What would a kindergarten graduation be without the best tasting cupcakes? I guarantee that this cupcake recipe is the best chocolate cake you will ever enjoy. The chocolate cupcakes are topped with marshmallow frosting. They pair so nicely with a hot cocoa during the colder months or a cold glass of milk. The cake is incredibly moist and has just the right amount of chocolate. Continue reading to find out the secret ingredient that I include in my chocolate cupcakes.
S’mores Chocolate Cupcake Recipe
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Ingredients
3 cups all-purpose flour (sifted)
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
3 teaspoons vanilla extract
Directions
- Preheat your oven at 350 degrees and prepare your muffin tins with 12 cupcake liners.
- Combine your dry and liquid ingredients in two separate bowls.
- Start off by sifting your flour and adding to your dry bowl. Mix in the sugar, cocoa powder, baking soda and salt. Mix until combined.
- Take your second bowl for the liquid and add in your four eggs. Whisk until combined. Next add the buttermilk and warm water. Combine and mix. Last add in the oil and vanilla.
- Take the dry bowl and slowly combine in the wet ingredients. When the wet ingredients are in the bowl, mix thoroughly. The mixture may be a little lumpy and that is ok.
- Bake in the oven for 12-15 minutes, but watch them carefully as all ovens are different.
Marshmallow Fluff Frosting
Ingredients
1/2 Cup Butter at Room Temperature
7 oz Marshmallow Fluff
3 Cups Powdered Sugar
2 Tsp Vanilla Extract
Directions
- Cream the butter until it is fluffy.
- Spray your spatula with Pam (allows the fluff to not stick to the spatula) and add to your butter. Mix well.
- Carefully incorporate the sugar on slow speed, 1 cup at a time until all 3 cups are mixed in.
- Lastly, add the vanilla extract. Spoon batter into a piping bag. I chose to use the 809 round tip to pipe.
