Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup mini marshmallows
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- Muffin tin
- Cupcake liners
- Piping bag
- Large round piping tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually whisk in the dry ingredients and milk, alternating between the two, until the batter is smooth.
5. Fold in the mini marshmallows and chocolate chips.
6. Fill each cupcake liner about 2/3 full with batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool completely before decorating.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 280
Fat: 13g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 220mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 24g
Protein: 4g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- If you don't have mini marshmallows, you can use regular-sized marshmallows and cut them into smaller pieces.
- You can use dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Instead of mini marshmallows and chocolate chips, you can add chopped nuts or dried fruit to the batter.
- You can top the cupcakes with a chocolate ganache or frosting instead of marshmallow frosting.
Tips and tricks:
- To prevent the marshmallows from sinking to the bottom of the cupcakes, toss them in a little bit of flour before folding them into the batter.
- Let the cupcakes cool completely before decorating with the marshmallow frosting, otherwise the frosting will melt and slide off the cupcakes.
- Use a piping bag and large round piping tip to pipe the marshmallow frosting onto the cupcakes for a neat and professional look.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cupcakes, place them in a preheated 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Arrange the cupcakes on a platter and dust them with cocoa powder or powdered sugar.
- Top each cupcake with a toasted marshmallow or a piece of chocolate.
Garnishes:
- Mini marshmallows
- Chocolate chips
- Chopped nuts
- Dried fruit
Pairings:
- Hot cocoa
- Coffee
- Milk
Suggested side dishes:
- Fresh fruit
- Vanilla ice cream
Troubleshooting advice:
- If the cupcakes are too dense, make sure you measure the flour correctly and don't overmix the batter.
- If the cupcakes are dry, try adding a little bit more milk to the batter.
- If the marshmallow frosting is too runny, add more powdered sugar until it reaches the desired consistency.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the cupcakes.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cupcakes in an airtight container to prevent contamination.
Food history:
- Marshmallows were originally made from the root of the marshmallow plant, but today they are made with gelatin and sugar.
- Cupcakes became popular in the United States in the 19th century, and have since become a staple of American baking.
Flavor profiles:
- Rich chocolate flavor with a sweet and gooey marshmallow center.
Serving suggestions:
- Serve the cupcakes as a dessert at a party or gathering.
- Enjoy them as a sweet treat with a cup of coffee or tea.
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Taste: Rich, Sweet, Chocolatey, Gooey, Marshmallowy