Rich chocolate cupcakes topped with marshmallow frosting, dusted with cocoa, and crowned with mini marshmallows.
Photo by Ashlee Glen
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 jar (7 oz) marshmallow creme
2 tablespoon milk Cocoa powder, for dusting
Mini marshmallows, for garnish
Directions:
Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
Mix flour, sugar, cocoa, baking powder, soda, and salt in a bowl.
Whisk in milk, oil, eggs, and vanilla until smooth. Divide into liners.
Bake for 18–20 minutes, then cool.
For frosting, beat butter until creamy, add sugar and milk, then fold in marshmallow creme.
Pipe onto cooled cupcakes, dust with cocoa, and finish with marshmallows.
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