The ultimate birthday cupcakes start with a funfetti cupcake and are topped with marshmallow frosting and a chocolate shell!
- 3 large egg whites, room temperature*
- 3/4 cup (150g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- pinch salt
- 10 ounces (280g) semi-sweet chocolate, coarsely chopped*
- 1 and 1/2 Tablespoons canola or vegetable oil
- optional: sprinkles for topping
- Set the eggs out that you’ll need for the frosting. By the time you bake and cool the cupcakes, the egg whites will be room temperature.
- Make the confetti cupcakes. Allow them to completely cool.
- Make the marshmallow meringue frosting: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. You can use a candy thermometer to make sure they’re ready; it will register 160°F (71°C).*
- Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Add the vanilla. Beat on high speed for 5-6 minutes until soft, glossy peaks form. (See photo above.) Taste. Add a pinch of salt if needed. I like to add 1/8 teaspoon of salt.
- Pipe frosting onto each cooled cupcake. I use a Wilton 1M tip. You may have an extra cupcake or 2 leftover if you use a lot of frosting on each cupcake. Chill cupcakes in the refrigerator or freezer until frosting is completely firm. I freeze mine for 20 minutes.
- Meanwhile, make the chocolate shell: melt the chopped chocolate and oil together in the microwave in 20 second increments, stirring after each until completely melted. You can also melt in a double boiler if you have one. Let the chocolate cool down for 5-10 minutes before dipping.
- Holding the cupcake by its bottom, carefully and very quickly dip each into chocolate to coat the frosting. Place on a wire rack on top of a baking sheet in case any chocolate drips off. The perfect shape of the piped frosting may slightly deflate—that’s ok! Add any additional sprinkles on top. Refrigerate cupcakes for 30 minutes to set the chocolate.
- Cover and store cupcakes at room temperature for 1 day or in the refrigerator for up to 1 week. Finished cupcakes do not freeze well.
- Make Ahead Instructions: You can make the cupcakes and frosting separately 1 day in advance. Cover and refrigerate both overnight. Continue with step 5 the next day.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Saucepan or Double Boiler | Piping Bag (Reusable or Disposable) | Wilton #1M Tip | Birthday Candles | Egg Separator
- Eggs: Between the cupcakes and the frosting, this recipe does require 6 egg whites. If you want, you *could* use 2 whole eggs in the cupcake batter instead of 3 egg whites. They won’t be as stark white and will be a little less soft, but it works! Or try any of my other cupcake recipes.
- Chocolate: Chocolate bars are typically sold in 4 ounce bars. If it’s easier, you can use 3 bars (12 ounces) instead of 10 ounces. No need to add more oil. You will have leftover chocolate. I suggest Ghirardelli, Baker’s brand, or Lindt. They are found next to the chocolate chips in the baking aisle.
- Concerned about the egg whites cooking in the frosting? The egg whites are gently cooked in step 3 to 160°F (71°C). Which is considered safe to eat. You can use a candy thermometer to determine their temperature. You can use pasteurized egg whites, though keep in mind they may never reach the volume of unpasteurized egg whites. You may need additional egg whites.
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