First, you start with a regular chocolate or devil’s food cake mix. Any brand will do. You’re going to mix it according to the directions (but I always add a TBS of vanilla to the mix because I swear it tastes better that way.) You’ll also need some regular size marshmallows and some chocolate frosting. Again, from scratch is fine, but I’m lazy and stuff.
After you mix the cake batter, fill cupcake liners 1/2 way with batter. Push a whole marshmallow into the center, then bake according to the directions.
When they are done, you’ll have a crater in the middle. It looks gross right now, but it’s worth it. Pinky promise! As soon as they come out, push a fresh marshmallow into the center, then pop them back into the oven for about 2 minutes. You want them to get all melted and fill in the hole.
When the come out, just know ahead of time that the marshmallow will fall a bit. You’re going to have a small dip in the top. It’s all good – don’t stress out .
Use a spoon to help coax the cupcakes out of the pan – gently – and put them on a cooling rack to cool.
Then, frost your cupcake as normal. It’s going to cover up all the ugly, but also add another level of yum.
Don’t hold it against me if you have to have an all day dance fest to work off all the calories…. the marshmallow in the middle chocolate cupcakes can be kind of addictive. You’ve been warned!
Recipe by: http://www.theshabbycreekcottage.com/marshmallow-in-middle-chocolate.html