Speculoos Cookie butter cupcakes with dark chocolate ganache and toasted Marshmallow Frosting
Preheat the oven to 350F /180C degrees. Line the cupcake tin with liners
In a bowl fitted to a paddle attachment of a stand mixer, cream the butter and dark brown sugar until pale and fluffy
Add and beat one egg at a time. Add the golden syrup in the bowl
Sift the flour and baking powder into the bowl in batches, alternating with milk. Whisk thoroughly until completely incorporated.
Scoop the batter into cupcake liners, bake for 18-20 minutes.
Using a wooden skewer, check to see if completely baked. Once baked, let the cupcakes
cool on a cooling rack
In a small pan, heat the cream on low – medium heat. Once the cream heats up,
remove from heat.
Add the chocolate in a small glass/ ceramic bowl, pour the hot cream over the chocolate. Let it rest for 5-7 minutes
Mix the ganache mixture using a whisk until completely mixed together
Clean the bowl of the stand mixer, whisk and the spatula with lemon juice or vinegar. Add the egg whites, cream of tartar, lemon juice and sugar in the bowl of the stand mixer.
On a bowl with simmering hot water, heat the mixture so that all the sugar is
Gently whisk the mixture until its frothy. Once the sugar is dissolved and the mixture
is around 170 F/ 75 C, remove from heat. Whisk on medium high to high speed for 5-8
minutes or until stiff peaks are formed.
Add the vanilla and whisk for another 30 seconds.
Spoon over the ganache on the cupcakes and let them chill in the refrigerator for
Pipe the marshmallow frosting and torch it away using a kitchen torch!
If you don’t own a kitchen torch, you can also torch is using the broil mode of
your oven for 5-10 seconds.