Enjoy with

Eggnog
Nothing tastes better with eggnog cupcakes than eggnog!

Nutrition per serving

Cal
634
Protein
9g
Fat
31g
Carb
77g

Step 1/7

Preheat oven to 200°C/390°F. Line a muffin pan with muffin cups and set aside. In a mixing bowl, cream butter and brown sugar on high speed. Add eggs one at a time and combine well. Fold in melted, lukewarm chocolate.
  • 150 butter
  • 150 cane sugar
  • 2 large eggs
  • 100 melted dark chocolate
  • mixing bowl
  • oven
  • cupcake pan
  • paper muffin cup liners
  • stand mixer or hand mixer with beaters

Preheat oven to 200°C/390°F. Line a muffin pan with muffin cups and set aside. In a mixing bowl, cream butter and brown sugar on high speed. Add eggs one at a time and combine well. Fold in melted, lukewarm chocolate.

Step 2/7

In another mixing bowl, stir together flour, cocoa powder, baking powder, and salt.
  • 130 flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • mixing bowl

In another mixing bowl, stir together flour, cocoa powder, baking powder, and salt.

Step 3/7

Add flour mixture to wet ingredients and stir well. Add egg liqueur and stir briefly one more time.
  • 3 tbsp egg liqueur

Add flour mixture to wet ingredients and stir well. Add egg liqueur and stir briefly one more time.

Step 4/7

Fill each muffin cup halfway with batter and bake in oven at 200°C/390°F for approx. 16 – 18 min. Cool on a wire rack.
  • oven
  • wire rack

Fill each muffin cup halfway with batter and bake in oven at 200°C/390°F for approx. 16 – 18 min. Cool on a wire rack.

Step 5/7

Place egg white, sugar, and lemon juice in a heatproof bowl and set over a pot of simmering water. Be careful that the bowl does not touch the water. Cook for approx. 5 - 6 min., stirring often, until mixture reaches 71°C/160°F, or until sugar is dissolved. Remove from heat and continue to stir for approx. 5 - 6 min., until mixture is thick and shiny. Transfer frosting to a piping bag. In a small bowl, mix together cream pudding and egg liqueur until smooth. Set aside.
  • 8 egg white
  • 400 sugar
  • 1 dash lemon juice
  • 180 cream pudding
  • 5 tbsp egg liqueur
  • decorating tip
  • pot
  • piping bag
  • kitchen thermometer
  • heatproof bowl
  • stand mixer or hand mixer with beaters
  • small bowl

Place egg white, sugar, and lemon juice in a heatproof bowl and set over a pot of simmering water. Be careful that the bowl does not touch the water. Cook for approx. 5 - 6 min., stirring often, until mixture reaches 71°C/160°F, or until sugar is dissolved. Remove from heat and continue to stir for approx. 5 - 6 min., until mixture is thick and shiny. Transfer frosting to a piping bag. In a small bowl, mix together cream pudding and egg liqueur until smooth. Set aside.

Step 6/7

With a knife, cut a small portion out of the center of each cupcake, remove cake, and fill with egg liqueur cream. Pipe marshmallow frosting into a high pyramid on top of each cupcake and refrigerate for approx. 30 min.
  • knife

With a knife, cut a small portion out of the center of each cupcake, remove cake, and fill with egg liqueur cream. Pipe marshmallow frosting into a high pyramid on top of each cupcake and refrigerate for approx. 30 min.

Step 7/7

Stir melted chocolate and vegetable oil together until smooth and let cool down for approx. 5 min. As soon as glaze is lukewarm, dip cupcakes, marshmallow frosting-first, to coat. Let dry before serving. Enjoy!
  • 350 melted chocolate
  • 60 ml vegetable oil
  • small bowl

Stir melted chocolate and vegetable oil together until smooth and let cool down for approx. 5 min. As soon as glaze is lukewarm, dip cupcakes, marshmallow frosting-first, to coat. Let dry before serving. Enjoy!