I’ve been telling the kids I would make them cupcakes and something always seemed to happen that took precedence over said cupcakes. Eventually I started to feel like a shitty mom for promising and promising and never delivering and I finally put my cupcakes where my mouth is…or something.
The original plan was to make peanut butter cupcakes with chocolate frosting–not sure why I got fixated on peanut butter since I’m not a huge fan of it or anything–and then crow about my superior cupcake making abilities. That didn’t happen. Not in small part to the fact that I possess minimal cupcake making abilities. Sad but true.
Since I can’t be content with making normal cupcakes and I bought mini-marshmallows a while back under the guise of using them in hot chocolate but, of course, they ended up in stomachs totally unaccompanied by anything other than their fluffy, white goodness, I was obligated to include the mini-marshmallows in the cupcakes.
I used Martha’s Devil’s Food cupcake recipe except I didn’t have the required baking soda so I had to improvise cause that’s how I roll. In Martha’s recipe, I used three tsp of baking powder like suggested here and 1/4 tsp of salt. I also didn’t have any sour cream so I used my homemade yogurt.
I dumped the batter into a gallon Ziploc and piped the yummy stuff into the cupcake wrappers 1/2 way up and then plopped in two of the mini-marshmallows and then filled the wrappers the rest of the way up. I baked the guys at 350 ° for 17 minutes and they turned out perfectly.
The cupcakes are dense because of the lack of soda but the marshmallows kind of melted in and a bit of the stuff came to the top and caramelized.
The cupcakes are SO GOOD that this occurred: