Gooey, chocolatey, mashmallowy goodness. These cupcakes are decadently delicious. I’m not going to go into lots of detail about how to make them as they aren’t my recipe. You can find the full recipe here with lots of detail and pictures: http://sallysbakingaddiction.com/2014/05/22/marshmallow-filled-smores-cupcakes/
I call them hot chocolate cupcakes as I leave out the crackers as smores aren’t really a thing in the UK.
I do however have a few tips:
- Make more filling than the recipe. I’m probably just greedy but the marshmallow filling is the best bit and I struggled to stretch it to the whole batch. Bizarrely when I made a double batch I had some left over!
- When making the cupcakes, I would add the liquid in more than 2 batches as the batter can end up really lumpy. I wished I’d added it far more gradually.
- If you refrigerate these, I would take them out before serving as the filling and frosting tastes best at room temperature.
The baked cakes:
The marshmallow filling:
Filling the cupcakes:
I toasted the marshmallows under a grill so I had to watch them carefully. Remember these are suitable for vegetarians other than the marshmallows.