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Preheat the toaster oven or regular oven to 350oF (180oC)
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Line a small cupcake tray with 4 cupcake liners*
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Measure 2 tablespoons of Cookie crumbs into each cupcake liner
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Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand
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In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee
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Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
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Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
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Once baked, take them out of the toaster oven and turn on the broiler (grill) setting
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Place the marshmallow on top and pop them back in the toaster oven until the marshmallow has toasted and is golden brown, roughly 2-3 minutes
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Take out and cool before eating. These cupcakes can be made in advance and topped with the marshmallow when ready to eat.
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Store the cupcakes at room temperature for up to 3 days.