Martha Stewart's Roasted Marshmallow Cupcakes

One night while babysitting and running short on ideas to keep the kids energy levels at bay, I decided that we should make cupcakes! Granted, that basically meant I would be the one making cupcakes, I still managed to get some kid participation regardless haha! Anyhow, I love that Martha Stewart shares ALL of her cupcake recipes online.  I came across this one (which was one of the many kid-friendly and easy recipes) and it was so much fun to make!  There was a bag of Nestle's semi-sweet chocolate chips in the pantry, so the kids and I went ahead and added that into our batter! The jumbo-sized marshmallows that the recipe called for, were WAY too big for my cupcakes but I learned cutting them in half horizontally really helped.  I have never had a marshmallow cupcake quite like this and I have to say that these are easily one of my new favorites.  Enjoy!

xox,
Emily

Martha's Recipe!

Yield Makes 18 cupcakes

Ingredients

• For the Cupcakes

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 3/4 cup warm water
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • 1/3 cup unsalted butter, melted
  • 3/4 teaspoon pure vanilla extract
  • 18 cupcake liners

• For the Topping

  • 1 bag of jumbo marshmallows

Directions

1. Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.
2. Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
3. Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.
4. Let cake cool slightly and change the oven to broil.
5. Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.
6. When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.