Chocolate Cupcakes with Homemade Marshmallow Icing

Chocolate Cupcakes with Homemade Marshmallow Icing

Chocolate Cupcakes with Homemade Marshmallow Icing are so moist and delicious, perfect for any event and sure to please everyone that sinks their teeth into one! Combined with the soft, yet fluffy, marshmallow icing your guests will definitely be leaving asking for the recipe! 

Sprinkle with a sprinkle of chocolate sprinkles.

Sprinkle with a sprinkle of chocolate sprinkles.

If you are looking for more cupcake recipes, why not try one of these?

Printable recipe is available at the bottom of this post.

Chocolate Cupcakes with Homemade Marshmallow Icing

Ingredients

Chocolate Cupcake
  1. 2 1/4 cups all-purpose flour
  2. 2 cups sugar
  3. 3/4 cup unsweetened cocoa powder
  4. 1 1/2 teaspoons baking soda
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon salt
  7. 3/4 cup vegetable oil
  8. 1 cup hot chocolate, cooled
  9. 3 large eggs
  10. 1 (8-ounce) container sour cream
  11. 2 teaspoons vanilla extract
Marshmallow Fluff
  1. ¾ cup sugar
  2. ½ c light corn syrup
  3. ¼ cup water
  4. ⅛ tspn salt
  5. 2 large egg whites, room temperature
  6. ¼ tspn cream of tartar
  7. 1½ tspn vanilla
Marshmallow Fluff Icing
  1. 1 cup butter
  2. 2 tspn vanilla
  3. 2 cups marshmallow fluff (recipe above)
  4. 2-3 cups of cane or icing sugar
  5. 2 tbspns heavy cream
Chocolate Cake
  1. Mix dry ingredients into a bowl until smooth.
  2. Pour batter into cupcake liners in pan.
  3. Bake at 350 degrees for 19-22 minutes or until toothpick comes out clean.

Directions

Marshmallow Filling
  1. In a heavy bottomed sauce pan, bring your sugar, corn syrup, water, and salt to a boil. Heat, stirring occasionally, until it
  2. reaches 240, or soft-ball stage.
  3. While your sugar mixture is on the stove, whip up your egg whites and cream of tartar until they form soft peaks. Turn off mixer
  4. when peaks have formed and wait for sugar mixture to heat finish.
  5. When the sugar mixture has reached 240, or soft ball stage (if you don’t have a thermometer you can drop a small amount of the sugar into a cool cup of water.
  6. It will form a ball before it hits the bottom of the cup when it’s ready!).
  7. Remove from heat and slowly pour a couple of tablespoons of it into the sugar into the egg whites while the mixer is running to temper the egg whites so they
  8. don’t scramble.
  9. Once a few tablespoons have been mixed in you can start pouring the sugar in faster, all while mixing. Beat until the mixture is stiff and glossy.
  10. Add in vanilla last, and mix until combined, or about 1-2 minutes. Cool.
  11. *note* this also tastes amazing as a filling!
Marshmallow Filling
  1. In a stand mixer mix the butter until fluffy, add in the vanilla and marshmallow fluff, followed by the icing sugar. Scrape down the sides of the bowl to ensure it’s mixed through. If it’s too thick add the cream one tablespoon at a time until it’s the desired consistency. Place into icing bag and pipe onto cupcakes!
Notes
  1. *note* marshmallow fluff can be kept in the fridge for up to 2 weeks or in the freezer for up to 2 months in an air tight container!*
Chocolate Cupcakes with Home Made Marshmallow Icing
A delicious chocolate cupcake with a yummy homemade marshmallow topping.
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Prep Time
30 min
Cook Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr 30 min
Chocolate Cupcake
  1. 2 1/4 cups all-purpose flour
  2. 2 cups sugar
  3. 3/4 cup unsweetened cocoa powder
  4. 1 1/2 teaspoons baking soda
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon salt
  7. 3/4 cup vegetable oil
  8. 1 cup hot chocolate, cooled
  9. 3 large eggs
  10. 1 (8-ounce) container sour cream
  11. 2 teaspoons vanilla extract
Marshmallow Fluff
  1. ¾ cup sugar
  2. ½ c light corn syrup
  3. ¼ cup water
  4. ⅛ tspn salt
  5. 2 large egg whites, room temperature
  6. ¼ tspn cream of tartar
  7. 1½ tspn vanilla
Marshmallow Fluff Icing
  1. 1 cup butter
  2. 2 tspn vanilla
  3. 2 cups marshmallow fluff (recipe above)
  4. 2-3 cups of cane or icing sugar
  5. 2 tbspns heavy cream
Chocolate Cake
  1. Mix dry ingredients into a bowl until smooth.
  2. Pour batter into cupcake liners in pan.
  3. Bake at 350 degrees for 19-22 minutes or until toothpick comes out clean.
Marshmallow Filling
  1. In a heavy bottomed sauce pan, bring your sugar, corn syrup, water, and salt to a boil. Heat, stirring occasionally, until it
  2. reaches 240, or soft-ball stage.
  3. While your sugar mixture is on the stove, whip up your egg whites and cream of tartar until they form soft peaks. Turn off mixer
  4. when peaks have formed and wait for sugar mixture to heat finish.
  5. When the sugar mixture has reached 240, or soft ball stage (if you don't have a thermometer you can drop a small amount of the sugar into a cool cup of water.
  6. It will form a ball before it hits the bottom of the cup when it's ready!).
  7. Remove from heat and slowly pour a couple of tablespoons of it into the sugar into the egg whites while the mixer is running to temper the egg whites so they
  8. don’t scramble.
  9. Once a few tablespoons have been mixed in you can start pouring the sugar in faster, all while mixing. Beat until the mixture is stiff and glossy.
  10. Add in vanilla last, and mix until combined, or about 1-2 minutes. Cool.
  11. *note* this also tastes amazing as a filling!
Marshmallow Filling
  1. In a stand mixer mix the butter until fluffy, add in the vanilla and marshmallow fluff, followed by the icing sugar. Scrape down the sides of the bowl to ensure it's mixed through. If it's too thick add the cream one tablespoon at a time until it's the desired consistency. Place into icing bag and pipe onto cupcakes!
Notes
  1. *note* marshmallow fluff can be kept in the fridge for up to 2 weeks or in the freezer for up to 2 months in an air tight container!*
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Enjoy!

*note* marshmallow fluff can be kept in the fridge for up to 2 weeks or in the freezer for up to 2 months in an air tight container!*

Mix dry ingredients into a bowl.

Mix dry ingredients into a bowl.

Make a smooth batter.

Make a smooth batter.

Pour batter into cupcake liners in pan.

Pour batter into cupcake liners in pan.

Bake until toothpick comes out clean.

Bake until toothpick comes out clean.

Cook sugar mixture

Cook sugar mixture

Whip egg whites and cream of tartar until fluffy and peaks form.

Whip egg whites and cream of tartar until fluffy and peaks form.

Mix all ingredients in icing together

Mix all ingredients in icing together

Pipe icing onto cupcakes.

Pipe icing onto cupcakes.

Enjoy!

Enjoy!

Sprinkle with a sprinkle of chocolate sprinkles.

Sprinkle with a sprinkle of chocolate sprinkles.

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