Utah Munchies: Brownie Cupcakes with Ganache filling and Marshmallow Frosting

I am always in the mood for brownies. Always. Although sometimes the occasion is more suited for cupcakes. I watch Cupcake Wars every week on Food Network and love it. My hubby is always asking me to make cupcakes since I watch the show so much but I'm more of a cake person. I'm not actually a huge fan of frosting and cupcakes always seem to have more frosting than cake.

When I found these cupcakes I knew I would love them. The frosting is so light and gooey, kind of like the middle of a roasted marshmallow. Brownies, marshmallows, portion controlled (as long as you eat only one, I dare you to try). What could be better? How about filling the little cavity that forms as they settle with ganache! Ah the simple brilliance of baking! These were SOOO good! I think I'll use a few more exclamations just so you'll get the point!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
(Hehe)

Brownie Cupcakes with Ganache Filling and Marshmallow Frosting

1 1/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup cocoa powder
3/4 cup butter, melted
2 large eggs
1 1/2 tsp vanilla extract
2 Tbsp milk

4 large egg whites

1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

3/4 cup semi-sweet chocolate chips

1/2 cup heavy cream

Preheat oven to 350°. In a mixing bowl whisk together flour, baking powder and salt, set aside. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine (batter will be thick).

Divide batter among 12 paper lined muffin cups filling each about 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 20 minutes (lesser for gooier brownies). Allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then fill the little cavity with Chocolate Ganache and pipe Marshmallow Frosting over cupcakes and toast edges of frosting with a kitchen torch if desired.

For Chocolate Ganache: Heat chocolate chips and heavy cream in a small saucepan. Stirring constantly, heat until melted and combined. Remove from heat and let cool slightly.

For Frosting: Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are very warm to the touch, about 4 minutes (mixture so register 160 degrees on a candy thermometer). Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 6 - 8 minutes. Add vanilla during the last 10 seconds of mixing. For best results serve immediately.