Scotchmallow Cupcakes! That’s right…you heard me. Stop the presses now because I’m telling you that I have managed to create a Scotchmallow Cupcake! So ya’ll better listen up because this delightful little pastry boasts a moist vanilla cake which has been filled with the most decadent Salted Caramel Sauce, frosted with a fluffy Marshmallow Meringue and dipped in a divine Tipsy Dark Chocolate Ganache. If you aren’t instantly smitten, I just don’t know what it will take.
A few of you folks out there who have apparently been living a secluded life out under a rock in some meadow may not know where that Scotchmallow part of the name comes from. (Ha! Who am I kidding? The husband and I just found out about them last year!) Some might have expected a butterscotch kind of vibe. But no…no butterscotch here. Scotchmallows are one of the most popular treats at See’s Candies, a SanFrancisco based confectioner. These little bites of heaven consist of a delicious layer of creamy caramel covered by a layer of honey marshmallow which is then enrobed in rich dark chocolate.
One taste and I guarenteed you will be hooked for life! (I’ll let you in on a little secret…even if you don’t have a See’s store near you and aren’t planning a visit to the Bay area, you can order Scotchmallows by the box at the See’s Website. Or even order a box on good old Amazon. If you have Amazon Prime you could be scarfing these little devils down before you know it! You can
curse thank me later 🙂 )Even the husband, who is usually inexplicably indifferent to chocolatey treats, never turns one away. Without a doubt, they are a bit of an obsession in this household. So I had been dreaming of a culinary creation that would be combination of two things I loved, cupcakes and Scotchmallows, for quite some time. At first I just thought of making a cupcake with a Scotchmallow Candy perched on top. But that would’ve been a bit too easy. And then I made up that stunning batch of Salted Caramel bliss the other day and thought hmmm…
Before I knew it, I had conjured up this masterpiece. These cupcakes are nothing short of divine! But don’t take my word for it, whip up a batch today. Let the addiction begin!
For the Cupcakes:
- 1 3/4 Cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large egg whites
- 3/4 Cup buttermilk
- 1/2 cup (8 tablespoons, 1 stick) unsalted butter
- 3/4 cup granulated sugar
- 1 teaspoon vanilla bean paste (can substitute vanilla extract)
For the Salted Caramel Filling:
For the Marshmallow Frosting:
- 4 egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
For the Tipsy Dipping Chocolate:
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon plus 1 teaspoon light corn syrup
- 4 tablespoons Marshmallow Vodka
Prepare Salted Caramel Sauce. Set aside to cool.
Preheat oven to 350º F. Line wells of 12 cup cupcake pan with paper liners.
Whisk flour, baking powder and salt together. Set aside.
Whisk egg white and buttermilk together in small bowl. Set aside.
In bowl of a stand mixer with paddle attachment beat butter until pale and creamy. Slowly add the granulated sugar, scraping down the bowl as needed and continuing to beat until mixture is light and fluffy. Add vanilla paste and beat until combined. Add the flour mixture in 4 additions alternating with the buttermilk/egg mixture, beating only until just combined.
Using 1/4 cup scoop, divide batter evenly among cupcake wells. Bake for 20 minutes, or until a toothpick inserted shows a few moist crumbs.
Cool cupcake tin on wire rack for 5 minutes and then remove cupcakes from pan to finishing cooling on rack.
Once cupcakes are cool, using a cupcake corer or apple corer, cut the centers out of the cooled cupcakes, cutting down 2/3 of the way through the cakes. Take care not to cut all the way through the cake. Fill hollowed out section with salted caramel sauce. You can do this with a spoon, or a piping bag.
Prepare marshmallow frosting. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low-speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.
Dip the tops of the frosted cupcakes in the glaze right to the edge of the cupcake paper, let excess glaze drip off before turning upright. Let cool, right side up, until the glaze is firm.