CHELTENHAM, Pa. -- If you are looking for a chocolate cake that will give you a different impression with a different taste on other cakes, then you need to try out the chocolate marshmallow cupcakes using Michaela Brown’s recipe from the Stage to the Stove. You can get a variety of tastes from the cake giving you a warm welcome to the new experience. The procedure, the ingredients, and the time that you will use to make the cake should not deter you from trying out. If you need a demo first, do not hesitate to give an order of the same; you are assured of coming back for more until you learn to make it yourself.

Unique Nature of Chocolate Marshmallow Cupcakes

The most unique thing about the chocolate marshmallow cupcakes is the secret of its rich coloration. Its making utilizes both the unsweetened chocolate together with the unsweetened cocoa powder to achieve this. Apart from making it unique, it raises its health standards above the board since it has no processed sugar in it. The unsweetened cocoa powder makes it very suitable for making the chocolate cakes. Moreover, this combination makes the taste and the strength of the cake amazing.

How to Make Chocolate Marshmallow Cupcakes

· Graham cracker layer

· 1 cup of cracker crumbs

· ¼ cup of melted butter

· 2 tablespoons of sugar

· 1 pinch of salt

· Cupcakes

· 1 package of the classic devils food cake mix

· 3 eggs

· ½ cup of vegetable oil

· 1.33 cups of water

· 2 cups of marshmallow fluff

· 2 cans of frosting creations frosting starters

· 2 frostings of marshmallow flavor mix

· 2 table spoons of graham cracker crumbs

· 24 mini marshmallows

Preparation Procedure

· Heat the oven to 350F then the cupcake liners

· Make a mixture of graham cracker crumbs, one cup with melted butter, salt and sugar in a bowl.

· Into the mixture, add 2 teaspoons of graham cracker at the bottom. Flatten the crust of the graham.

· For a bout 7 minutes, bake the resulting mixture until it turns golden before letting it cool.

· Separately follow the procedure on the package and make the cake batter. Scoop it on the crust of the graham crust then fill it 2 thirds.

· You will then bake it for another 20 minutes. You can check by inserting a tooth pick on it, if it comes out clean then it is cooked.

· Cool the cupcakes for 5 minutes.

· Cut out a cone shaped piece. Do this from the middle and avoid cutting through the crack.

· Using the marshmallow fluff, squeeze it into the hollow cup of the cake.

· Add a packet of the chocolate marshmallow mixed flavor and mix them evenly.

· Using the chocolate marshmallow, frost the cupcakes, you can then sprinkle the remaining cracker on the cupcakes or garnish it with the mini marshmallow.

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The choice on the icing used on the cake is another unique feature. It is not just the ordinary icing but one that is made and chosen for such cakes. Chocolate marshmallow cupcakes employ the use of the marshmallow crème. It is manufactured from the corn syrup, vanillin, sugar syrup, or even the dried egg whites. Currently, you can get the icing that is flavored and would suit your taste and preferences. In addition to this, it is sweetened, thick, and very soft. If you are wondering where to find them, then you should ask at your nearest grocery stores – they rarely miss one.

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