Meet us at midnight! It’s New Year’s Eve and it’s time to party! Grab some Midnight Marshmallow Cupcakes and let’s celebrate! There’s no better way to ring in the new year than with tastes of a rich, moist, chocolatey cupcake combined with a creamy, thick fudgy icing. Bite into the perfectly toasted, puffy marshmallows on top and boy, oh, boy, what a festive treat! There will be no sleeping tonight, just lots of good times, thanks to Midnight Marshmallow Cupcakes!
Ingredients
- 1 box Devil’s food cake mix, plus the ingredients called for on the box
- 24 large marshmallows
- 1 cup butter, softened
- 2 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 2 teaspoons pure vanilla extract
- kosher salt, to taste
- 1/4 cup heavy cream
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line two 12-cup cupcake pans with cupcake liners.
Step 3 –Prepare the Devil’s food cake batter according to the package directions.
Step 4 –Fill each of the cupcake liners 2/3 full with the batter.
Step 5 –Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes.
Step 6 –Let the cupcakes cool for 10 minutes.
Step 7 –Using a teaspoon, scoop a small well out of each of the cooled cupcakes. Reserve the crumbs for garnish.
Step 8 –Place the marshmallows into each well.
Step 9 –Bake until the marshmallows puff, about 5 minutes.
Step 10 –Allow the cupcakes to cool to room temperature.
Step 11 –While the cupcakes are cooling, in a large bowl, using a hand mixer, beat the butter, the powdered sugar, the cocoa powder, the vanilla, and the salt.
Step 12 –Beat the heavy cream into the cocoa mixture, adding more by the tablespoon if needed, until the consistency is creamy but able to hold peaks.
Step 13 –Pipe the frosting onto the cooled cupcakes. Sprinkle with the reserved cupcake crumbs.
Step 14 –Serve.
