Soft, Gooey & Delicious!

By Lara Hammoudeh,

Baker & Chocolatier


The only thing that makes a chocolate cupcake better? A gooey marshmallow center! I bake these cupcakes for special occasions.

Chocolate Marshmallow Cupcakes


2 ¼ cups plus 2 tbsp sugar

13/4 cups all-purpose flour

3/4 cup plus 1 tbsp cocoa powder

(a good quality one)

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp pure vanilla extract

1 cup boiling water

1 ½ cups digestive biscuit crumbs (from about 20 squares)

1/3 cup unsalted butter, melted

255g bittersweet chocolate,

finely chopped

Marshmallow cream frosting


  1. Preheat oven to 175°C. Line two standard muffin tins with cupcake liners; set aside
  2. Sift two cups plus two tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt into the bowl of an electric mixer. Using the paddle attachment, mix ingredients on low speed
  3. In a large bowl, mix eggs, milk, oil and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for two minutes. Add boiling water and stir to combine; set cake batter aside
  4. Place digestive biscuit crumbs , remaining 1/4 cup sugar and melted butter in a large bowl; stir until well combined
  5. Place one tablespoon biscuit mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining biscuit mixture for topping
  6. Place two teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the biscuit mixture is golden, about five minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and biscuit mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely
  7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners
  8. Serve immediately or store in an airtight container, up to two days