Imagine biting into a chocolate cupcake, and to your surprise, there
is a warm gooey marshmallow hidden in the center! They are like S’mores,
only without the graham crackers. Wait a minute! I’ll bet you could
throw a graham cracker square right into the frosting on top. Or, top
them with graham cracker crumbles. Either way, I love this marshmallow
idea. Hop on over to Today’s Mama for the chocolate cupcake recipe and instructions.The gooeyness factor on these babies is through the roof.
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Total Time:
Prep:
Level:
Easy
Yield:
24
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Ingredients
- 1 box Devil's food cake mix, plus ingredients called for on box
- 24 large marshmallows
- 1 c. butter, softened
- 2 1/2 c. powdered sugar
- 3/4 c. cocoa powder
- 2 tsp. pure vanilla extract
- pinch of kosher salt
- 1/4 c. heavy cream
Directions
Preheat oven to 350° and line two 12-cup cupcake pans with cupcake liners.Prepare Devil's Food cake mix according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool for 10 minutes.
Using a teaspoon, scoop a small well out of each cupcake. Reserve cupcake crumbs for garnish. Place a marshmallow into each well and bake until the marshmallow puffs, about 5 minutes. Let cool to room temperature.
Make chocolate frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
Pipe frosting onto cupcakes. Sprinkle cupcake crumbs on top and serve.
