Why You’ll Love This Recipe
These cupcakes combine a tender, moist base with a unique frosting that’s both creamy and cloud-like. The whipped chocolate marshmallow frosting is less dense than traditional buttercream, giving a melt-in-your-mouth experience. They’re fun to make, visually appealing, and perfect for parties, birthdays, or everyday indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
salt
butter
granulated sugar
eggs
vanilla extract
milk
cocoa powder
marshmallow fluff or marshmallows
heavy cream
powdered sugar
Directions
- Preheat your oven to 175°C (350°F) and line a cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla extract.
- Alternate adding dry ingredients and milk, mixing until smooth.
- Divide the batter evenly into cupcake liners.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before frosting.
- For the frosting, whip heavy cream until soft peaks form.
- Gently fold in cocoa powder, powdered sugar, and marshmallow fluff until smooth and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes.
- Serve immediately or chill slightly to set the frosting.
Servings and timing
Servings: 12 cupcakes
Prep time: 20 minutes
Cooking time: 18–20 minutes
Total time: 40 minutes
Variations
Add chocolate chips to the batter for extra richness. Use a chocolate cupcake base instead of vanilla for a double chocolate version. You can also toast the marshmallow frosting lightly for a s’mores-inspired flavor or add a hint of espresso powder to enhance the chocolate.
Storage/Reheating
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving for the best texture. Avoid overheating, as the frosting may melt.
FAQs
Can I use store-bought marshmallow fluff?
Yes, it works perfectly and saves time.
Is the frosting very sweet?
It’s moderately sweet but lighter than traditional buttercream.
Can I make the cupcakes ahead of time?
Yes, bake the cupcakes in advance and frost before serving.
Can I freeze these cupcakes?
Freeze the unfrosted cupcakes for best results.
How do I make the frosting thicker?
Add more powdered sugar or chill it slightly before use.
Can I use plant-based ingredients?
Yes, substitute with dairy-free butter, milk, and cream alternatives.
Why is my frosting not fluffy?
Make sure the cream is properly whipped before folding.
Can I pipe the frosting?
Yes, it holds shape well enough for piping.
Can I make mini cupcakes?
Yes, just reduce the baking time.
How do I prevent dry cupcakes?
Avoid overbaking and measure ingredients accurately.
Conclusion
Cupcakes with Whipped Chocolate Marshmallow Frosting are a delightful treat that combines soft, moist cake with a light and fluffy chocolate topping. Perfect for any occasion, they’re easy to make and sure to impress with their unique texture and delicious flavor.
PrintCupcakes with Whipped Chocolate Marshmallow Frosting
Cupcakes with Whipped Chocolate Marshmallow Frosting are soft, fluffy treats topped with a light, airy chocolate frosting with a marshmallow-like texture. They’re rich yet balanced, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- all-purpose flour
- baking powder
- salt
- butter
- granulated sugar
- eggs
- vanilla extract
- milk
- cocoa powder
- marshmallow fluff or marshmallows
- heavy cream
- powdered sugar
Instructions
- Preheat oven to 175°C (350°F) and line a cupcake tin with liners.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla extract.
- Alternate adding dry ingredients and milk, mixing until smooth.
- Divide batter evenly into cupcake liners.
- Bake for 18–20 minutes until a toothpick inserted comes out clean.
- Cool cupcakes completely before frosting.
- Whip heavy cream until soft peaks form.
- Fold in cocoa powder, powdered sugar, and marshmallow fluff until smooth and fluffy.
- Pipe or spread frosting onto cupcakes.
- Serve or chill slightly to set frosting.
Notes
- Add chocolate chips for extra richness.
- Use chocolate cupcake base for a double chocolate version.
- Lightly toast frosting for a s’mores-style flavor.
- Store in refrigerator for up to 3 days.
- Let sit at room temperature before serving for best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
