This is an old recipe that isn’t particular unique to my family. However, it is unique in the sense that this is the cake and frosting my mom used to make when I was a kiddo. It’s a very special recipe to me because it reminds me of my mom before Alzheimer’s starting taking over. My mom’s baking was something I always looked forward to as a kid. She would make whole cakes, cookies, pies, and I would alway be the first in line to lick the beaters, waiting patiently.
But this FROSTING! It’s a little scientific and you need to do things carefully, but once it’s well executed, this marshmallow frosting is the BOMB! Yes, me in my pre-teen corduroy bell bottoms, eating huge slices of my mom’s super moist chocolate cake.
The ingredients you’ll need for My Mom’s Super Moist Chocolate Cupcakes:
Flour: an unbleached all-purpose flour or a pastry flour will work. If you want a more delicate cake, use the pastry flour.
Eggs: I use large brown eggs for this recipe. If I could raise chickens in my NYC apartment, I would just for the eggs.
Milk: A fat based milk works perfectly for this. However, in a pinch I’ve used full-fat coconut cream and the cake actually comes out more moist than regular milk. Just sayin’!
Oil: You can use butter, but for this I opted for unprocessed coconut oil. Yup. Adds even more moisture and flavor to the cake.
Sugar: Granulated sugar works great if you’re a traditionalist! You can also use sugar-in-the-raw or turbinado sugar.
Leavening agents: I use Bob’s Red mill baking soda and baking powder. I mean, you get this pretty decent sized bag of good quality stuff for 4 bucks. Compared to the small boxes or cans, it is so worth it.
Vanilla extract: I am going to venture into the raw vanilla beans or vanilla bean paste, but the extracts also works very well as a flavoring.
Cocoa Powder: I use non-alkalized unsweetened cocoa powder.
Instant coffee or espresso: You wont really be able to taste the coffee, but adding a fourth cup of hot instant coffee with bring out the yummy chocolate notes.
Light corn syrup: I use a very lite corn syrup for my frosting.
Salt: A fine grain sea salt is perfection.
The difference between this frosting and buttercreams:
Basically it’s all about the butter. My mom’s frosting doesn’t include butter. We were very strapped for cash growing up and butter was too expensive. This frosting recipe uses only sugar, light corn syrup, water, egg whites and vanilla.
You being the sugar and corn syrup to a boil, so that the sugar melts completely. While that is happening, you beat the room temperature egg whites with sugar until you reach a fluffy mixture, until soft peaks form. The egg whites must be at room temperature so that they will whip up smooth and fluffy. They wont whip well if cold. Then you slowly add the syrup, in a steady stream down the side of the bowl until the mixture reaches a fluffy, thick and cool. Should take about 7-8 minutes.
The equipment you’ll need:
- hand or stand mixer
- rubber spatula
- mixing bowls
- medium sauce pan
- candy thermometer
- measuring cups and spoons
- wooden spoon
- Piping bag or frosting knife
- muffin pan
- cupcake liners
My mom’s super moist chocolate cupcakes with a marshamallow frosting.
- 1/2 cup granulated sugar
- 1/2 cup unbleached all-purpose flour
- heaping 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg
- 3 tablespoons coconut cream
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup hot esperesso, instant or ground
- 1 1/4 cups sugar
- 1 1/2 light corn syrup
- 5 learge egg whites, room temperature
- Preheat oven to 350° F. Grease 6 muffin cups or place 6 liners in a muffin pan. Set aside.
- With a stand or hand mixer, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt.
- Add the milk, egg, cocnut oil and vanilla extract and beat for two minutes.
- Add hot coffee or hot water and beat until combined. The batter will be runny.
- Divide evenly between the 6 prepared muffin cups. Bake for 15 minutes until the tops spring back when you touch them and a toothpick inserted intot he center comes out clean.
- Let stand for a minute and then transfer cupcakes to a cooling rack. Completely cool before applying the frosting.
The Marshallow Frosting
- Add 1 cup plus two tabelspoons of sugar and corn syrup to a medium sauce pan over medium low heat. Bring mixture to a boil stirring. Wash down the sides of the pan with a wet brush and continue to cook the sugar syrup, without stirring, until a candy termomometer reaches approximately 230 degrees.
- In the meantime, whip the eggwhites and the ramining suger until soft peaks form.
- White beating, add the sugar syrup in a slow steady stream down the side of the bowl until thick, fluffy and cool. This should take about 7-9 minutes.
- Once the cupcakes have completely cooled, they are ready to frost.
Make sure the eggwhites are at room tempurature. If they are cold they won’t whip up into soft peaks.
Be sure the cupcakes are completely cooled before frosting them. You can even place the cupcakes into the freezer for about 5 minutes to speed up the cooling.
Keywords: My mom’s super moist chocolate cupcakes