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!
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!
Table of Contents
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Printable recipe is available at the bottom of this post.
Chocolate Cupcakes with Homemade Marshmallow Icing
Ingredients
Chocolate Cupcake
- 2 1/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup hot chocolate, cooled
- 3 large eggs
- 1 (8-ounce) container sour cream
- 2 teaspoons vanilla extract
Marshmallow Fluff
- ¾ cup sugar
- ½ c light corn syrup
- ¼ cup water
- ⅛ tspn salt
- 2 large egg whites, room temperature
- ¼ tspn cream of tartar
- 1½ tspn vanilla
Marshmallow Fluff Icing
- 1 cup butter
- 2 tspn vanilla
- 2 cups marshmallow fluff (recipe above)
- 2-3 cups of cane or icing sugar
- 2 tbspns heavy cream
Chocolate Cake
- Mix dry ingredients into a bowl until smooth.
- Pour batter into cupcake liners in pan.
- Bake at 350 degrees for 19-22 minutes or until toothpick comes out clean.
Directions
Marshmallow Filling
- In a heavy bottomed sauce pan, bring your sugar, corn syrup, water, and salt to a boil. Heat, stirring occasionally, until it
- reaches 240, or soft-ball stage.
- 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
- when peaks have formed and wait for sugar mixture to heat finish.
- 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.
- It will form a ball before it hits the bottom of the cup when it’s ready!).
- 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
- don’t scramble.
- 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.
- Add in vanilla last, and mix until combined, or about 1-2 minutes. Cool.
- *note* this also tastes amazing as a filling!
Marshmallow Filling
- 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
- *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 Homemade Marshmallow Icing Recipe
[yumprint-recipe id=’2′]
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!*
just wish they were a bit healthier
i love..i’m a chocolate big fan..nice cupcakes for summer
<------- Chocolate fan as well!
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Hugs, Cathy
Thanks Cathy I will be adding a post for sure 🙂
This recipe looks very tasty. Thanks for sharing!
Hi, your cupcakes look amazing! I bet they taste great too! I saw it on love bakes good cakes.
Julie at julieslifestyle.blogspot.com
Thanks for popping by! Come back and visit again soon, we have lots of yummy stuff!