Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Make sure your oven is set to fit two cupcake pans. Line two 12-cupcake pans with paper cupcake liners.
Step 2
In a medium bowl, mix together
Cake Flour (1 3/4 cups)
,
Unsweetened Cocoa Powder (1 cup)
,
Baking Soda (1 1/4 tsp)
, and
Salt (1/4 tsp)
with a whisk. Set aside.
Step 3
In a bowl of an electric mixer, beat
Unsalted Butter (1 1/2 cups)
on medium-high speed with a paddle attachment until creamy, about 30 seconds. Gradually add
Granulated Sugar (1 1/2 cups)
and beat at high speed until light, about 3 minutes. Reduce the speed to medium and add the
Eggs (2)
, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Mix in the
Vanilla Extract (1/2 Tbsp)
.
Step 4
Reduce the speed to low and begin adding
Sour Cream (1 3/4 cups)
and dry ingredients, alternating between the two and mixing between additions. Mix until just until blended.
Step 5
Divide the batter evenly among the cupcake cups. Bake for 20 minutes, until a toothpick inserted into center of a cupcake comes out clean.
Step 6
Place a large metal bowl and whisk in freezer now for about 15 minutes so they are good and cold for the whipped frosting. Cool cupcakes for at least 5 minutes.
Step 7
Using a teaspoon, scoop a small well out of each cupcake. Place a marshmallow into each well and return to the oven to bake until the marshmallow puffs, about 5 more minutes. Remove the cupcakes and let them cool to room temperature.
Step 8
Remove the mixing bowl from the freezer and pour
Heavy Cream (1 cup)
into bowl. Beat on high for 2 minutes until fluffy, then add
Hot Chocolate Mix (1 cup)
and continue to beat until stiff peaks form. Keep refrigerated.
Step 9
Use a piping bag to frost cupcakes. Top with
Marshmallows (24)
if desired. I even used our mini kitchen blow torch to lightly toast the marshmallows.
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