Chocolate Cupcake with Melted Marshmallows

CHOCOLATE CUPCAKE is one of my favorite cupcake variants. I got this perfect CHOCOLATE CUPCAKE recipe from one of my loved baking site, joyofbaking.com. Almost all of its recipe are kitchen-tested which gave me an assurance that I will get the same exact result, as long as I followed the measurements of the ingredients and the procedure. But instead of putting a chocolate butter frosting, I wondered if baking it with marshmallow would do good. And it was not good, CHOCOLATE CUPCAKE WITH MELTED MARSHMALLOW is even great, it is the best pair of chocolatey cupcake and a sweet, soft and chewy melted marshmallow on top.

Baking cupcake is so easy and can be a wonderful kitchen activity with kids. You can just bake the cupcake even without the marshmallow or frosting if you want to make it simple, the chocolate is equally tasty even without anything on top. You can bake it for a party and you will surely please all your guest. They are very cake-like and soft chocolatey cupcake.

You can also bake HEAVENLY MUFFINS, PINEAPPLE CARROT CUPCAKES, and CHOCO BANANA MUFFINS.

CHOCOLATE CUPCAKE WITH MELTED MARSHMALLOW

1/2 cup Dutch-processed cocoa powder, I used Bensorp brand
1 cup boiling hot water
1 1/3 cup all purpose flour
1/4 tsp. salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 tsp. pure vanilla extract
marshmallows

Preheat oven to 375 degrees F. Lightly butter or line 16 muffin cups with paper cups.

Mix the boiling hot water and the cocoa powder with fork in a small bowl until smooth. Let it cool to room temperature.

In separate bowl, whisk the flour, baking powder, and salt together.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.

Remove the pan from the oven and top with marshmallow then put back into the oven for 3-5 minutes until marshmallow is melted. Remove from the oven and press down the marshmallow gently with a spatula.

Cool in a wire rack and serve you CHOCOLATE CUPCAKE WITH MELTED MARSHMALLOW!

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