Chocolate Marshmallow Cream Cupcakes

December 7, 2010 at 6:00 am (Uncategorized)


I’m actually caught up!  (minus pictures.  fine :p).  I found this cute recipe when looking for a pumpkin pie for thanksgiving.  (I made the one from the same website – it was delicious and is highly recommended).  I didn’t have a great concrete plan for this week and was feeling more than a little bit lazy – and this recipe from JoyofBaking fit the bill perfectly.  So without further ado – Chocolate Marshmallow Cream Cupcakes!

Chocolate Marshmallow Cupcakes

  • Heaping 1/3 cup bittersweet chocolate chips
  • 2 tablespoons (15 grams) unsweetened cocoa powder
  • 1/2 cup boiling water
  • 1 cup plus 2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk


  1. Preheat oven to 350 degrees
  2. Place chocolate chips and cocoa powder in a heatproof bowl, add boiling water and stir until melted.  Set aside to cool.
  3. Combine flour, baking powder, baking soda and salt in a medium sized bowl and whisk to combine.
  4. Cream butter in a large bowl until smooth and creamy.
  5. Gradually add sugar and beat until mixture is fluffy.
  6. Add eggs, one at a time and beat well after each addition.
  7. Add vanilla extract and melted chocolate mixture and beat to continue.
  8. Add milk and flour in three additions, begining and ending with the flour.  Do not overmix.
  9. Bake cupcakes for 10-12 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean.
  10. Let sit for 2 minutes then move to a wire rack to cool.

Note:  Did I mention I was feeling lazy?  I didn’t have unsweetened chocolate chips so I used bittersweet instead.  I’m sure unsweetened would have worked just as well.

(Adulterated) Marshmallow Cream Frosting

  • 1 cup unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 – 7 ounce jar of marshmallow creme
  • 1.5 cups confectioners sugar
  • 1 tablespoon heavy cream
  • 2-3 oz cream cheese


  1. Beat butter until creamy
  2. Add vanilla and marshmallow creme
  3. With mixer on low gradually beat in the sugar
  4. Add cream and beat to combine.
  5. On high, beat frosting until light and fluffy
  6. Add cream cheese to taste.

Note: I found the original frosting a bit overly sweet.  I personally really hate sweet frostings though, so I would recommend making it first and cutting it to taste.  In the end I may have added a bit too much cream cheese, but it was still light fluffy and marshmallow-y.

Finally: sprinkle some graham cracker or gingersnap crumble  over the top of the cupcakes for garnishing and to give it a slight s’more taste.


These went over quite well.  There were a number of “excellent” comments although I will admit they weren’t a personal favorite of mine.  On the plus side, these actually tasted better when colder – they tasted best just an hour or so after coming out of the fridge, which makes them a great make-ahead recipe.


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