Christmas Chocollow

It’s the christmas day! I just need another excuse to bake some goodies 🙂 It’s the perfect time. I wanted to even make Gingerbread Man Cookies, but kitchen got too full with mom wanting to cook her own things. So it can wait, till tomorrow ? Or later? Sure.

Well a very merry christmas to you all 🙂 I hope you all are feasting it up like a boss today with friends & family! I remember as a kid I was obsessed about having a christmas tree and socks…to get gifts of course. However, its not common for us, Indians, to be doing that unlike for others, it’s tradition. Anyhow, to feel a bit part of this festive season I baked marshmallow infused chocolate cupcakes.


I had a small bite which had a burst of strawberry, banana and chocolate flavors…I fell in love !

It is a super simple and quick recipe. Check it out below 🙂



  • 1/2 cup unsweetened natural cocoa powder
  • 3/4 cup all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature2
  • 1/2 cup  granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable or canola oil (melted coconut oil works too)
  • 2 teaspoons vanilla extract
  • 1/2 cup  buttermilk

Note: Buttermilk Substitute- 1 tablespoon vinegar and milk enough to fill 1 cup


  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

Make the cupcakes:

  1. Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
  2. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
  3. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk – about 5 stirs.
  4. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be a little thin.
  5. Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
 Chocollow Cupcake
Chocollow Cupcake (Just ready to get some marshmallow loving)

Additional Flavoring (optional):

  1. Melt marshmallow (flavored) in milk. Stir till a good consistency.
  2. Scoop open the cupcake and fill melted marshmallow! Refrigerate.

Chocollow Loving

I think it’s my time to have more than just a bite.

Have a Blessed Christmas 🙂




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