Cupcakes 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
