1prepare chocolate cake using two jumbo muffin pans, 6 cup capacity each, lined with jumbo paper baking cups coated with cooking spray. Fill each cup about half-full and bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Do not cool.
2Top each cupcake while still hot with 2 tablespoons miniature marshmallows.
Pour fudge frosting over top of each cupcake, almost covering marshmallows.
1 cup Dutch process cocoa
2 cups boiling water
1 cup butter, softened
2 cups superfine sugar
four large eggs
2 3/4 cup soft wheat flour or all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoons salt
1 teaspoon chocolate extract
paper baking cups
vegetable cooking spray
preheat oven to 350°. Mix cocoa with boiling water in a large heatproof bowl, stirring until blended and smooth. Cool completely.
Beat butter at medium speed with mixer until creamy. Gradually add sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition.
Mix flour and next three ingredients. Add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract. Place paper baking cups into two muffin pans, 12 cup capacity each, and coat with cooking spray. Spoon batter into cups, filling two thirds full.
Bake at 350° for 12 to 15 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks to cool completely. Makes 24 cupcakes.
1/2 cup butter
1/3 cup evaporated milk
1/4 cup unsweetened cocoa
4 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoons salt
mix first three ingredients in a small pan. Cook over medium heat until butter melts and mixture is blended. Bring mixture to a boil, stirring constantly. Remove from heat. Add powdered sugar, vanilla, and salt, whisking until smooth. Pour immediately over cupcakes.