Chocolate Marshmallow Cupcakes – Sweet, Soft & Irresistible
These Marshmallow Cupcakes feature a soft vanilla base filled with gooey marshmallow and topped with fluffy, glossy marshmallow frosting. Perfect for parties and sweet cravings!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Ingredients
Cupcakes:
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1½ cups all-purpose flour
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1½ tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 eggs
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1 tsp vanilla extract
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½ cup whole milk
Filling:
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Marshmallow fluff or mini marshmallows
Frosting:
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2 egg whites
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½ cup sugar
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¼ tsp cream of tartar
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F. Line muffin tin with liners.
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Cream butter and sugar. Add eggs, vanilla, then flour and milk.
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Fill liners ¾ full. Bake 18–20 min. Cool completely.
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Remove centers and fill with marshmallow.
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Make frosting by heating egg whites, sugar, cream of tartar over simmering water to 160°F.
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Whip until stiff peaks form, then add vanilla.
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Pipe frosting on cupcakes. Torch if desired.
Notes
Use marshmallow fluff for filling, not for frosting. Frosting is best fresh. Can make cupcakes ahead and frost day of.