Chocolate Marshmallow Cupcake (Print Version)

# Ingredients:

01 - 1/2 cup milk, brought to room temp.
02 - 2 large eggs, kept at room temp.
03 - 1 1/4 cup plain flour.
04 - 2 teaspoons baking powder.
05 - 1/2 cup oil (vegetable works great).
06 - 1/2 teaspoon fine sea salt.
07 - 1 cup regular sugar.
08 - 1/2 cup cocoa powder (unsweetened).
09 - 1 cup of softened unsalted butter.
10 - 1/2 cup sour cream.
11 - 2 1/2 cups powdered sugar.
12 - 1 teaspoon vanilla.
13 - 1 cup marshmallow cream.
14 - 2 packs of hot cocoa mix.
15 - 2 tablespoons of warm water.

# Instructions:

01 - Set your oven to 350°F for convection or 325°F for a standard bake. Get muffin liners ready in the tin.
02 - Stir together all the dry stuff. Add in milk, oil, eggs, and sour cream, then mix till smooth.
03 - Scoop batter into liners, filling them about 2/3 full. Bake for 16 to 18 minutes, then let ‘em cool fully.
04 - Whip the butter till soft and airy. Slowly mix powdered sugar, then add in marshmallow fluff and vanilla.
05 - Stir up the hot cocoa sauce. Frost the cupcakes, drizzle on the sauce, and throw on some marshmallows.

# Notes:

01 - Give it a toasted marshmallow flavor by torching the fluff.
02 - Convection ovens need slightly higher heat.

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