A new product I had not seen before, new flavors of marshmallows. Well, of course that is a fun challenge to see what to do with them. This is a very moist chocolate cake with a hint of cinnamon and a pretty, glossy frosting with little cinnamon speckles running through it. Top them off with a cinnamon marshmallow and drizzled with dark chocolate, artistically or messy depending on your point-of-view.
Chocolate Cinnamon Cupcakes:
1 cup flour
1 cup sugar
2 Tbl Special Dark cocoa
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup butter, softened
1/4 cup oil
1/2 cup water
1/4 cup buttermilk
1 egg
1/2 tsp vanilla
Preheat oven to 350°. Put Demarle mini muffin tray on perforated sheet, or spray mini muffin pan. In large bowl, whisk flour, sugar, cocoa, baking soda, cinnamon, and salt. In small bowl mix butter, oil, water, buttermilk, egg, and vanilla, until smooth. Pour liquid mixture into dry mixture, beat just until combined. Scoop batter into muffin cups, divide evenly between 20 cups, about 2/3 full. Bake for 20 to 24 minutes, or until centers of each cupcake is set. Cool completely.
Cinnamon Marshmallow Frosting:
1 egg white
3/4 cup sugar
3 Tbl water
12 Kraft Cinnamon Bun marshmallows
1/2 tsp vanilla
1/8 tsp cinnamon
1/8 tsp cream of tartar
In double boiler over boiling water, combine egg white(unbeaten), sugar, water, and marshmallows. Cook over rapidly boiling water, beating with electric hand mixer for about 10 minutes or until mixture stands in peaks. Remove top of double boiler from heat and stir in vanilla, cinnamon, and cream of tartar. Beat for another minute, or until thick and of good spreading consistency. Frost each mini cupcake and top with a Cinnamon Bun marshmallow. Drizzle with melted dark chocolate if desired. The whole recipe can easily be doubled for more cupcakes.
If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
