Description
Deliciously moist chocolate cupcakes topped with fluffy frosting and mini marshmallows.
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
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water or brewed coffee
- 1 cup unsalted butter
- 2/3 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Mini marshmallows
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat both sugars and oil. Add eggs one at a time, then vanilla.
- Alternate adding dry mixture and buttermilk to the wet ingredients. Mix until just combined.
- Slowly add hot water or coffee. Stir gently; batter will be thin.
- Fill cupcake liners two-thirds full. Bake for 18-22 minutes. Cool completely.
- For frosting, beat softened butter until creamy. Add cocoa, then powdered sugar gradually.
- Add cream, vanilla, and salt. Beat until fluffy.
- Pipe frosting on cooled cupcakes. Top with a marshmallow.
- Serve and enjoy!
Notes
- For an extra chocolatey taste, use high-quality cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg