When it rains, make it pour…marshmallow and mint! Cold, drizzling days like today are perfect for baking some mocha marshmallow mint chocolate cupcakes. The insides of this cupcake are so rich and minty sweet that you won’t need to frost or decorate them. These are perfect for pairing (while still slightly warm) with a mug of hot cocoa or your favorite coffee.
Mocha Marshmallow Mint Chocolate Cupcakes
Preheat your oven to 350° F. Line a standard cupcake pan with paper liners.
In a large mixing bowl, combine the flour, baking powder, salt, baking soda, cocoa and sugar. Make a well in the center of the flour mixture and add the eggs, coffee, buttermilk, vanilla and vegetable oil. Mix just until combined. Fold in the miniature marshmallows and creme de menthe baking chips.
Fill the cupcake liners about 2/3 full. Bake for 15 minutes, or until a toothpick inserted in center comes out almost clean.
2 cups all-purpose flour
1 cups granulated sugar
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla
1 cup buttermilk
1 cup brewed coffee, room temperature
1/2 cup vegetable oil
1/2 cup miniature marshmallows
1/2 cup creme de menthe baking chips
Number of servings: 24
Cooking time: 15 minutes