10 Best Ways to Decorate Cupcakes



These towering chocolate cupcakes have a marshmallow surprise inside. They may look and taste gourmet, but any cupcake novice can make them.


  • 12 chocolate cupcakes
  • 1 3/4 cups sugar
  • 1/4 cup water
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 3 tablespoons vegetable oil

(Yields one dozen cupcakes)


Prepare your chocolate cupcakes, and let them cool thoroughly. To make the marshmallow filling, combine the sugar, water, egg whites, and cream of tartar over a double boiler and beat until foamy. (If you don't have a double boiler, place a metal mixing bowl over a saucepan of simmering water, making sure not to let them touch.) Continue beating the mixture for about 12 minutes -- it should get to the point where if you remove your beaters, they will leave stiff peaks. Remove the mixture from heat, and mix in the vanilla and almond extracts.

With a spatula, pile 2-inch mounds of the marshmallow mixture on each cupcake. Chill in the refrigerator while you make the chocolate shell.

Next, use the double boiler to melt the chocolate. Let it cool for about 15 minutes, then dip the top of the chilled marshmallow mounds in the chocolate. Spoon on extra chocolate to cover any bare patches. Refrigerate again until the chocolate sets and serve cold.