Ingredients
- 2 T Butter, melted plus more for greasing the pan
- 3 large eggs, at room temperature
- 1 C Milk
- 1 t Vanilla Extract
- 1 t Salt
- 3 T Sugar
- 2 T plus 2 t unsweetened Cocoa Powder
- 3/4 C plus 2 T Flour
- 1/4 C semi-sweet chocolate chips
- 12 large marshmallows
Preparation
Step 1
Place a rack in the center of the oven and preheat oven to 400 degrees F.
Use a paper towel to generously grease the individual muffin cups, set aside.
In a medium bowl, thoroughly whisk together butter, eggs, milk, and vanilla extract.
In a large bowl, sift the sugar, salt, cocoa powder, and flour.
Pour the wet ingredients into the dry ingredients and whisk until just incorporated and no lumps remain.
Pour the batter into the prepared muffin pan, filling the cups one-half to two-thirds full.
Place pan in the oven and set timer for 30 minutes.
Do not open the oven.
After 30 minutes, remove the popovers from the oven and immediately set oven to broiler.
Carefully add a sprinkling (maybe about 5-7) chocolate chips into the center of the popover, and top with a marshmallow.
If you have to press the chocolate in and deflate the popover a bit, use the back of a spoon.
Place pan under the broiler and keep an eye on the toasting marshmallows. They’ll only need about a minute under the broiler.
Feel free to rotate the pan as necessary.
Remove toasted popovers from the oven.
Let cool for about 5 minutes. Use a butter knife to gently remove the popovers.
Serve warm.
Popovers are best the day they’re made, but they also freeze just fine. Place in the freezer and reheat wrapped in foil, in a 350 degree oven.