Brownie Cupcakes with Marshmallow Frosting
Print Recipe
We taught you the right way to eat a cupcake. We showed you how to make just four cupcakes. Next up--and get ready for this one--cupcakes that frost themselves. Here’s how it works: We start by making brownie batter, which is fast and doesn’t require a mixer. Then, when the cupcakes are almost fully baked, we top each one with a marshmallow, return the pan to the oven and watch those white clouds of sweetness melt over the surface.
Ingredients
5 ounces unsweetened chocolate, chopped
1 stick (8 tablespoons) unsalted butter
¾ cup sugar
½ cup brown sugar
2 teaspoons pure vanilla extract
3 eggs
1 cup all-purpose flour
½ teaspoon salt
1 cup chocolate chunks (dark or milk chocolate)
12 jumbo marshmallows
Directions
1. Preheat the oven to 350°F. Line 12 cavities of a muffin pan with cupcake liners.
2. In a large bowl, combine the chopped unsweetened chocolate with the butter. Place over a double boiler and heat, stirring occasionally, until fully melted.
3. Add the sugar, brown sugar and vanilla extract, and mix to combine. Add the eggs; mix until incorporated.
4. Add the flour and salt; mix until fully combined. Fold in the chocolate chunks. Scoop the batter into the prepared pan, filling each cavity three-quarters of the way full.
5. Bake until the surface is crackly and set, 15 minutes. Remove the pan from the oven and top each cupcake with a marshmallow. Return the pan to the oven and bake until the marshmallows melt over the cupcakes, 3 minutes more.
6. Cool the cupcakes for 15 minutes in the pan, then remove and place on a cooling rack. Serve slightly warm or at room temperature.
Serving tip: The best way to warm up a cupcake is to cut off the bottom half and place it on top of the marshmallow, forming a sandwich. Then microwave it for 10 to 15 seconds to melt the chocolate and marshmallow for a gooey treat.
363 calories
19g fat
45g carbs
5g protein
31g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.