Name: Cupcakes with Marshmallow Buttercream Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ¾ cup granulated sugar; ¼ cup unsweetened cocoa powder; 3 tablespoons hot chocolate powder; 1½ teaspoons baking powder; ½ teaspoon salt; ⅓ cup vegetable oil; 2 large eggs; 1 cup whole milk; 1 teaspoon vanilla extract; ½ cup mini marshmallows; ½ cup unsalted butter, softened; 3 cups powdered sugar; ¼ cup marshmallow fluff; 2–3 tablespoons heavy cream (adjust as needed); 1 teaspoon vanilla extract

Jump to Recipe· 4.1 from 46 reviews

There is something truly magical about Cupcakes with Marshmallow Buttercream Recipe that instantly brings a smile to anyone’s face. These cupcakes combine a rich, moist chocolate base with little bursts of mini marshmallows folded right into the batter, creating a playful texture in every bite. Topped with the fluffiest, sweetest marshmallow buttercream, these treats offer a dreamy, melt-in-your-mouth experience that feels like a warm hug. If you are looking for a dessert that’s both nostalgic and effortlessly elegant, this recipe is a must-try for your next gathering or cozy day in.

Ingredients You’ll Need

The image shows a group of baking ingredients placed on a white marbled surface. From left to right, there are three brown eggs in the background, next to a neat stack of dark chocolate squares with a slightly glossy finish. Behind them is a white bowl filled with a heap of fine white flour. In front of the flour is a clear glass bowl containing a small mound of white powdered sugar. Centered is a white bowl with a pile of rich brown cocoa powder, its texture soft and powdery. To the right, a small glass bottle holds fresh cream-colored milk. Next to it, a white bowl is filled with small, soft white marshmallows overflowing near the base. Finally, in front of the marshmallows is a white bowl with a solid block of pale yellow butter. The colors are soft and natural, and the light is bright and even, showing off the different textures clearly photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to nailing this recipe, and fortunately, it’s wonderfully simple. Each component plays an important role, from bringing moisture and structure to boosting that rich chocolate flavor and providing the creamy, fluffy frosting that steals the show.

1½ cups all-purpose flour: Provides the perfect structure to keep cupcakes light yet tender.
¾ cup granulated sugar: Sweetens the batter just right without overpowering the chocolate.
¼ cup unsweetened cocoa powder: Adds the rich, deep chocolate flavor essential for these cupcakes.
3 tablespoons hot chocolate powder: Enhances the chocolate complexity and adds a subtle warmth.
1½ teaspoons baking powder: Gives the cupcakes lift and a fluffy crumb.
½ teaspoon salt: Balances the sweetness and enhances all the flavors.
⅓ cup vegetable oil: Keeps the cupcakes moist and tender without being greasy.
2 large eggs: Bind ingredients together while adding richness.
1 cup whole milk: Brings moisture and richness for a soft crumb.
1 teaspoon vanilla extract: Infuses a warm, aromatic sweetness that complements the chocolate perfectly.
½ cup mini marshmallows: Folded into batter for bursts of gooey sweetness.
½ cup unsalted butter (softened): The base for the luscious marshmallow buttercream frosting.
3 cups powdered sugar: Sweetens and thickens the buttercream to the perfect consistency.
¼ cup marshmallow fluff: The secret to that light, airy texture in the frosting.
2–3 tablespoons heavy cream: Adjusts the buttercream’s texture for spreadability and creaminess.
1 teaspoon vanilla extract: Adds aromatic depth to the frosting, rounding out the flavors beautifully.

How to Make Cupcakes with Marshmallow Buttercream Recipe

Step 1: Prepare Your Oven and Pan

Preheating your oven to 350°F is the first step to baking success. Line your muffin tin with cupcake liners so your treats don’t stick, making cleanup a breeze and presentation flawless.

Step 2: Mix Dry Ingredients

Combine your all-purpose flour, granulated sugar, unsweetened cocoa powder, hot chocolate powder, baking powder, and salt in a large bowl. This blend of dry ingredients ensures evenly distributed flavors and the perfect crumb once baked.

Step 3: Whisk Wet Ingredients

In a separate bowl, whisk together the vegetable oil, eggs, whole milk, and vanilla extract. The smooth mixture will hydrate the dry ingredients and add richness to your cupcakes.

