Description
Delicious chocolate cupcakes filled with marshmallows and topped with rich chocolate ganache.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 36 mini marshmallows
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line a cupcake pan with 12 liners.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk eggs, milk, oil, and vanilla.
- Gradually add wet ingredients to dry ingredients. Stir in boiling water slowly.
- Divide batter into cupcake liners, filling each 2/3 full.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Let cupcakes cool 5 minutes in pan, then transfer to a wire rack.
- Use a knife or corer to remove centers from cooled cupcakes.
- Insert 3 mini marshmallows into each cupcake center. Replace tops.
- Heat heavy cream until simmering. Pour over chocolate chips.
- Let sit 5 minutes, then stir until smooth. Chill for 30 minutes.
- Whip ganache until fluffy, then frost cupcakes.
- Top with extra marshmallows or crushed peppermint if desired.
Notes
- The cupcakes can be stored in an airtight container for up to three days.
- Make sure the chocolate ganache is completely chilled before whipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg