Description
Toasted Marshmallow Hot Cocoa Cupcakes are a delightful treat that combines rich chocolate flavor with gooey toasted marshmallows, perfect for cozy gatherings or a sweet indulgence any time of the year.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup mini marshmallows
- 1 cup softened butter
- 4 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
- In another bowl, beat together the eggs, milk, vegetable oil, and vanilla extract until frothy.
- Gradually pour the wet mixture into the dry ingredients and mix until just combined; lumps are okay!
- Gently fold in mini marshmallows.
- Spoon the batter into prepared liners, filling each about two-thirds full.
- Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
- In a mixing bowl, beat softened butter with powdered sugar and cocoa powder until smooth.
- Gradually add heavy cream until you reach your desired consistency.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 300
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: For perfectly toasted marshmallows on top, use a kitchen torch for better control. Customize by adding chocolate chips to the batter or using dark cocoa powder for a richer flavor.