5.0 – 1 reviews • Dessert
| Level: |
Easy |
| Total: |
1 hr 50 min |
| Active: |
30 min |
| Yield: |
12 cupcakes |
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 3/4 cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup chopped mint chocolates (such as Andes)
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted
- 1 cup unsweetened cocoa powder
- 3 cups confectioners’ sugar
- 1 1/2 cups marshmallow cream
- 1/4 cup milk
- Nonpareils and/or coarse sugar, for topping
Instructions
- Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with nonstick liners. Whisk the flour, baking soda and salt in a medium bowl and set aside. Heat the milk in a small saucepan until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg, vanilla, flour mixture and mint chocolates.
- Divide the batter among the muffin cups, filling each about two-thirds of the way. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the frosting: Beat the melted butter and cocoa powder in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Reduce the speed to low; add the confectioners’ sugar, marshmallow cream and milk and beat until combined. Increase the speed to high and beat until fluffy, about 4 more minutes. Set aside at room temperature until thickened, about 1 hour.
- Transfer the frosting to a pastry bag fitted with a star tip; pipe onto the cupcakes. Top with nonpareils and/or coarse sugar.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
575 |
| Total Fat |
30 g |
| Saturated Fat |
10 g |
| Carbohydrates |
80 g |
| Dietary Fiber |
5 g |
| Sugar |
57 g |
| Protein |
5 g |
| Cholesterol |
48 mg |
| Sodium |
189 mg |
