Alright, I need you to to be realistic. When I say self-frosting cupcakes, I need you to understand that we’re not talking about a buttercream frosting here. That would be redonkulous. Honestly, how is a cupcake going to cream the butter and pipe icing onto itself? Use your heads. But these cupcakes do have a lovely little topping of chocolate chips and marshmallows which eliminate the need for frosting. It makes the little buggers easier to pack in your lunch kit. And it makes them easier to freeze.
These are not the prettiest cupcakes on earth. Nope. But sometimes things that are not traditionally pretty are still totally awesome.
So sure, these cupcakes might not be as pretty as the other cupcakes. And sure, they might be a little rough around the edges. But that doesn’t mean they aren’t perfectly lovely. The marshmallow gets all toasted and gooey on top. The chocolate chips get sort of melty and sink into the cupcake. And the cupcake itself is chocolatey, soft and oh, so tasty.
. . .
I no longer blog about food. But don’t fret!
You can find the recipe for Self-Frosting Cupcakes in this ebook: