I do not understand where 2016 has gone. How are we already in June and how are we already getting ready to celebrate Father’s Day? And why did I make these fun Chocolate Marshmallow Cupcakes?
This year Father’s Day is a little different for us. We will actually be celebrating.
First, we haven’t really celebrated in a very long time. My father died my senior year of school, and my step-father came into my life long after I had moved away from home. I wish him a Happy Father’s Day, but we don’t do a lot. My children’s father hasn’t been in the picture for years. So again, we didn’t celebrate then either. They celebrated their step-father for years, but after our divorce, while we are all still close, Father’s Day kind of just …. faded into the past.
But this year, this little man made me a Grandma.My daughter became a mother. And this sweet boy also has a pretty amazing daddy. His name is Austin. That means, we have a reason to celebrate again. Which is actually kind of cool. So while Austin is the one we will be celebrating, I don’t know enough about his favorite recipes to have created one just yet. (I’m pretty positive I will by next year though, they all live with me!)
So I created these Chocolate Marshmallow Cupcakes for Doug. He’s the one who has my heart, and while my kids are too old to be “fathered” he’s been there through a lot with us, so I figure he qualifies. He’d also do anything for them and lay his life down for all of us, so I think that pretty much makes him as close as we’re gonna get around here.
Plus he loves my food. Almost all of it. I think I have made exactly three things in the past two and a half years that he wasn’t crazy about. He raves about my food. To anyone. Anyone who will listen. It’s really kind of cute (along with flattering). Most nights I cook for him, as in his tastes and cravings. So that’s why I picked him. It was natural.
Doug loves Marshmallow. Like… a lot. It’s kinda an addiction. He will even eat spoonfulls of marshmallow creme. I don’t get it. I mean, I like marshmallow, but definitely not as much as him.So it was only a natural progression that my recipe had to include marshmallow. And so, Chocolate Marshmallow Cupcakes were born.
On an almost weekly basis, Doug reminds me that until he met me, he wasn’t much of a chocolate fan. I don’t know HOW that’s possible, because now he can consume quite a bit of chocolate like it was his last meal. 😉 I will admit, chocolate is my weakness. So I guess it kinda just caught on.
It’s easy to believe him though, because until me, he really hadn’t had the best food in the world. In fact, his sister and brother in law owned a restaurant for awhile, with that and eating at their house, is the best food he has had before I came along. Sorta sad.
Since the chocolate and marshmallow deal has been sort of a joke for us for a couple of years, I thought… why not do something with Chocolate and Marshmallow and after some thought, I just decided – Chocolate Marshmallow Cupcakes. He has no problem consuming cupcakes. None at all.And these are SO good. So addicting. Rich, dark chocolate cake hides a marshmallow center and is topped with a luscious Chocolate Marshmallow Frosting that seriously is amazing! They were gone FAST, and I only ate one. And I really liked the one I had. Like really liked it. But he definitely loved them. They will be made again. Possibly tomorrow. So yes, Chocolate Marshmallow Cupcakes are a huge hit.
I kind of took components of the entire cupcake from different recipes I had, and then played around a bit until I got what I wanted. Did I go through more than one batch? Sure did! And they were all tasty, but I really wanted the balance, and I feel like these have it!
- For the cupcake:
- 2 cups sugar
- 1 3/4 cups cake flour
- 3/4 c. dark cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 c. applesauce
- 1 1/2 teaspoon almond extract
- 1 cup boiling water
For the Chocolate Marshmallow Frosting:
- 2 sticks butter softened
- 1 teaspoon vanilla extract
- 1/4 cup of milk
- 3 cups powdered sugar
- 1/4 cup dark cocoa powder
- 7 oz. marshmallow creme
- Marshmallow Bits if desired.
- For the cupcakes:
- Heat your oven to 350°F.
- Place liners in muffin cups.
- In a large mixing bowl, sift the sugar, cake flour, dark cocoa powder, baking powder, baking soda and salt together.
- Add the eggs, milk, applesauce and extract. Beat on medium for 2 minutes.
