Description
Indulge in these rich and moist hot chocolate cupcakes filled with gooey marshmallows and topped with fluffy frosting—a perfect treat for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk (or almond milk)
- 1/3 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1/2 cup mini marshmallows
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sugar until well combined.
- Mix Wet Ingredients: In another bowl, mix the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in Marshmallows: Gently fold in the mini marshmallows into the batter.
- Bake and Cool: Spoon the batter into prepared cupcake liners about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool before frosting.
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For a richer flavor, consider using dark cocoa powder. You can add chocolate chips for extra indulgence or sprinkle sea salt on top of the frosting for a sweet-salty twist. Store leftovers in an airtight container at room temperature for up to three days.