Marshmallow Cupcakes

Make the cupcakes:

Preheat oven to 325F. Line a 12-count standard sized muffin pan with cupcake liners.

Mix together flour (both amounts), cocoa powder, sugar, baking powder, salt, and butter in a bowl. Beat on low speed until sandy in consistency. Slowly add milk and vanilla to the flour mixture. Add in egg and beat well.

Scoop batter into prepared pan until each wrapper is 2/3 full. Bake for 20 minutes. Cool in pan for 10 minutes before transferring to a wire rack to cool some more.

While cupcakes are cooling, make the marshmallow filling:

Melt marshmallows, corn syrup, and food coloring (if using) in a double boiler. Stir constantly until melted. Put the filling into a Ziploc bag and cut off a small corner.

Once cupcakes are cool, hollow out the center of cupcakes and fill with marshmallow filling using the piping bag. (I used an apple corer to hollow out the cupcakes.) Make sure to save the ‘caps’ that you cut out with your corer.

I initially had a hard time filling the cupcakes since the melted marshmallows can be very sticky. You have to work quickly as the marshmallows can dry out once exposed to air. If they do dry out, you may reheat it.

Replace “caps” on cupcakes and frost with your favorite frosting.