Wanna know Reese’s favorite Valentine’s Day treat? Sprinkles cupcakes.
“I love Sprinkles cupcakes for Valentine’s day—or any day!” Reese says of the famous cupcake emporium.
Whether she’s in L.A. or Nashville, no doubt Reese will be stopping by Sprinkles on February 14th. And you can too; there are almost two-dozen Sprinkles locations around the country, including one on 12 South right by our Nashville shop.
But for folks who love themselves a little DIY in the kitchen, Sprinkles founder (and DJ pal) Candace Nelson shared a recipe for Chocolate Marshmallow Cupcakes with us. Read on. . .
So, what’s going on over at Sprinkles on Valentine’s Day?
Customers can design their own message on a dozen cupcakes or select from our preset options like BE MINE, I LOVE YOU, I AM SORRY, and MARRY ME. Walk in to one of our store locations to order, or order online for pickup or delivery.
What’s your personal favorite thing about Valentine’s Day?
I love the tradition of distributing valentine cards. I get to relive it now through second-grade boys—both of whom, I’m proud to say, are hand-making their valentines this year!
Favorite Valentine’s Day traditions?
My husband and I eschew a fancy Valentine’s restaurant dinner every year and have a special night at home with the boys. And sometimes the morning involves heart-shaped pancakes.
Love the “Love Y’all” Sweatshirt!
This sweatshirt is easy to wear and quintessentially Reese/Draper James. It’s just perfect for Valentines Day! I typically throw a sweatshirt over a collared button-down, but this time I styled it over a high ruffle-collared blouse for a more feminine touch. And I’m wearing jeans, naturally!
Tell us about this chocolate marshmallow cupcake recipe.
The marshmallow is literally dunked in chocolate. The chocolate cake and ganache are rich, and the marshmallow surprise inside is sweet and indulgent. All in all, it makes the perfect Valentine’s treat.
Recipe for Sprinkles Chocolate Marshmallow Cupcakes
makes 12 cupcakes
Sprinkles hearts Stacey Winkler, one of Los Angeles’ preeminent hostesses. Not only are Stacey’s parties—with their lavish dessert tables—legendary events, but they’re where my cupcakes made their debut when Sprinkles was still operating out of my West Hollywood duplex. Stacey and her husband, Henry Winkler (yes, the Henry Winkler), have been loyal customers from day one…and are now dear friends. The chocolate marshmallow cupcake is their favorite, and I have to say, they have great taste!! It’s the grown-up version of the Hostess Ding Dong we all had in our lunch boxes, intended for people who like things a little less on the sweet side. A moist, chocolaty cupcake is paired with homemade marshmallow cream that will have you swearing off the jarred stuff for good. The ganache is simple to make—just make sure to use really good chocolate, since it’s the crowning glory here.
Ingredients for the Cupcakes
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅔ cup buttermilk, shaken
1 teaspoon pure vanilla extract
10 tablespoons (1¼ sticks) unsalted butter, slightly softened
⅔ cup sugar
⅓ cup lightly packed light brown sugar
2 large eggs
Ingredients for the Marshmallow Frosting
1 cup sugar
¼ teaspoon cream of tartar
Pinch of fine sea salt
2 large egg whites
1 teaspoon pure vanilla extract
Ingredients for the Chocolate Ganache
8 ounces semisweet chocolate, chopped into small pieces
1 cup heavy cream
Directions for the Cupcakes
Preheat the oven to 350°F. Line a 12-cup cupcake pan with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl, stir together the buttermilk and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the buttermilk mixture, then the remaining flour mixture, beating until just blended after each addition. Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and cool completely.
Directions for the Marshmallow Frosting
In a small, light-colored, stainless-steel saucepan, gently stir together ⅓ cup water, the sugar, cream of tartar, and salt. Begin to heat the mixture over medium heat without stirring. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until soft peaks form, 2 minutes. Turn off the mixer but leave the whipped egg whites in the bowl. Once the sugar mixture shows the first signs of bubbles and begins to boil, boil for exactly 3 minutes; the mixture will become thicker, the sugar will dissolve, and small bubbles will form on the surface of the sugar. Do not stir! (If the mixture begins to turn a faint yellow color, you have boiled too long.) With the mixer on medium speed, slowly stream the hot sugar syrup into the egg whites, being careful to avoid the whisk (the syrup can harden into candy strands). Increase the speed to high and beat until stiff peaks form, about 7 minutes. During the last 15 seconds, beat in the vanilla until just incorporated. (If not using right away, store in a cool part of your kitchen counter in a glass or plastic container, with plastic wrap pressed directly over the frosting, and sealed with a tight lid.)
Directions for the Ganache
Place the chocolate in a medium bowl. In a medium saucepan, bring the cream just to a boil. Pour the cream over the chocolate and let sit for 1 minute, then gently stir (don’t stir vigorously; this adds too much air to the ganache) until the chocolate has melted and the ganache is smooth.
Fill and Frost the Cupcakes
Using a small, sharp knife, cut a circular hole into the center of each cupcake to create a hole about 1½ inches wide (reserve the scoops for snacking!), making sure not to dig too deep into the cupcake so the filling does not leak out the bottom. Fill each cupcake with 1½ tablespoons of the marshmallow frosting. Dunk the top of each cupcake into the ganache and quickly turn right-side up, cleaning any drips from the side. Allow the cupcakes to set at room temperature for 30 to 45 minutes. If desired, dunk the tops in ganache a second time for extra coverage and let set until dry.
Excerpted from the book THE SPRINKLES BAKING BOOK by Candace Nelson. Copyright © 2016 by Candace Nelson. Reprinted with permission of Grand Central Life & Style. All rights reserved.
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