3/4 cup unsweetend cocoa powder
1 1/2 cups all purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup mini marshmallows
2 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla
1 1/2 tablespoons water
Preheat oven to 350 degrees. Line standard cupcake pans with paper liners. It should make 16 cupcakes. I used leopard print ones!
In a large bowl, mix the cocoa powder, flour, sugar, baking soda, baking powder, salt, and cinnamon. Add the eggs, milk, oil, and vanilla. Mix with an electric mixer until smooth.
Fill each cupcake liner 2/3 full. Bake for 20 minutes or until cupcakes spring back when touched and a toothpick inserted comes out clean.
Place marshmallows and butter in a microwave safe bowl and microwave for 20 seconds. Stir until combined. Add powdered sugar, vanilla, and water. Beat with an electric mixer until frosting comes together and is spreadable.
Remove from oven and cool for 10 minutes in pan. Remove and cool completely.
Once cooled frost with frosting and serve!
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