Self Frosting Chocolate Cupcakes

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Self frosting?  Yes, have to admit that was a bit intriguing.   As much as I LOVE frosting, there are times when I just don’t feel like spending an entire afternoon baking. ( Shhh….don’t t let that secret get out)  The idea of cupcakes being topped with something suitably gooey and frosting like WITHOUT having to do the work, well, sign me up!

Movita Beacoup, has created a thing of yummy beauty – a chocolate cupcake topped with melted chocolate chips and marshmallows. No frosting needed.  Yes!

Self Frosting Chocolate Cupcakes

Yields 24 cupcakes.

For the topping:

  • 1 cup white miniature marshmallows
  • 1 cup semi-sweet chocolate chips
  • 1 egg, lightly beaten

For the cupcake:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups firmly packed brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 cup sour cream

Line 24 muffin wells with paper liners. Set aside. Pre-heat oven to 350°F (180°C).

In a small bowl, mix together the topping ingredients (marshmallows, chocolate chips and lightly beaten egg) and set aside.

In a medium sized bowl, sift together the flour, cocoa, baking powder and salt and set aside.

In the bowl of a stand mixer, cream the butter (about 3 minutes). Then beat in the sugar (about 3 minutes). Then beat in the egg (about 1 minute).

In a small bowl, stir the baking soda into the sour cream and set aside.

On low speed, mix 1/3 of the sifted flour mixture into the butter mixture (until just combined). Add 1/2 of the sour cream mixture and mix until just combined. Then add half of the remaining flour mixture, mixing until just combined. Mix in all of the remaining sour cream mixture, and then the remaining flour mixture, mixing each addition until just combined. Be sure to scrape down the sides of your bowl between additions.

Spoon the batter into the prepared muffin tins, filling no more than 3/4 full. Spoon topping onto each cupcake.

Bake for about 20 minutes, or until a cake tester comes out clean. Cool on wire racks. (The topping will be very sticky until the cupcakes cool).


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