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