Wednesday, 20 August 2014

Chocolate Marshmallow Muffins

These were originally meant to be chocolate marshmallow cupcakes with a milk chocolate frosting and mini marshmallow topping. However, when I was baking this quite late at night, I discovered I only had about 30g of icing sugar left and it was too late to go out to get more.  As this does not have icing, I feel it's wrong to call it a cupcake hence chocolate marshmallow muffins. 

I used a chocolate sour cream cake recipe that I've used previously. I debated about how to incorporate the marshmallows and in the end decided to put 2 large marshmallows at the bottom of the muffin case before filling it with cake batter. What I didn't know but should have guessed was that the marshmallow would rise during baking and give a toasted marshmallow topping. Result! To be honest, these were so good on their own they didn't require any frosting. The cake was moist and chocolatey and the toasted marshmallow on top gave extra sweetness and gooeyness to the cake. 

I created this recipe for this month's We Should Cocoa challenge which is guest hosted by Rebecca from Bake N Quilt. She chose the theme marshmallow and chocolate. The challenge is run by Choclette from Chocolate Log Blog

 I bought micro marshmallows for the cupcakes but I'm sure I'll find another use for it. 

 cook butter, cocoa powder and water 

 whisk in the eggs

 followed by the sour cream 

 place 2 large marshmallows on the bottom of each cupcake case 

 cover with cake batter until almost full 

 toasted marshmallow! 

 I also made a medium loaf cake with the remaining batter which is covered in melted milk chocolate (I prepared it for the icing) and sprinklses 

Makes 12 mini cakes and 1 medium loaf as shown.

250g plain four
45g cocoa powder
60g dark chocolate pieces
225g butter
1 cup water
300g sugar
2 eggs
1.5 teaspoon bicarbonate of soda
1 cup water
1/2 cup sour cream
1 teaspoon vanilla extract
24 large marshmallows

  • Place the butter, cocoa powder, chocolate and water to cook over a medium heat.
  • In a separate bowl, whisk the flour, bicarbonate of soda and sugar together.
  • Carefully add half the melted chocolate mixture to the dry ingredients and whisk. 
  • Add the eggs one at a time and continue whisking. 
  • Then add the sour cream and vanilla extract.
  • Place 2 marshmallows in each cupcake case. 
  • The cake batter is quite liquid so I'd recommend pouring it into the jug and pouring the cake batter into each cupcake case until it's almost full.
  • The marshmallows may float but not to worry. 
  • Bake for about 18 minutes or until the marshmallows are toasted and a skewer inserted into the centre comes out clean.


  1. I've been known to blitz regular sugar in the blender to make my own icing sugar in a pinch. Sounds like no icing sugar turned out to be a happy accident in this case! And since they are now muffins, you can eat cake for breakfast! :) Thanks for entering We Should Cocoa this month.

    1. That's a great idea and I'm kicking myself for not having thought of it! Oh well it was a happy accident in the end.

  2. wow - what a great idea! I've only tried adding marshmallows to the cake towards the end of baking but this seems so much easier. Thanks for the recipe :)

    1. It was an experiment but I'm pleased it worked

  3. this months we should cocoa has been wicked!... yours looks so incredible... I love how the marshmallows have melted on top... heavenly!

    1. I was so pleased when the marshmallow rose to the top and got all toasty and melty. yum!

  4. Marshmallows melted on top? Perfect!!

    1. Indeed! Wish I could say I planned it that way but it was an experiment.

  5. Love, love. love the thought of these Ros - who needs a topping when you've got toasted marshmallows. I want to go and bake some immediately! Thanks for joining in with WSC - splendid idea.

    1. I was really pleased with the toasted marshmallows - serendipity!


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