The Pioneer Woman Tasty Kitchen
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Sea Salt Toasted Marshmallow Cupcakes

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Level: Easy

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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.

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