Ingredients
- ¾ cup all-purpose flour
- ½ cup Dutch-processed cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ⅓ cup vegetable oil
- 1 tablespoon pure vanilla extract
- ½ cup milk
- 16 large marshmallows
- 1 cup butter, room temperature
- 1 teaspoon almond extract
- 4 cups powdered sugar
- 7-ounce container marshmallow creme
- Chocolate sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-count cupcake pan with liners and spray with cooking spray.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and baking soda. Add eggs, granulated sugar, brown sugar, vegetable oil, vanilla extract, and milk. Beat on medium speed for 1-2 minutes until combined.
- Fill each cupcake liner halfway with batter and bake for about 20 minutes, or until the top springs back and a toothpick inserted comes out clean.
- Remove from the oven and immediately use a cupcake corer (or spoon/melon baller) to remove the center of each cupcake. Press the center down slightly.
- Stuff each cupcake with marshmallows and let sit until cooled. If the marshmallows don’t melt enough, return the cupcakes to a heated oven for 1-2 minutes.
- To make the frosting, beat the butter in a large bowl until smooth and fluffy. Add the almond extract and continue to beat until blended.
- Gradually add the powdered sugar, one cup at a time. Lastly, add the marshmallow cream and beat until fully incorporated.
- Place the frosting in a piping bag fitted with a star tip and pipe swirls on top of the cupcakes.
- Sprinkle with chocolate sprinkles, if desired. Serve and enjoy!
Notes
- For extra flavor, you can add a pinch of salt to the frosting to balance out the sweetness.
- If you prefer a stronger marshmallow flavor, you can use mini marshmallows instead of large marshmallows for stuffing the cupcakes.
- Make sure the cupcakes are fully cooled before frosting them to prevent the frosting from melting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 200 kcal
- Sugar: 20g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
