Chocolate Marshmallow Cupcakes Recipe

Name: Chocolate Marshmallow Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 ounces, weight Unsweetened Chocolate, Chopped; 1 Tablespoon Cocoa Powder; 1/2 cups Boiling Water; 1/2 cups Flour; 1 Tablespoon Flour; 1 Tablespoon Baking Powder; 1/4 teaspoons Baking Soda; 1/8 teaspoons Salt; 1/4 cups Unsalted Butter; 1/2 cups Sugar; 1 whole Egg; 1 teaspoon Vanilla Extract; 1/4 cups Milk; _____; FOR THE FROSTING:; 1/2 cups Unsalted Butter (for Frosting); 1/2 teaspoons Vanilla Extract (for The Frosting); 3-5/8 ounces, weight Marshmallow Cream (for The Frosting); 1 cup Powdered Sugar (for The Frosting); 2 Tablespoons Heavy Cream

Servings: persons

FOR THE CUPCAKES:
1 ounces, weight Unsweetened Chocolate, Chopped
1 Tablespoon Cocoa Powder
1/2 cups Boiling Water
1/2 cups Flour
1 Tablespoon Flour
1 Tablespoon Baking Powder
1/4 teaspoons Baking Soda
1/8 teaspoons Salt
1/4 cups Unsalted Butter
1/2 cups Sugar
1 whole Egg
1 teaspoon Vanilla Extract
1/4 cups Milk
_____
FOR THE FROSTING:
1/2 cups Unsalted Butter (for Frosting)
1/2 teaspoons Vanilla Extract (for The Frosting)
3-5/8 ounces, weight Marshmallow Cream (for The Frosting)
1 cup Powdered Sugar (for The Frosting)
2 Tablespoons Heavy Cream

1
Take a nice piece of unsweetened chocolate and chop it up quite small. In a sauce pan place chopped chocolate and 1 Tablespoon cocoa powder. Pour in 1/2 cup of boiling water and whisk until the chocolate melts and all the ingredients are well combined. Set aside.
2
In a bowl whisk flour, baking powder, baking soda and salt.
3
In the bowl of your electric mixer beat butter until smooth and creamy. Gradually add sugar. Take one egg and crack it right into the bowl. Keep mixing at low speed scraping down sides from time to time. Next up add vanilla extract and then pour in the melted chocolate.
4
Now add flour mixture and milk in 2 additions. Mix all the ingredients together on low speed until you get a nice smooth batter.
5
Line 6 muffin cups with paper liners and divide the dough equally. Bake at 180 C (350 F) for about 20-25 minutes.
6
Meanwhile go ahead and prepare the frosting:
7
With your electric mixer on low cream 1/2 cup of butter and 1/2 teaspoon of vanilla extract. Add about 100 g of marshmallow cream into the bowl and mix on low speed until it gets nice and creamy. Still on low speed, add in powdered sugar. Scrape down sides. Now add about 2 Tablespoons of heavy cream and on high speed beat the cream for 3-5 minutes or until it gets fluffy and smooth.
8
Take your cupcakes out of the oven and let 'em cool down a bit. Scoop the frosting into a pastry bag and decorate each cupcake. You can leave it like that or sprinkle the top with some colored sugar grains.

1237

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 ounces, weight Unsweetened Chocolate, Chopped, 1 Tablespoon Cocoa Powder, 1/2 cups Boiling Water, and more.

Yes, Chocolate Marshmallow Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Marshmallow Cupcakes

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