Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cups high-fat cacao powder
- 2 teaspoons sodium bicarbonate
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, 70 degrees
- 1 1/2 teaspoon vanilla flavoring
- 1/2 cup freshly made strong, hot, coffee
- 1/2 cup warm water
- Chocolate Fudge Cookie Bar, recipe follows
- Marshmallow Meringue Frosting, recipe follows
- Chocolate Fudge Cookie Bar:
- 2 1/2 cups chocolate sandwich wafer cookies, finely ground
- 6 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 2 cups semisweet choc chips
- 1/2 (14-ounce) can condensed milk
- Marshmallow Meringue Frosting:
- 1 3/4 cups sugar
- 1/4 cup water
- 3 large egg-whites
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons vanilla flavoring
Directions
Preheat the oven to 350 levels F. Line cupcake pans with cupcake liners.
Sift together the flour, sugar, cacao, sodium bicarbonate, baking powder, and salt. Put aside. Inside a large bowl, combine the buttermilk, oil, eggs, and vanilla. Gradually add some wet ingredients towards the dry. Gradually stir within the coffee and water.
Fill the cupcake pans about two-thirds full. Place a bit of Chocolate Fudge Cookie Bar in every cupcake. Bake until a toothpick placed into the middle of the cakes arrives clean, 9 to 11 minutes. Awesome completely, after which frost with Marshmallow Meringue Frosting and revel in!
Chocolate Fudge Cookie Bar:
Preheat the oven to 350 levels F.
Combine the cookie crumbs and salt using the melted butter. Press into the foot of a greased 13 by 9-inch pan. Bake for 8 minutes and let awesome. Melt the choc chips and condensed milk together until completely melted and combined. Pour within the cookie crust and let awesome.
Marshmallow Meringue Frosting:
Beat the sugar, water, egg-whites, and cream of tartar on the double boiler until stiff peaks form, ten to twelve minutes. Remove in the heat and stir within the vanilla. Continue beating before the frosting is thick, about 3 minutes.
Recipe thanks to Dorothy Tong, Cupcake Wars, 2010