Hot Chocolate Marshmallow Cupcakes

Heaven. Pure bliss. Pretty much enough said.

These cupcakes, texturally a cross between a brownie and cake are incredible. Moist, chocolaty, and rich from the delicious dark chocolate, paired with the broiled marshmallow on top, these cupcakes are a hit. This is the perfect bite of indulgence to welcome in fall. Who needs a cup of hot chocolate when you can have one of these little delights? Seriously, these are so worth trying tonight.

Hot Chocolate Marshmallow Cupcakes from Cupcakes Galore by Gail Wagman

Makes 12 cupcakes

8 ounces dark chocolate

1 cup (2 sticks) unsalted butter, room temperature

4 eggs

1 cup sugar

3/4 cup all-purpose flour

1 teaspoon salt

1/2 cup mini-chocolate chips or grated chocolate

Marshmallows for decoration

Preheat oven to 350 degrees F. Melt chocolate and butter in a double boiler or microwave until JUST melted. Set aside until just warm.

Cream the eggs and sugar together until light and foamy. Add flour and salt and mix. Pour in the chocolate mixture and beat until batter is smooth.

Spoon batter into 12 cupcake papers. Sprinkle a scant teaspoon of mini-chocolate chips or grated chocolate over each cupcake and bake for 15 minutes. Remove cupcakes from oven. They will be very moist inside.

Place a marshmallow or several mini-marshmallows on each cupcake. Put cupcakes under broiler for a few seconds until marshmallows start to brown. This will take only a second so be very careful. Remove form oven and wait for about 5 minutes before eating since marshmallows will be very hot. These cupcakes are best eaten still warm.

Suggestion: I've made these cupcakes with no butter and with only 1 stick of butter (instead of the 2 sticks the recipe calls for). They are delicious either way, so feel free to use whatever amount of butter you're comfortable with.