Marshmallow Cupcakes Recipes

CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
• In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
• In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

MARSHMALLOW FROSTING

Steps:

• Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

MARSHMALLOW CUPCAKES | HOSTESS CUPCAKES

Steps:

• Preheat the oven to 350°F, and have ready two 12-cup muffin tins lined with baking cups.
• Using a fine-mesh sieve, sift flour, cocoa powder, baking powder, baking soda, and salt into a medium-sized mixing bowl. Set aside until ready to use.
• Add the sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
• Mix on medium-high speed for 2-3 minutes until visibly lightened in color and thickened.
• Add the oil and vanilla and mix until evenly incorporated.
• Add half of the dry ingredients to the wet ingredients, and mix on low until evenly incorporated. Then, add half of the milk and mix again.
• Add the remaining dry ingredients, mix on low, and add the remaining mill. Mix until evenly incorporated. Using a spoon, scrape down the side of the bowl and mix once more.
• Fill the baking cups just under half-way full, and transfer to the oven. Bake for 18 minutes, rotating the pans halfway through the baking process.
• Remove from the oven and allow to cool on a wire rack. Once the cupcakes have completely cooled, cut a small cone shape out of the center of each cupcake, remove the liners and place on a large sheet of wax paper.
• Fill a piping bag fitted with a round tip (e.g. Wilton #12), and fill with marshmallow creme. Pipe creme into the cavity of the cupcakes.
• Heat the melting wafer according to package directions. Add a generous spoonful of chocolate to the top of each cupcake and smooth over with the back of the spoon, and place 3 miniature marshmallows in the center of each cupcake.
• Set cupcakes aside for about 45 minutes to 1 hour, and allow the chocolate to set. Serve and enjoy!

MARSHMALLOW STUFFED CUPCAKES

Steps:

• Preheat oven to 350° and line two 12-cup cupcake pans with cupcake liners.
• Prepare Devil's Food cake mix according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool for 10 minutes.
• Using a teaspoon, scoop a small well out of each cupcake. Reserve cupcake crumbs for garnish. Place a marshmallow into each well and bake until the marshmallow puffs, about 5 minutes. Let cool to room temperature.
• Make chocolate frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
• Pipe frosting onto cupcakes. Sprinkle cupcake crumbs on top and serve.

TOASTED MARSHMALLOW CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
• Turn on the oven's broiler.
• Place 1 marshmallow vertically in the center of each cupcake.
• Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.

TOASTED MARSHMALLOW CUPCAKES

Steps:

• Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.
• Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
• Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.
• Let cake cool slightly and change the oven to broil.
• Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.
• When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.

MARSHMALLOW CUPCAKES

Steps:

• Preheat the oven to 170c.
• Put the flour, sugar, baking powder, salt and butter into a bowl and mix with an electric whisk. Beat on a slow speed until you get a sandy consistency. Gradually pour in half the milk and beat until it is just incorporated.
• Whisk the egg, vanilla extract and remaining milk together in a separate bowl for just a few seconds. Pour it into the flour mixture and continue beating until combined and smooth. Be careful not to overmix it though.
• Spoon the mixture into paper cases two-thirds full and bake in the oven for 20-25 minutes. Leave the cupcakes to cool slightly and then turn out onto a wire rack to finish cooling.
• Once cooked, make a small hole in the centre of each cupcake and fill with a dollop of marshmallow fluff.
• Make the frosting by beating the icing sugar and butter on a medium speed until the mixture is well combined. Turn the mixer down to a slow speed. Add the milk and vanilla extract a little at a time until they are well incorporated into the butter mixture. Then turn the mixer up to a high speed and beat until the frosting is light and fluffy, at least 5 minutes.
• Pipe or spoon the frosting onto the cupcakes and top with the mini marshmallows. Decorate with edible glitter or sprinkles.

MARSHMALLOW-FILLED S'MORES CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
• Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before continuing.
• In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 3/4 cup confectioners' sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners' sugar. Refrigerate the filling until ready to use.
• Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Set aside until ready to use.
• Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place 1 spoonful (a little more than 1 teaspoon) of marshmallow filling inside and top with the piece of cupcake you removed to seal. See photos above for visual. Repeat with all cupcakes. You will likely have leftover filling. It's great sandwiched between two chocolate chip cookies.
• Frost the cupcakes however you like. I used my Wilton 1M swirl piping tip. Sprinkle with crushed graham crackers.
• Toast the marshmallows on a large baking sheet on one of the top oven racks with your oven on broil. They brown almost immediately, so don't leave the room! Once browned, quickly remove and let cool for 5 minutes. Scoop from the baking sheet using a spatula and place on top of the frosted cupcakes. Enjoy immediately while the marshmallows are nice and gooey.

