Have a try!

Dian Hazwani
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

    Advertisement
  • Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.

  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.

  • Turn on the oven's broiler.

  • Place 1 marshmallow vertically in the center of each cupcake.

  • Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.

Nutrition Facts

263 calories; 8.2 g total fat; 48 mg cholesterol; 263 mg sodium. 46.5 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/07/2015
I had a little difficulty with the marshmallows. This might be because the marshmallows weren’t fresh enough, who knows? They didn’t spread easily and I didn’t care how they pressed into the cake. I rectified this on the second broiled batch by microwaving the marshmallows for 40 seconds on power level 4, and then flattening them slightly before putting them on the cupcakes. It worked great. The cake itself has wonderful flavor and texture, so the combination of the toasted marshmallow and chocolate cake is a winner. Read More
(7)

Most helpful critical review

Rating: 3 stars
02/23/2015
The toasted marshmallows just didn't taste as good as frosting to me but it was a cool idea in case you're in too much of a rush to make frosting! Read More
(2)
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/07/2015
I had a little difficulty with the marshmallows. This might be because the marshmallows weren’t fresh enough, who knows? They didn’t spread easily and I didn’t care how they pressed into the cake. I rectified this on the second broiled batch by microwaving the marshmallows for 40 seconds on power level 4, and then flattening them slightly before putting them on the cupcakes. It worked great. The cake itself has wonderful flavor and texture, so the combination of the toasted marshmallow and chocolate cake is a winner. Read More
(7)
Rating: 4 stars
01/07/2015
I had a little difficulty with the marshmallows. This might be because the marshmallows weren’t fresh enough, who knows? They didn’t spread easily and I didn’t care how they pressed into the cake. I rectified this on the second broiled batch by microwaving the marshmallows for 40 seconds on power level 4, and then flattening them slightly before putting them on the cupcakes. It worked great. The cake itself has wonderful flavor and texture, so the combination of the toasted marshmallow and chocolate cake is a winner. Read More
(7)
Rating: 3 stars
02/22/2015
The toasted marshmallows just didn't taste as good as frosting to me but it was a cool idea in case you're in too much of a rush to make frosting! Read More
(2)
Advertisement
Rating: 5 stars
03/16/2015
This was a big hit with the ladies in my knitting group tonight. I was specifically looking for a recipe to use up some marshmallows I'd been gifted so I liked the topping. I will definitely repeat the cupcake with other toppings in the future as I don't usually indulge in them and the basic recipe is so chocolatey good! Read More
(1)
Rating: 4 stars
11/17/2018
I made these with the suggestion to warm the marshmallows in the microwave before placing them on the cupcakes. I definitely would NOT recommend this, as they became a big sticky mess and made the cupcakes look the same. The recipe itself actually made closer to 2 dozen cupcakes, so I was able to try something different with the second batch. These came out the CUTEST by using the jumbo marshmallows and cutting them in half. They take a bit more than the 10-30 seconds to brown but it doesn't seem to dry out the cake by keeping them in just a tad longer. Lightly press them down with the back of a spoon and you're good to go! I made these for a baby shower and stuck a piece of graham cracker in to make them seem more like a s'more cupcake. Overall very tasty and cute! Read More
(1)
Rating: 4 stars
06/16/2015
It was very easy to make however I struggled trying to melt the marshmallows. The marshmallow kept sticking to my spoons. Read More
(1)
Advertisement
Rating: 5 stars
11/24/2015
The cake is great. It translates to vegan and gluten free really well. It's a really deep chocolate cake. Kind of dark. Read More
(1)
Rating: 5 stars
06/12/2018
Oh my goodness it was fantastic! I did use jumbo marshmallows instead of normal ones but they were just as fantastic. Read More
Rating: 5 stars
06/26/2015
Make sure you rotate the cupcakes when they are in the oven on broil so that they get evenly browned Read More
Rating: 5 stars
08/09/2018
Great recipe!!! I made them as mini cupcakes so cooked them for 8 minutes at 350 F. They turned out perfectly and were super easy to take out of the tins. Instead of marshmallows I used regular buttercream frosting. I just put little dollops on each!! Read More