Indulge your sweet tooth with these irresistibly delicious Marshmallow Filled Chocolate Cupcakes! Imagine biting into a rich, moist chocolate cupcake only to discover a delightful surprise of gooey marshmallows hidden inside. Perfect for any occasion, these cupcakes are sure to impress friends and family alike. Whether you’re hosting a party or simply craving a sweet treat, this recipe will have you baking like a pro in no time. Ready to elevate your dessert game? Let’s dive into this scrumptious recipe that will leave everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cocoa powder until well combined. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the mini marshmallows until evenly distributed throughout the batter.
- Using a scoop or spoon, fill each cupcake liner about two-thirds full with the batter. This will allow room for the cupcakes to rise without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, you can prepare your frosting or topping of choice, or simply enjoy them as they are!
- Once the cupcakes are completely cooled, you can optionally frost them with your favorite chocolate frosting or enjoy them plain to highlight the marshmallow filling.
Tips
- Prep Ahead: To save time, measure out your dry ingredients in advance and store them in an airtight container. This way, when you’re ready to bake, you can simply mix and go!
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps create a smoother batter and ensures even baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes, so be gentle!
- Filling the Liners: Fill the cupcake liners only about two-thirds full to allow for proper rising. This prevents overflow and ensures a perfect dome shape.
- Check for Doneness: Keep an eye on your cupcakes while baking. Start checking for doneness at the 18-minute mark to avoid overbaking. A toothpick should come out clean or with a few moist crumbs.
- Cooling is Key: Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
- Frosting Options: While these cupcakes are delightful on their own, consider topping them with a rich chocolate frosting or a light whipped cream for an extra touch of sweetness.
- Storage: Store any leftover cupcakes in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
