I wanted to do something different with chocolate cupcakes and adding marshmallows seemed like a nice toasty Fall idea. I found these mini snack packs of chocolate and white flavored marshmallows which turned out to be just the trick!
1-3/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon cinnamon
2 tsp baking powder
1/2 cup butter, softened
1 cup sugar
2/3 cup milk
1 tsp vanilla
Pinch of salt
Approx 2 ounces mini-marshmallows (half white, half chocolate)
Preheat oven to 350F. Prep a cupcakes pan with liners. In a bowl, whisk flour, cocoa, cinnamon and baking powder. Set aside.
In the bowl of a mixer, cream butter and sugar together, beating until light and fluffy. Add eggs and vanilla until combined.
Add the flour mixture and the milk, and beat until batter is smooth.
Fill your cupcake liners about 1/2 full press in a few mini marshmallows, and then top with a tablespoon of batter to cover. Marshmallows have a tendancy to explode, so unless you like that look, cover them completely or let them show through. Your call.
Bake for 17-20 minutes depending on your oven or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
Here’s what they look like, one with the marshmallows buried, the other with them just pressed into the top – kinda freaky. IF you don’t cover them up that is…
I frosted these with my marshmallow frosting recipe (here) but used a mix of chocolate and white to get that nice color. The kids adored the flavor of these – a great alternative to a regular chocolate cupcake!