Adapted from todaysmama.com
cup cocoa powder
cup vegetable oil
cup semisweet chocolate chips
CHOCOLATE BUTTERCREAM FROSTING FOR MARSHMALLOW STUFFED CHOCOLATE CUPCAKES
cup butter, softened
tablespoon plus 1 teaspoon milk
ounces semisweet chocolate, melted and cooled
cups powdered sugar
Blend until spreading consistency.
Combine dry ingredients. Beat together sugar, oil, egg and vanilla. Whisk in dry ingredients and buttermilk, alternating, begining and ending with the dry ingredients. Beat until smooth. Stir in chocolate chips. Scoop into prepared muffin pan. Bake at 350 for 20-25 minutes or until tops of cupcakes spring back lightly when touched. Let cool in pan on rack for 10 minutes; remove and cool completely on rack. Frost with Chocolate Buttercream Frosting. Marshmallow Stuffed Chocolate Cupcakes *Want to make the best chocolate cupcakes recipe even better? After cooling 5 minutes spoon or scoop small indent in center of cake and insert large marshmallow. Marshmallow Stuffed Cupcakes!