Go Back
Chocolate Marshmallow Dream Cupcakes

The best Marshmallow Cupcakes

Soft, moist cupcakes topped with rich chocolate frosting and fluffy marshmallow topping. A fun and indulgent dessert perfect for parties and holidays.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
20 minutes
Total Time 1 hour 10 minutes
Servings: 12 people
Course: Dessert
Cuisine: Américaine
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cupcakes
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • ½ cup hot water or hot coffee
  • For the Chocolate Frosting
  • ½ cup unsalted butter softened
  • 1¾ cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 2 –3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • For the Marshmallow Topping
  • 1½ cups marshmallow fluff
  • or
  • 12 large marshmallows cut in half

Equipment

  • Muffin pan
  • Cupcake liners
  • Mixing bowls
  • Whisk
  • Hand or stand mixer
  • Piping bag (optional)

Method
 

  1. Make the Cupcakes
  2. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  3. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, mix granulated sugar, brown sugar, oil, eggs, vanilla, and milk until smooth.
  5. Gradually add the dry ingredients to the wet ingredients.
  6. Stir in hot water or coffee until the batter is smooth (batter will be thin).
  7. Divide batter evenly among liners, filling about ⅔ full.
  8. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
  9. Cool completely before frosting.
  10. Make the Frosting
  11. Beat butter until creamy.
  12. Add powdered sugar and cocoa powder gradually.
  13. Mix in vanilla and cream until smooth and fluffy.
  14. Assemble the Cupcakes
  15. Frost cooled cupcakes with chocolate frosting.
  16. Top with marshmallow fluff or place marshmallow halves on top.
  17. Optional: lightly toast marshmallows with a kitchen torch.

Notes

  • Use hot coffee instead of water for a deeper chocolate flavor.
  • Store cupcakes in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
  • Marshmallow topping is best added the day of serving.