These Decadent Cocoa-Marshmallow Cupcakes are a chocolate lover's dream come true. Each cupcake combines the rich, deep flavor of cocoa with a delightful marshmallow filling, creating a perfect balance of sweetness and texture. Topped with a light and fluffy marshmallow frosting, these cupcakes are not just a treat for the palate but also a feast for the eyes. Ideal for special occasions or as a delightful surprise for an ordinary day.
Ingredients:
For the Cupcakes:
- 1 1/2 cups cake flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1/2 cup hot water
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup cocoa powder
For the Marshmallow Filling:
- 1 packet hot cocoa mix
- 3/4 cup marshmallow fluff
- 1 tbsp milk
For the Marshmallow Frosting:
- 1/2 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 1 packet hot cocoa mix
- 1 tbsp heavy whipping cream or milk
- 3/4 cup marshmallow fluff
Directions:
- Cupcake Preparation: Preheat oven to 350°F. Line a cupcake tin with liners.
- Dry Ingredients: Mix flour, baking soda, baking powder, cocoa powder, and salt.
- Wet Ingredients: In a separate bowl, blend oil, egg, sugar, milk, and vanilla extract. Gradually add flour mixture and hot water, mixing until smooth.
- Bake: Fill cupcake liners 3/4 full. Bake for 20-23 minutes or until a toothpick comes out clean. Cool.
- Marshmallow Filling: Blend hot cocoa mix, marshmallow fluff, and milk until combined.
- Make Frosting: Cream butter, then add powdered sugar, vanilla, and cream. Beat until fluffy. Incorporate marshmallow fluff and hot cocoa mix.
- Assemble Cupcakes: Hollow out the center of each cupcake. Fill halfway with marshmallow filling. Pipe frosting over the filling and top of cupcakes.
- Decorate: Optional - add mini marshmallows and a dusting of cocoa powder.
- Storage: Keep cupcakes refrigerated.
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