Cupcake Hero — Baker’s Choice

September 20, 2008 at 6:50 am | Posted in Uncategorized | 3 Comments
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This is my very first Cupcake Hero entry and I was very excited because I saw that it was baker’s choice. Now, one would think that having to choose only two ingredients from a list of twelve would be easy. However, I like to make things difficult. After a week of contemplating what ingredients I would choose I decided on cocoa, cloves, marshmallow, coffee, and liqueur (specifically Kahlua).

So I whipped up a recipe but it wasn’t exactly what I wanted. I actually made four different batches of cupcakes trying to figure out what could be improved. It was an extremely long process especially with a little 14-month-old who always needs her mommy (only child syndrome). So, that is why there is only one picture of my cupcake–I am very, very, very sorry.

Anyway, I finally came up with a nice fall cupcake recipe that I will be adding to my own personal collection of favourites.




  • 1/2 cup cake and pastry flour
  • 1/4 cup cocoa
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/8 salt
  • 1/3 tsp cloves
  • 1/3 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup golden sugar
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup butter, softened
  • 1 tbs coffee
  • 1 tbs Kahlua

Marshmallow Topping and Filling (adapted from Seven Minute Marshmallow Frosting)

  • 1 egg white
  • 3 tbs cold water
  • Dash of salt
  • 1/8 tsp cream of tartar
  • 3/4 cup granulated sugar
  • 1/2 tsp Kahlua
  • 1 tsp cocoa
  • 1/2 cup mini marshmallows

Prepare Cupcake

Preheat oven to 375 degrees

Add flour, cocoa, baking soda, baking powder, salt, cloves, nutmeg and cinnamon together.  Mix well.  In another bowl, blend together butter and sugar.  Once blended add milk and the eggs on at a time while blending.  Stir in coffee and Kahlua.   Add the dry ingredients to the wet ingredients slowly making sure everything is mixed well.

Fill cupcake liners with batter and place in a preheated oven for 15-17 minutes or until cake tester insert comes out clean.

Remove from oven and let cool.

Prepare marshmallow filling and topping

Place egg white, water, salt, sugar, cream of tartar in a double boiler. Let ingredients melt together. Stir slowly for at least 7 minutes as to temper the egg. Take pot off heat source and quickly whip mixture until stiff peaks appear. Then slowly add mini marshmallows while whipping. Try and make sure marshmallows are completely melted. Then add Kahlua and cocoa.

Pipe the mixture into the cupcake. To decorate the top take a spoon and heap the marshmallow fluff on top spreading in an whimsical fashion. To toast the tops use a kitchen torch or place in the oven on broil keeping a very close eye on them (the get toasty quite fast!). Or if you are like me and don’t have a blow torch and cannot master the broiling method you can use a lighter.



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  1. […] Anyway, check out my adventure with trying to create this cuppycake and the recipe here. […]

  2. just stumbled upon your blog. your recipes are so creative and all sound so delicious, especially this cupcake! i’m a coffee addict and am obsessed with cupcakes, so i’ll definitely be trying your recipe out!

  3. Thank you so much. I really hope you enjoy them!

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