- Stir in the boiling water.
- Spoon the batter into the liners and bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool slightly about 5 minutes.
- Scoop out the top center of the cupcake about 1" wide and stuff a marshmallow down in the cupcake. It's okay if the marshmallow is over the top of the cupcake. The heat will start to melt the cupcake and you can gently press the marshmallow down futher if you actually care. Set aside and allow to cool completely before frosting.
For the Chocolate Marshmallow Frosting:
- In a large mixing bowl, cream the butter, vanilla and milk together on medium speed for 2 minutes, until smooth.
- Switch to low and add the powdered sugar a little at a time and then the dark cocoa powder a little at a time until combined. Once combined, turn back up to medium for approximately 2 minutes or so.
- Fold the marshmallow creme into the chocolate frosting mixture until you can no longer see the marshmallow.
- Use a piping bag or ziplock baggie to pipe the icing on top of the cupcakes.
- Top the cupcakes with Marshmallow Bits, if desired.
Appetizers & Snacks:
- Best Popcorn Ever (with Nutritional Yeast!!) by The Wimpy Vegetarian
- Easy Homemade Pretzel Recipe by April Golightly
- Nana’s Pimento Cheese by A Kitchen Hoor’s Adventures
- Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread
- Dad’s Favorite Blueberry Pancakes by Family Around The Table
- Steak & Egg Breakfast Skillet by Caroline’s Cooking
Condiments & Sauces:
- Apple Crisp by Ninja Baker
- Banana Berry Bread by Desserts Required
- Blackberry Chocolate Chunk Ice Cream by Simple and Savory
- Black Bourbon Walnut Brownies with Maple-Candied Bacon by The Crumby Cupcake
- Blueberry Ice Cream Cookie Bars by Cindy’s Recipes and Writings
- Cherry Garcia Bars by Pies and Plots
- Chocolate Marshmallow Cupcakes by Crazed Mom Lifestyle & Recipes
- Pineapple Upside Down Cake by Grumpy’s Honeybunch
- Coconut Cream Pie by Hezzi-D’s Books and Cooks
- Tempura Strawberries by Baking Sense
- German Chocolate Brownie Pie by That Skinny Chick Can Bake
- Graham Cracker Chocolate Chunk No-Churn Ice Cream by Cupcakes & Kale Chips
- Grilled Fruit Kabobs with Fresh Whipped Cream by Helpful Homemade
- Peach Crumble Bars by The Finer Cookie
- Personal Banana Cream Pie by Food Lust People Love
- Strawberry Rhubarb Pie by The Chef Next Door
- Maizena Tamal by Basic N Delicious
- Mom’s Carrot Cake by Jennifer Cooks
- Bacon Patty Melts by Cookin’ Mimi
- BBQ Salmon Salad with Avocado Ranch Dressing by PancakeWarriors
- Beef Shepherd’s Pie Casserole by Cooking Chat
- Buffalo Chicken Tacos by Palatable Pastime
- Carolina-Style BBQ Burger by The Redhead Baker
- Coffee-Rubbed Prime Rib Roast by Culinary Adventures with Camilla
- Fried Chicken by Tramplingrose
- Grilled Chicken and Beef Stir Fry by The Freshman Cook
- Grilled Filet Mignon with Zip Sauce by A Day in the Life on the Farm
- Italian Sausage and Peppers by Monica’s Table
- Moroccan Preserved Lemon Chicken Tagine by Curious Cuisiniere
- Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess
- Sharp Cheddar and Crispy Onion Burgers with Horseradish Sauce by A Mind Full Mom
- Skillet Spaghetti and Meatballs by From Gate to Plate
- Spicy Fish Tacos with Garlic-Chive Aioli by Wholistic Woman
- Turkey Chorizo Burgers with Guacamole by Books n’ Cooks
- Vegetarian “Philly Cheesesteak” by Take A Bite Out of Boca
- Walnut Cauliflower Zucchini Boats by Beauty and the Beets
Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement
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