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Oxmoor House Photo by: Oxmoor House

Chocolate and Marshmallow Cupcakes

These marshmallow-topped chocolate cupcakes  are the dessert version of a mug of hot chocolate and perfect for a kids' Christmas party.

Gooseberry Patch DECEMBER 2008

  • Yield: 1 dozen

Ingredients

  • 1 (8-oz.) pkg. unsweetened dark baking chocolate, chopped
  • 1 cup butter, softened
  • 4 eggs
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup mini semi-sweet chocolate chips
  • Garnish: 1/2 cup mini marshmallows

Preparation

Place chocolate and butter together in a microwave-safe bowl; heat on high setting just until melted. Cool until just warm.

Blend together eggs and sugar until light and foamy. Add flour and salt; mix well. Pour in chocolate mixture; blend until smooth. Spoon batter into 12 paper-lined muffin cups; sprinkle chocolate chips evenly over tops.

Bake at 350° for 15 minutes or until toothpick tests clean. Remove from oven; arrange several marshmallows on top of each cupcake. Broil just until marshmallows turn golden. Remove from oven and let stand 5 minutes to cool slightly.

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Chocolate and Marshmallow Cupcakes recipe

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