Chocolate Cupcakes with Marshmallow Cream are amazingly delicious. They are even sweeter when made in the company of your kid.

When we have breaks from school we love cooking together, making friendly cooking competitions and creating memories.

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These cupcakes look absolutely delightful. Don’t you agree with me?

You have to know your child’s limits, so don’t let them cook by themselves if you are not comfortable.

However, since my two oldest kids are trained properly, how to move around the kitchen I am not worried, but I do check to see if everything is alright. 

These cupcakes were a winner. My baby girl, Anna, didn’t let me share this recipe until she made it at least several times.

To be quite frank with you, the first time when I tasted these cupcakes I thought they were from the box.

They had this cooking competition and I was so sure that she used the boxed mix to win over her brother.

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I kept telling her that I do not believe her until my oldest one came out and said: “Yes, mama I lost for a reason. They are from scratch!”

He made the most amazing donuts from scratch, but cupcakes were just better.

With mouth half open and full of cupcakes, I was amazed. Well, I have to admit that I can make pretty much anything that you desire.

However, when it comes to cakes I need a lot of practice. I think my girl has natural talent. Period!

Do you allow your kids to cook or help you in the kitchen?

If they do not, I think you should. Not only that you guys create memories, but it’s a fun experience.

In addition, it gives them that sense of accomplishment so they feel proud of themselves as well as a healthy relationship with food.

Mine has more than 5 really good dishes in their repertoire that they can make blindfolded.

My oldest one goes a little bit beyond and starts to style each plate like a real chef, where my girl is all comfort. You know “put on the plate and just eat”.

Ohh! If you are wondering about my youngest one, Daniel…well he is the boss, so he usually supervises the whole situation in the kitchen when they are cooking. Hehe

Anyhow, if you make these tasty Chocolate Cupcakes with Marshmallow Cream, please tag me on Instagram.

@sandraseasycooking, using hashtag #sandraseasycooking so I could re-share your creations. Thank you so much in advance!

Yield: 12 Cupcakes

Chocolate Cupcakes with Marshmallow Cream

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Simple, Tasty and Easy Chocolate Cupcakes with Marshmallow Cream

Prep Time 10 minutes

Cook Time 25 minutes

Cooling Time 20 minutes

Total Time 55 minutes

Ingredients

• 1 cup all-purpose flour
• 3/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup unsweetened cocoa powder
• 4 tbsp. organic Coconut oil room temp.
• 3/4 cup sugar
• 1/2 tsp. vanilla extract
• 2 large eggs
• 3/4 cup Milk any on hand
• 1 jar (7 ounces) marshmallow creme OR make your own (recipe below in the notes)

Instructions

1. Heat oven to 350°F. Place Baking Cups in each of 12 regular-size muffin cups.
2. In a large bowl, mix flour, baking soda, salt, baking powder, and cocoa powder; set aside.
3. In a medium bowl, mix 4 tbsp coconut oil, then add the sugar, beat well. Beat for a few minutes. Mix in the vanilla and eggs until blended.
4. Add your wet ingredients (coconut oil, eggs, sugar, and vanilla) to your dry ingredients (cocoa powder mixture). Make sure you add the wet ingredients a little at a time.
5. Add approximately 3/4 cup of milk mix/fold to combine.
6. Divide batter among your muffin cups. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes. Remove from pan to cooling racks and cool completely.
7. Fill Cupcakes with marshmallows cream. Fit decorating bag with large star tip. Fill the bag with the filling of your choice. Pipe on the circular top of each cupcake and mounding filling slightly in center. You may also use heavy whipped cream especially if you dislike marshmallows.
8. Garnish each cupcake with chocolate organic peanut butter or any frosting that you like. Store in the refrigerator.

Notes

How to make Marshmallow Cream:

• ¼ cup of water
• Pinch of salt
• 2 egg whites at room temperature
• ¼ teaspoon cream of tartar
• 2 teaspoons vanilla extract

1. Combine together the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240F on a candy thermometer.
2. While the sugar mixture is slowly boiling, add the egg whites and cream of tartar to the bowl and mix with a whisk attachment. of your electric mixer. Whip on medium speed until soft peaks form.
3. The egg whites should be ready and waiting when the sugar mixture reaches 240 degrees F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.
4. When the sugar mixture reaches about 240 F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once you added all of the syrup, increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially about 6-8 minutes. Add the vanilla extract during the last few minutes of beating.

Did you make this recipe?

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I was shocked to find out that I did not post any recipes with chicken wings or sriracha, until now. Considering that I really love sticky wings in the sweet and spicy sauce that puts on fire in my mouth.

Seriously, I could eat a dozen wings in one sitting. I am not proud of myself, but it is a reality. Since the Labor Day is next month, and football season is starting I am sharing my ultimate recipe for the best spicy chicken wings.

These are “the lick your fingers and grab some more” type of wings. Do not let the color of the wings set you off because these are not overly spicy, just perfect to open up your appetite, but you could add more sriracha.

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On the other hand, I eat extremely spicy food, so maybe my taste buds are playing tricks thinking it is not hot if you cannot handle, reduce the chili sauce to your preferences. Again sweet meets spicy flavor and creates not only amazing flavor but the incredible taste!

I hope you will try them because you will love this simple recipe that could be grilled or baked.

If you make these wings, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking so I could see your delicious creations.

5 from 1 vote

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Chicken Wings in Honey-Sriracha Sauce

Sweet meets spicy flavor and creates not only amazing flavor but the incredible taste! The best spicy wings that you will ever try. 

Course Main Course

Cuisine Asian

Keyword appetizer, asian food, chicken,

Prep Time 10 minutes

Cook Time 40 minutes

Sauce Prep 10 minutes

Total Time 50 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 Lb Chicken Wings, Thaw, if they are frozen
• Salt to taste
• 1 Tablespoon Oil

Sauce:

• 1/3 cup honey
• 1/4 cup Sriracha (Asian chili sauce/you may use gochujang as an alternative) Use less if you can’t handle spicy food
• 1 Tablespoon soy sauce or to taste
• 1 teaspoon fresh lemon or lime juice
• 1 teaspoon oil any on your hand
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Remove the tips of the wings and discard or save when making stock.
3. Using a knife, separate carefully the wings at the joint.
4. Mix everything for the sauce, adding soy sauce to taste just like you would add salt, add 1/2 tsp at the time until you reach what is right for you;
5. Line the baking pan with non-stick aluminum foil or parchment paper (for easier clean up) and put the wings on the baking pan. Season with salt to taste and rub oil all over the chicken wings.
6. Bake for 30-40 minutes or until they are completely done and look crunchy on the touch.

7. Meanwhile, simmer the sauce in the saucepan until it becomes thicker and stir often approximately 10 minutes;

8. Once the wings are done, take them out of the oven and brush on the thick sauce, or you might add them to the sauce directly. Let them get coated with the sauce. Any leftover sauce, serve on the side as a dip.

Recipe Notes

• You can use any part of the chicken just make sure to cook according to the size, also this sauce goes well with fried chicken as well as shrimps.
• For grilling option I would suggest to marinade wings in a bit of soy sauce and garlic for at least an hour and pat dry with paper towel, then grill until done, brush with the sauce once the wings are cooked. OR make a sauce and drop wings in the absorb all the sauce.
• Another way to make a sauce is by mixing your favorite plain BBQ sauce with Sriracha and a drizzle of honey, simmer for 10 minutes on low and add baked or fried wings in the saucepan, stir in the sauce to coat all the wings.