This muffin is as comforting as a steaming mug of cocoa on a freezing cold day. In fact, the recipe was “born” on a blistery day (negative four degrees in Chicago) when 2-year-old Michael was up for the day at 4:30am.
As the muffins bake, the marshmallow filling melts the way the jet-puffed candy dissolves into creamy hot chocolate. The toasted marshmallow top creates a perfectly browned hue and adds a touch of sweetness – a must. Serve with warm milk or as dessert on a snowy day.
Hot Chocolate Muffins
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs, beaten
½ cup buttermilk
½ cup sour cream
½ cup (4 oz) unsalted butter, melted and cooled
1 tsp vanilla
½ cup small marshmallows OR 12 large marshmallows
1 cup cream cheese, whipped (at room temperature)
1 cup marshmallow cream (Fluff)
1/3 cup sugar
1 egg, beaten
1 tsp vanilla
* recipe yields extra filling
1. Preheat oven to 375 degrees. Grease muffin cups with cooking spray or line with paper muffin liners.
2. In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda and salt.
3. In a separate mixing bowl, combine eggs, buttermilk, sour cream, butter and vanilla.
4. Pour liquid mixture into dry mix and combine.
5. Distribute batter into muffin cups to 1/3 full.
6. For the Filling, whisk together cream cheese, marshmallow cream, sugar, egg and vanilla until smooth.
7. Place one heaping teaspoon of filling and a few small marshmallows into each center.
8. Top with remaining muffin batter to no more than ¾ full (or else muffin tops will expand and reach one another during the baking process).
9. Place about 3-4 small marshmallows and/or 1 large marshmallow on each muffin top and prod into batter (be sure to prod into batter or else the marshmallows will slip off during the baking process).
10. Bake 16-18 minutes.
11. Allow to cool 5 minutes before transferring to wire racks to cool.