Step 4: Combine Wet and Dry Mixtures

Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Overmixing here can lead to dense cupcakes, so keep it light and airy for the best texture.

Step 5: Add Mini Marshmallows

Fold in the mini marshmallows evenly throughout the batter. These delightful pockets of gooey sweetness will melt lightly in the oven, creating irresistible bites inside the cupcakes.

Step 6: Bake the Cupcakes

Fill your cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack — patience here rewards you with the perfect frosting base.

Step 7: Make the Marshmallow Buttercream Frosting

Beat the softened butter until creamy and smooth. Gradually add powdered sugar, beating well after each addition. Then mix in the marshmallow fluff, heavy cream, and vanilla extract until the frosting is delightfully fluffy and spreads easily.

Step 8: Frost Your Cupcakes

Using a piping bag or an offset spatula, frost the cooled cupcakes generously. The light, airy marshmallow buttercream beautifully complements the moist chocolate cakes, creating a stunning and delicious final touch.

How to Serve Cupcakes with Marshmallow Buttercream Recipe

The image shows two chocolate cupcakes placed on a white marbled surface. Each cupcake has a dark brown, textured base wrapped in a dark striped liner. On top of the base is a thick swirl of smooth, white cream frosting, forming two big layers. The frosting is sprinkled with a light dusting of brown cocoa powder and scattered with small white marshmallows. One cupcake has a red and white striped candy stick inserted into the frosting. The background is soft and blurred with a glass of milk visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of crushed graham crackers or a few extra mini marshmallows on top adds texture and a fun, campfire-inspired vibe. A dusting of cocoa powder or a drizzle of chocolate sauce also makes them look as incredible as they taste.

Side Dishes

These cupcakes pair wonderfully with a glass of cold milk or a cup of hot coffee or tea to balance the sweet richness. For a special occasion, a scoop of vanilla ice cream alongside adds a decadent, creamy contrast.

Creative Ways to Present

Display your cupcakes on a colorful tiered stand for a festive centerpiece, or wrap individual cupcakes in decorative cellophane with ribbons for party favors. You can also pipe the frosting into whimsical shapes like swirls or rosettes to wow your guests.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container at room temperature for up to two days to keep the frosting soft and the cake moist. Avoid refrigeration if possible as it can dry them out.

Freezing

You can freeze unfrosted cupcakes tightly wrapped in plastic wrap and placed in a freezer bag for up to three months. After thawing completely, prepare and pipe fresh marshmallow buttercream to keep that perfect texture.

Reheating

If you choose to serve cupcakes slightly warmed, pop them in the oven at a low temperature for just a few minutes. Take care not to melt the frosting; if frozen and thawed with frosting, serve them chilled or at room temperature.

FAQs

Can I substitute the vegetable oil with butter?

Yes, you can substitute melted butter for vegetable oil on a 1:1 basis. Butter will add a richer flavor but may slightly change the texture, making the cupcakes a bit denser.

Are mini marshmallows necessary in the batter?

Mini marshmallows add delightful bursts of sweetness and texture inside the cupcakes, but if you prefer, you can omit them for a classic chocolate cupcake. Just remember the magic really comes from those gooey pockets!

Can I use a different type of milk?

Whole milk is ideal for richness and moisture, but you can substitute with 2% milk or plant-based milks like almond or oat if needed. Keep in mind this may slightly affect flavor and texture.

How do I fix lumpy marshmallow buttercream?

Lumpy frosting is often due to cold butter or powdered sugar not fully incorporated. Make sure your butter is softened and beat the frosting well; warming the bowl slightly or sifting the powdered sugar can also help achieve silky smooth buttercream.

Can I color the marshmallow buttercream?

Absolutely! Gel food coloring works best to tint the frosting without thinning it out. Add a few drops gradually until you reach your desired shade and mix well.

Final Thoughts

If you want to treat yourself or impress friends with a dessert that feels nostalgic yet fresh, the Cupcakes with Marshmallow Buttercream Recipe is the answer. With its simple ingredients and straightforward steps, it’s a delightful project that rewards you with cupcakes so moist, fluffy, and topped with the dreamiest buttercream you’ll want to make again and again. Don’t wait—bake a batch and discover your new favorite classic!