Description
These Marshmallow Cupcakes are soft, fluffy chocolate cupcakes topped with a creamy marshmallow frosting and finished with a toasted marshmallow for a delightful twist on a classic treat.
Ingredients
- 1 box Devil’s Food Cake Mix (plus ingredients listed on the box: usually oil, water, and eggs)
- 1 (7 oz) jar marshmallow creme
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Large marshmallows (for topping)
Instructions
- Prepare and bake the cupcakes according to the directions on the Devil’s Food Cake mix box. Let them cool completely.
- In a mixing bowl, beat together the marshmallow creme and softened butter until smooth and fluffy.
- Add in the powdered sugar and vanilla extract, and continue beating until light and creamy.
- Pipe or spread the frosting onto the cooled cupcakes.
- Top each cupcake with a large marshmallow.
- Using a kitchen torch, carefully toast the marshmallows on top of each cupcake until golden brown.
Notes
- You can place the cupcakes under a broiler briefly to toast the marshmallows if you don’t have a kitchen torch—watch closely to avoid burning.
- Let cupcakes cool completely before frosting to prevent melting.
- These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 26g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
