by Heather Harris-Brady
Quick Chocolate Glaze (Frosts 10 cupcakes)
3 oz. chocolate (I used Hershey’s Special Dark chips)
1 T. confectioner’s sugar
2 T. butter, slightly softened
Melt the chocolate in the microwave, stirring until smooth. Let cool slightly and stir in the sugar.
Then stir in the butter, until everything is smooth and glossy. Mine was spreadable immediately, but if your kitchen is warm you might need to put it in the fridge for a bit.
Assembling the cupcakes:
Cut a small core out of each cupcake with a small paring knife, put the cores in a bowl – don’t eat them all, you’ll need part of them! Fill the holes with fluff and use some of your cut pieces to cover the top of the fluff on each cupcake.
Ice half of the cupcakes with the frosting, ice the rest with the remaining marshmallow fluff if you like, reserving 1/2 c. of fluff. Sprinkle the fluff-topped marshmallows with the leftover cake. Fill a piping bag with the reserved fluff and pipe it in swirls over the chocolate frosted cupcakes.
Next time I’m going to try and find some dessert glasses shaped like pints, and put the cake in the bottom with a “head” of fluff on top.
Irish Hostess Cupcakes
By Heather Harris-Brady
March 12, 2013
Guinness cake, honey fluff, chocolate – Irish heaven!
Prep time: 30 min
Cook time: 1 hour
Total time: 1 hour 30 min
Yield: 24 cupcakes (24 servings)
Thinly-sliced Guinness Stout: