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1
Position rack in center of oven; preheat oven to 400u00b0.
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2
Prepare muffin tin: spray indentations/rims with cooking spray.
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3
Place the chocolate and butter in the top of a double boiler set over simmering water.
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4
Stir constantly until half the chocolate and butter is melted.
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5
Remove the top of the double boiler; then continuing stirring, away from the heat, until the butter and chocolate are completely smooth; cool for 10 minutes.
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6
Meanwhile, whisk the flour, sugar, baking powder, and salt together; set aside.
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7
In a big bowl, whisk the egg, milk, and vanilla until smooth; whisking all the while, slowly pour in the cooled chocolate mixture, continue whisking until well blended.
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8
Use a wooden spoon to stir in half the flour mixture; gently stir in the cola; when foaming subsides, stir in the remaining flour mixture and the mini marshmallows just until the flour is moistened.
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9
Fill the prepared tins 3/4 full; bake 20 minutes or until the muffins have rounded cracked tops and a pick inserted in the center comes out with a few moist crumbs attached.
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10
Set the pan on a wire rack to cool for 10 minutes; gently rock each muffin back and forth to release it.
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11
Remove muffins from the pan and cool 5 minutes on the rack before serving.
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12
*Black Cherry Cola Muffins: substitute black cherry soda for the cola; add 1/2 cup pitted fresh black cherries with the marshmallows; proceed as directed.
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13
*Dr Pepper Muffins: substitute Dr Pepper for the cola.
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14
*Pecan Cola Muffins: add 1/2 cup chopped toasted pecan pieces with the flour, proceed as directed.
