Chocolate Marshmallow Cupcakes – Sweet, Soft & Irresistible

These Marshmallow Cupcakes are a joyful treat that combine soft vanilla cupcakes with gooey marshmallow filling and a cloud-like marshmallow frosting on top. Whether you’re baking for a birthday, party, or just a playful weekend project, these cupcakes are light, whimsical, and absolutely irresistible.

With every bite, you’ll get tender cake, sweet marshmallow center, and a pillowy topping that tastes just like your favorite childhood treat.

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 The Cupcake That’s Part Campfire, Part Bakery Treat

Marshmallows are one of those nostalgic ingredients that instantly bring joy—whether toasted over a fire or melted into hot chocolate. So why not turn that comforting, gooey magic into a cupcake?

These marshmallow cupcakes are made with a light vanilla cake base, but the real fun starts inside. Each cupcake hides a gooey marshmallow or marshmallow fluff center, and is topped with a whipped, glossy marshmallow-style frosting.

Perfect for:

• Birthday parties

• Bake sales

• Spring or Easter treats

• Campfire-themed desserts

• Anyone who LOVES marshmallows (kids and grown-ups alike!)

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Ingredients Overview: Soft, Sweet, and Simple

Cupcake Base

• All-purpose flour: The structure of your cupcake.

• Granulated sugar: Adds sweetness and helps with browning.

• Unsalted butter: Adds moisture and richness.

• Eggs: Bind the batter and give lift.

• Milk: Keeps the texture light.

• Vanilla extract: Boosts the sweet marshmallow flavor.

Filling Options

• Mini marshmallows: Place in the center before baking for a melted middle.

• Marshmallow fluff: Add after baking by piping into the center.

• Stuffed marshmallows (like chocolate-filled or strawberry): For flavor variety.

Marshmallow Frosting

• A glossy 7-minute style frosting made with:

  • Egg whites

  • Sugar

  • Cream of tartar or lemon juice

  • Vanilla extract

It’s fluffy, stable, and spreadable—like a toasted marshmallow dream!

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Step-by-Step Instructions: Fluffy Cupcakes with a Gooey Core

Step 1: Make the Cupcakes

Ingredients:

• 1½ cups (190g) all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120ml) whole milk

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Stir in vanilla.

5. Alternate adding flour mixture and milk, beginning and ending with flour.

6. Divide batter between cupcake liners, filling about ¾ full.

7. Bake for 18–20 minutes, or until a toothpick comes out clean.

8. Let cool completely before filling or frosting.

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Step 2: Fill with Marshmallow

Once cupcakes are cool:

• Use a small knife or cupcake corer to remove the center.

• Fill each cupcake with:

  • A scoop of marshmallow fluff, OR

  • A mini marshmallow, slightly melted, for a gooey center.

• Replace the top if desired, or leave open for frosting.

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Step 3: Make Marshmallow Frosting (7-Minute Style)

Ingredients:

• 2 large egg whites

• ½ cup (100g) granulated sugar

• ¼ tsp cream of tartar or 1 tsp lemon juice

• ½ tsp vanilla extract

Instructions:

1. In a heatproof bowl set over simmering water (double boiler), whisk egg whites, sugar, and cream of tartar.

2. Whisk constantly until sugar is dissolved and mixture reaches 160°F (71°C) (about 4 minutes).

3. Transfer to stand mixer or use hand mixer. Beat on high until stiff, glossy peaks form (about 6–8 minutes).

4. Beat in vanilla extract.

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Step 4: Frost & Decorate

1. Pipe or spoon frosting onto cupcakes in soft swirls.

2. Optional: Torch lightly with a kitchen torch for a toasted marshmallow look.

3. Garnish with:

   • Mini marshmallows

   • Sprinkles

   • Crushed graham crackers (for a s’mores twist)

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Tips, Variations & Substitutions

Pro Tips

• Use a kitchen torch to toast the frosting for added flavor and visual appeal.

• For extra fluffy frosting, use room-temperature egg whites.

• Don’t overbake the cupcakes—moist crumb is key.

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Flavor Variations

• Chocolate Marshmallow Cupcakes: Add cocoa powder to the cupcake batter.

• Strawberry Marshmallow: Use strawberry fluff and top with freeze-dried strawberries.

• S’mores Version: Add crushed graham crackers to the base and a chocolate square inside.

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Ingredient Swaps

• Dairy-Free: Use plant-based milk and butter.

• Egg-Free Frosting: Try a vegan marshmallow fluff or aquafaba-based meringue.

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Serving Ideas & Occasions

These cupcakes are made for:

• Birthday parties and bake sales

• Valentine’s Day or Easter desserts

• Kids’ sleepovers or themed parties

• Baby showers

• Just-for-fun baking days

Serve at room temperature, and store in an airtight container for up to 2 days.

Make Ahead Tip: Frosting is best fresh, but cupcakes and filling can be made a day in advance.

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Nutrition & Health Notes

These are decadent treats, perfect in moderation and meant to be enjoyed for their sweetness and fun.

Approximate per cupcake (frosted & filled):

• Calories: ~270

• Fat: 10g

• Sugar: 30g

• Protein: 3g

To lighten up:

• Use half the frosting per cupcake

• Choose marshmallow fluff instead of full marshmallows inside

• Reduce sugar in the batter slightly

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Frequently Asked Questions (FAQ)

1. Can I toast the marshmallow frosting without a torch?

Yes! Place cupcakes under the broiler for 1–2 minutes, but watch carefully. Or skip toasting—it’s delicious either way.

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2. How long does marshmallow frosting last?

It’s best fresh but will hold its shape for about 24–48 hours. Store at room temp in a sealed container.

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3. Can I freeze marshmallow cupcakes?

You can freeze unfrosted cupcakes. Thaw before filling and frosting. Marshmallow frosting doesn’t freeze well.

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4. Can I use store-bought marshmallow fluff for frosting?

Not for the topping—it won’t hold shape. But it’s perfect for the filling inside the cupcakes.

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5. What’s the best way to fill cupcakes?

Use a cupcake corer or small spoon to remove the center, and pipe in marshmallow fluff using a piping bag or spoon.

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6. Can I make these chocolate flavored?

Yes! Add ¼ cup cocoa powder to the flour mix for a chocolate base. You can also use chocolate chips in the batter.

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7. Are these safe for children to help make?

Yes! Kids can help mix, fill, and decorate. Supervise if using a torch for toasting the frosting.

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