Fauxtess Cupcakes

Fauxtess Cupcakes
80 min.
24
471kcal

Suggestions

Looking for a delightful and indulgent dessert that will take you on a nostalgic journey? Look no further than these scrumptious Fauxtess Cupcakes! Inspired by the classic snack, these cupcakes are a labor of love, perfect for impressing your friends and family. With a rich and moist chocolate base, filled with marshmallow cream and topped with a silky ganache, these cupcakes are a flavor explosion in every bite.

The recipe, which serves 24, is relatively simple but does require some time and patience. From start to finish, you'll spend around 80 minutes in the kitchen, resulting in a delectable dessert that's well worth the effort. Each cupcake contains around 471 calories, making it a perfect treat to share at your next gathering or special occasion.

To create these heavenly cupcakes, you'll need a variety of ingredients, including almond extract, baking soda, butter, cocoa powder, confectioners' sugar, light corn syrup, eggs, flour, heavy whipping cream, instant espresso powder, milk, powdered egg whites, salt, semisweet chocolate pieces, sugar, and vanilla extract. With equipment like a bowl, oven, whisk, mixing bowl, wire rack, blender, muffin liners, pastry bag, offset spatula, mini muffin tray, and chopsticks, you'll have everything you need to whip up this delightful treat.

So, if you're a fan of rich chocolate, fluffy marshmallow, and smooth ganache, dive into this recipe and create a Fauxtess Cupcake experience you'll never forget. Perfect for chocolate lovers and dessert enthusiasts alike, these cupcakes are sure to be a hit at any event. Happy baking!

Ingredients

  • 0.5 teaspoon almond extract 
  • teaspoon baking soda 
  • 0.8 cup butter 
  • tablespoons butter 
  • 0.8 cup cocoa powder 
  • cups powdered sugar sifted
  • cups powdered sugar 
  • cups plus light
  •  egg whites 
  •  eggs 
  • cups flour 
  • 0.8 cup cup heavy whipping cream 
  • tablespoons espresso powder instant
  • 1.5 cups milk 
  • tablespoons powdered egg whites 
  • 0.5 teaspoon salt 
  • ounces bittersweet chocolate 
  • cups sugar 
  • tablespoon vanilla 
  • teaspoons vanilla 
  • tablespoon vanilla extract 
  • tablespoons water 

Equipment

  • bowl
  • oven
  • whisk
  • mixing bowl
  • wire rack
  • blender
  • muffin liners
  • pastry bag
  • offset spatula
  • mini muffin tray
  • chopsticks

Directions

  1. Preheat oven to 350.Beat butter until softened.
  2. Add sugar and beat until light and fluffy, about 3 minutes.
  3. Add eggs, one at a time, beating 30 seconds after each addition.Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.Measure the milk and vanilla into a measuring thing.
  4. Add about a third of the dry ingredients to the butter/sugar and beat to combine.
  5. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.Scoop batter into mini cupcake pan lined with cups or sprayed with a nonstick butter spray. Cupcake cups should be only about 3/4 full.
  6. Bake at 350 degrees for about 15-18 minutes or until a cake tester comes out clean.
  7. Remove cupcakes and let cool on a wire rack- during this time- prepare the marshmallow cream and put into a pastry bag to pipe into the center of the cupcake (for filling).In a large mixing bowl combine egg whites, syrup and salt. Beat for 10 minutes until thick.
  8. Add confectioners' sugar at low speed. Then add vanilla extract and beat until blended.Pipe into the centers of the cupcakes (I take a chopstick and stick it in the center about halfway down and make small circles- widening as I go- about dime to nickel size- no bigger though).For the Ganache- Bring the heavy cream and butter to just boiling, immediately remove and pour over the coarsely chopped chocolate and whisk until smooth, add vanilla or liquor of choice at this time and let cool slightly- make a crumb coat on the top of the cupcake to ensure a smooth top, place in fridge for 5 min to set the coat, then dip the top of the cupcakes into the ganache- it will smooth out as it cools- flatten out any major peaks though- make it smooth with a spoon back or offset spatula.
  9. Put the cupcakes back into fridge for about 10 minutes. At this time- make the royal icing. (ps: keep ganache leftovers- place in fridge for a few hours, remove and roll into truffles- then roll in cocoa or powdered sugar -- yum).Take the powdered egg whites, powdered sugar and mix in mixer till combined.
  10. Add warm water 1 tbsp at a time till the consistency is a bit thicker than toothpaste- about 5 to 7 minutes- should NOT be at ALL runny- but use it quick- it hardens fast. Pipe the "hostess" squiggles on top and viola- Fauxtess cupcakes --.Enjoy-.

Nutrition Facts

Calories471kcal
Protein3.71%
Fat26.99%
Carbs69.3%

Properties

Glycemic Index
12.59
Glycemic Load
21.81
Inflammation Score
-4
Nutrition Score
6.1252174502158%

Flavonoids

Catechin
1.74mg
Epicatechin
5.28mg
Quercetin
0.27mg

Nutrients percent of daily need

Calories:471.23kcal
23.56%
Fat:14.61g
22.47%
Saturated Fat:8.73g
54.55%
Carbohydrates:84.36g
28.12%
Net Carbohydrates:82.33g
29.94%
Sugar:72.56g
80.62%
Cholesterol:49.02mg
16.34%
Sodium:195.98mg
8.52%
Alcohol:0.52g
100%
Alcohol %:0.45%
100%
Caffeine:27.39mg
9.13%
Protein:4.52g
9.04%
Manganese:0.31mg
15.73%
Selenium:8.9Β΅g
12.72%
Copper:0.25mg
12.34%
Vitamin B2:0.17mg
9.72%
Magnesium:38.23mg
9.56%
Phosphorus:90.6mg
9.06%
Iron:1.61mg
8.95%
Fiber:2.03g
8.13%
Vitamin B1:0.12mg
7.78%
Vitamin A:374.89IU
7.5%
Folate:23.29Β΅g
5.82%
Zinc:0.8mg
5.33%
Potassium:175.02mg
5%
Vitamin B3:0.91mg
4.57%
Calcium:45.22mg
4.52%
Vitamin B12:0.18Β΅g
2.98%
Vitamin D:0.4Β΅g
2.64%
Vitamin B5:0.26mg
2.62%
Vitamin E:0.39mg
2.6%
Vitamin B6:0.03mg
1.67%
Vitamin K:1.67Β΅g
1.59%
Source:Food.com