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Toasted Marshmallow Cupcakes

Simple and sweet, this tasty treat is perfect for getting kids involved in baking.

  • Yield: Makes 18 cupcakes
Toasted Marshmallow Cupcakes

Source: Mad Hungry, October 2010

Ingredients

For the Cupcakes

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 3/4 cup warm water
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • 1/3 cup unsalted butter, melted
  • 3/4 teaspoon pure vanilla extract
  • 18 cupcake liners

For the Topping

  • 1 bag of jumbo marshmallows

Directions

  1. Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.

  2. Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.

  3. Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.

  4. Let cake cool slightly and change the oven to broil.

  5. Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.

  6. When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.

Reviews (6)

  • Lovetobake77 15 Dec, 2012

    I loved these cupcakes but some people just wouldn't eat them or would remove the marshmallow-- I thought they were going to be a hit but they weren't. Maybe it would work well with a less picky crowd or with one that likes marshmallows. Very good cake though, I'll make the cake again for sure. It says 18 cupcakes but the batter was enough for 21, I could have even stretched to 24 if it was necessary.

  • mpena11 3 Nov, 2012

    I made this recipe because I had a lot of "Jumbo" Marshmellows to use and this recipe came up when I did a search. Unfortunately, I did not watch the video first otherwise I would have noticed that regular size marshmellows were used. The cupcakes came out fine but the jumbo marshmellows are a bit overwhelming.

  • Occasional Baker 2 Sep, 2012

    I used this recipe because it looked easy and didn't involve the extra steps of frosting. I made the cupcakes with my young kids. Very simple and very cute! I'm not a huge cake fan, so I added 5~ chocolate chips to each cupcake to make them richer. I didn't have any problems with the marshmallows. We melted chocolate then spread it onto graham cracker quarters and stuck one into each cupcake. 'Smores cupcakes! What's not to love?!

  • mirepoix22 14 Oct, 2011

    i used this recipe because it looked like an easy chocolate cupcake recipe and it was! its great not having to cream the butter and sugar..sometimes you just don't have time. I also substituted the sour cream for cream and 1 tbsp of vinegar, i also forgot to add the eggs! but because of the butter and vinegar i added they turned out fine! they turned out fluffy, moist and fudgy so so good everyone at the morning tea loved them!

  • Beccacooks 3 Feb, 2011

    The marshmallows are the only thing I found challenging about this recipe. They don't flatten like the picture until they are left in a "off but still warm oven" for about 10 minutes. So, I broiled all of them and then put them back in the oven until they squished like the picture. Don't try to flatten them with a spoon, they just stick, a hand works best.

  • Beccacooks 3 Feb, 2011

    I made these cupcakes on a whim and they turned out very well. I made them with my 5yr-old and 2 yr-old and there were plenty of steps that they could help with. I was out of all-purpose flour so I substituted cake flour but they came out fine. The batter was pourable (possiblely more so than normal due to the cake flour?) and if I make them again I will pour the batter from a 2 cup liquid measuring cup into the cupcake liners.

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