If you have ever had this cake, you  know how yummy, wonderful, and delicious it is.  It is one of my all time favorite cakes.  I just turned fifty years old and I remember my mother making this when I was a child (so a long time ago!).  It’s an old recipe and it’s one of those recipes that you can’t really substitute with a cake or brownie mix.  The good news is that it is so simple to make.  It took me about five minutes to mix all of the ingredients for the cake ~ it’s that easy.

If you have never had it, I would say that it taste similar to Texas Sheet Cake except with marshmallows and nuts. The cake is a cross between a brownie and chocolate cake topped with marshmallows and chocolate icing.  Did I mention how good this is?  I mean it is really, really, really good.

This is normally made using a 9 x 13 baking dish but I wanted try making them in the form of cupcakes.  They turned out great and they are much easier to eat on the go and a lot less messy!

Mix all ingredients for brownies except marshmallows and nuts.  The mixture will be thick since it is more of a thick brownie than a cake.  Once ingredients are combined, stir in nuts.  Bake in 350 degree oven for 20-25 minutes.

When cupcakes are done, take out of oven and turn oven off.  Quickly add about five or six marshmallows on top of hot cupcakes and set back in hot oven for about 3 minutes. This will slightly melt the marshmallows allowing you to easily move any marshmallows back on the cupcakes that slid off when you put it in the oven.

To make icing, combine all icing ingredients.  Beat with mixer of whisk until blended.  I find that placing it in the microwave for about 30 seconds makes the icing much smoother and it blends much creamier. 

Spoon over cupcakes.  Depending on the humidity, it make take up to 30 minutes for the icing to set.  If you can’t wait, just grab a fork and dig in.

Ummmmm…cupcakes taste so good when they are fresh out of the oven.

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