Description
Fluffy toasted marshmallow frosting atop a deeply chocolatey cupcake with a pinch of sea salt. It’s the campfire s’more all grown up!
Ingredients
- 1-¾ cup All-purpose Flour
- 1-½ cup Sugar
- ¾ cups Cocoa Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup Buttermilk, Shaken
- ½ cups Vegetable Oil
- 3 Large Eggs
- 1 teaspoon Vanilla
- 1 cup Strong Brewed Coffee
- FOR THE TOASTED MARSHMALLOW FROSTING:
- ½ bags (10 Oz. Size) Mini Marshmallows, Plus Extra For Decorating
- 16 Tablespoons Butter, Softened
- 4 cups Confectioners Sugar
- 2 teaspoons Vanilla
- ½ teaspoons Sea Salt
Preparation
Preheat oven to 350ºF.
Mix flour, sugar, cocoa, baking soda, baking powder, and salt an electric mixer low speed until combined.
In a large measuring cup, combine buttermilk, oil, eggs, and vanilla. Slowly pour wet ingredients to the dry ingredients and mix on low until combined.
Pour batter into lined cupcakes tins a little more than halfway full (I like pouring the batter into a large measuring cup to help make this step easier). Bake for 15–17 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then place on a wire rack.
Once fully cooled, frost with toasted marshmallow frosting, top with reserved toasted marshmallows and sprinkle with a pinch of sea salt.
For the toasted marshmallow frosting:
Lay marshmallows in a single layer on a cookie sheet and place in broiler for 2–3 minutes until toasted dark brown. Take out and let cool.
Beat butter in an electric mixer. Add confectioners sugar 1 cup at a time. Add vanilla. Fold in toasted marshmallows until combined.
