Toasted Marshmallow Cupcakes
~ adapted from Mad Hungry ~
Prepare liners to fill for 18 cupcakes.
Whisk 3/4 cups unsweetened cocoa powder, 1 1/2 cups all-purpose flour,
1 1/2 cups sugar,
1 1/2 teaspoons baking soda, 3/4 teaspoons baking powder, and 1/4 teaspoon salt.
In a separate bowl, combine wet ingredients of 2 large (slightly beaten) eggs,
1 cup whole milk, 1/3 cup cooled melted butter, 1/4 cup sour cream (at room temperature), 3/4 cups warm water, and 3/4 teaspoons vanilla extract. Whisk together, add to dry mixture; combine well.
Bake 15 to 18 minutes. Cool slightly on rack.
Turn oven on broil. Place cupcakes on a bar pan or cookie sheet. Carefully top each one with a jumbo-size marshmallow.
Basically put them in, immediately out, just so they don’t blacken. They brown quickly in the broiler. Gently smash down on the marshmallows with your hand or a spoon. These are so much fun, great to make with the kids. Adults love ’em, too.
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