Chocolate Raspberry Cupcakes with Marshmallow Icing

It’s official. I am about to begin my last set of college classes. Things are about to get real.

In that sense, reality is a bit scary. I have three required classes and one nonsense class left. After that, I’m plopped out into what some people call “the real world.”

What’s your definition of that? One student at my high school graduation spoke about high school being considered “the real world” because of the countless new experiences we had. Some people say going to college allows you to experience “the real world.” You know, paying rent, electricity, and trying to buy something much better than Ramen for dinner. I succeeded at that, for your information.

And now, people are telling me that once I graduate, I will officially be in “the real world.”

So, when does it start? What do you think?

I’m thinking the real world is anything you make of it. Life is what you make of it, and, well, I make cupcakes of it.

I think we can consider this living. These cupcakes are everything you want. Live dangerously. Eat four of them.

They’re a moist chocolate cupcake with a raspberry jam filling. Making them only better is the marshmallow icing that has a bit of a toasty flavor. Magical altogether. So stop contemplating when you will fall into the real world. You’re already there, I guarantee it. Make it better with these cupcakes and plenty of love.

Chocolate Raspberry Cupcakes with Marshmallow Icing

Chocolate Cupcakes

1/4 C White Sugar

1/2 C Brown Sugar

3/4 C + 2 TBSP Flour

1/4 C +2 TBSP Cocoa Powder

3/4 Tsp Baking Powder

3/4 Tsp Baking Soda

1/4 Tsp Salt

1 Egg

1/2 C Milk

1/4 C Saffola Oil

1 Tsp Pure Vanilla Extract

1/2 Cup Water, Boiling

Preheat your oven to 350 degrees

Mix all dry ingredients together. Add egg, milk, oil, and vanilla and beat well. Pour in boiling water, and stir the batter until combined.

Using a measuring cup, pour batter into a lined or greased cupcake pan. The batter will be very thin, which is fine.

Bake for 20-22 minutes. Let cool completely.

Once cooled, scoop out the middle of a each cupcake using a melon baller or cupcake corer. Fill each cupcake with 1 TBSP raspberry jam, then top with Marshmallow icing.

Marshmallow Icing

1/2 C Butter

16 Large Marshmallows

3 1/2 C Powdered Sugar

2 Tbsp Milk

1 Tsp Pure Vanilla Extract

In a saucepan, melt 2 TBSP of butter. Add the marshmallows and stir continuously until marshmallows are completely melted.

Cream the remaining butter, then add half of the powdered sugar. Add the milk and vanilla extract and continue to beat. Beat in the melted marshmallows, then continue to add powdered sugar until you reach your desired consistency.