Cupcake Bowl: A delicious fundraiser for ArtsQuest programs

Bakeries from around the region are serving up some treats for a "sweet cause."

The first ever Cupcake Bowl is happening a week from Saturday, on December 29th, at the ArtsQuest Center at Steelstacks.

Click the video link attached to this story to see WFMZ's Eve Tannery give us a preview.

Hot Chocolate Cupcakes from Louie's Bakery

   Chocolate Cake: 

                Cream together - 1/2 cup oil

                                               2 cups sugar

                                              2  eggs

                                              1 teaspoon vanilla

              Mix together  and add to creamed mixture

                                             3/4 cup cocoa

                                             2 cups flour

                                             1 cup milk

                                             1 teaspoon baking powder

                                             2 teaspoons baking soda

               Add 1 cup boiling coffee

Bake at 350 16 to 20 minutes for cupcakes, 30 to 35 minutes for  8" round or 9" x 13" cake pans

Filling:  16 large white marshmallows

1 cup confectioners' sugar, sifted

1 cup butter (2 sticks), at room temperature

1/2  teaspoon  vanilla

1 cup marshmallow cream (such as Marshmallow Fluff)

Place marshmallows on cookie sheet lined with parchment paper  sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly. Using paddle attachment for mixer, combine butter and confectioners sugar on low until blended,  1 minute. Add vanilla and mix on med-high for 3 minutes. Add marshmallow cream and toasted marshmallows, mixing on lowest speed for  1 minute.

Frosting:

             1/2 cup shortening

             1/2 cup butter

             1/2 teaspoon vanilla

             1/2 teaspoon salt

             1/2 cup unsweetened cocoa

             3 1/2 cups confectioners sugar

            4 Tablespoons Water

 Cream together shortening, butter, vanilla & salt. Add cocoa and blend together. Gradually add confectioners sugar alternating with water. Mix on medium speed for 1 minute.

Directions for assembly:

When cupcakes are cool, use tip # 230 ( bismark tip ) to pipe marshmallow filling into cupcakes, squeezing until cupcake top starts to puff up. Using a decorating bag fill one side with marshmallow and other side with chocolate frosting. Pipe on top of cupcakes with tip 1M or tip 1A in a circular motion. Top with mini marshmallows and edible glitter ( sold in cake decorating supply stores)