S'MORES CUPCAKES

Steps:

• Pre-heat the oven to 350F. Line a pan with cupcake liners or grease it with butter and flour.
• Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
• In another bowl, mix the oil, coffee, vinegar, vanilla and sugar.
• Pour the dry mixture over the wet ingredients. Whisk briefly, until incorporated.
• Distribute the batter evenly in cupcake pan. Bake for 15-20 minutes, until a toothpick comes out clean once inserted in the cakes.
• Remove from the oven and let it cool.
• Chop the milk chocolate finely. Place it in a heat proof bowl.
• Bring the heavy cream to almost a boil over medium heat, or heat it in the microwave at 15 second intervals until really hot. As soon as you see bubbles surfacing, you can turn it off.
• Pour the hot cream over the chopped chocolate.
• Let it stand for a few seconds.
• Whisk the ganache until the chocolate has thoroughly melted and you end up with a luscious and smooth mixture.
• Let the ganache sit until it comes to room temperature, from 1 to hours. It has to be completely cooled down before filling the cupcakes or adding to the buttercream.
• Reserve 170 grams (3/4 cup, 7 oz.) of the ganache for the frosting part. And the rest will be used to fill the cupcakes.
• Place the butter in the bowl of an electric mixer.
• Cream on medium high speed for about 1 minute, until creamy and smooth.
• Add the ganache and mix until combined.
• With the mixer off, add sifted sugar, cocoa powder, and vanilla extract.
• Mix until incorporated, on low speed.
• Whip on high speed once incorporated, for about 1 minute.
• If buttercream is too runny, you can add more powdered sugar.
• Mix the sugar, egg whites, cream of tartar and salt in a bowl.
• Set the bowl over a pot of barely simmering water over medium heat, don't let the bottom of the bowl touch the water.
• Whisk the syrup non-stop while it sits in the double boiler.
• Keep whisking over the simmering water until it reaches 140F.
• That way the egg whites will be in a safe temperature to be consumed.
• Remove from the double boiler and immediately begin to whip with an electric mixer for 3 to 5 minutes on high speed until stiff peaks form.
• Add vanilla and mix to combine.
• Using a small teaspoon, remove the center of the cupcakes.
• Pipe or spoon some of the ganache filling in the cupcakes.
• Place the Chocolate Buttercream in a piping bag and pipe a mound of frosting on top of the cupcakes.
• Process the graham crackers in a food processor to form crumbs.
• After piping the Milk Chocolate Buttercream on top of the cupcakes, sprinkle some graham cracker crumbs on the sides of the frosting.
• Place the cupcakes in the refrigerator while you prepare the marshmallow frosting.
• It's important to leave the marshmallow frosting to be made at the end, because the fresher the marshmallow frosting, the better. I don't recommend making the marshmallow frosting ahead. Once piped it will hold up pretty well, but if the frosting sits in a bowl or in a piping bag without being piped, it will begin to deflate and won't form a nice shape.
• Place the marshmallow frosting in a piping bag fitted with the tip of choice. I used a large open star. Top cupcakes with a bit of marshmallow frosting.
• You may use a torch to toast the marshmallow frosting.
• Store the S'mores Cupcakes in the fridge for 4 to 5 days.

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
• Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
• Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
• Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
• To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
• To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

CHOCOLATE MARSHMALLOW CUPCAKE

Steps:

• Preheat the oven to 325 degrees F. Line a 12-cup cupcake or muffin pan with paper cupcake liners.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
• Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
• Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.
• To make Marshmallow Frosting:
• In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
• To make Chocolate Ganache:
• Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

CHOCOLATE CUPCAKES WITH A MARSHMALLOW FROSTING

Steps:

• Preheat oven to Preheat oven to 350°F. Line cupcake pan with cupcake liners.
• Sift flour, baking soda and salt into a large bowl. (1 1/3 cup cake flour, 3/4 tsp baking soda, 1/4 tsp salt)
• Boil water and add espresso to it, stirring until dissolved. (1/3 cup water, 1/2 tsp instant espresso)
• Whisk cocoa powder, then buttermilk and vanilla into water/espresso mixture. (1/3 cup cocoa powder, 1/2 cup buttermilk, 1 tsp vanilla))
• Using a stand mixer, whisk sugar and butter until fluffy. About 10 minutes. (1 1/4 cup sugar, 1/2 cup unsalted butter)
• Add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. About 2-3 minutes of mixing in between each egg. Add in oil and mix until fully combined. (2 extra large eggs, 1 extra large yolk)
• Fold in ½ of the flour mixture and then fold in ½ of the buttermilk mixture to the batter. Then fold in remaining flour and then remaining buttermilk mixture.
• Bake for 20-25 minutes or until a toothpick inserted comes out clean.
• Combine egg whites, sugar, and cream of tartar in a heat proof bowl/double boiler. Set over pot of simmering water, making sure the bottom of the bowl doesn't touch the water. (10 egg whites, 2 1/4 cup sugar, 3/4 tsp cream of tartar)
• Whisk until well combined and frothy. It will be slightly warm. About 7 minutes.
• Add vanilla extract and food coloring if using and then transfer to a stand mixer (you can also use a hand mixer). Using the whisk attachments beat the mixture on high until stiff peaks form. About 5-10 minutes. (2 1/4 tsp vanilla extract)
• Pipe onto cooled cupcakes and stick in the fridge for about 30 minutes to help it set up.
• Melt chocolate and coconut oil and combine. To melt, microwave ingredients for 30 seconds, and then stir. Microwave another 30 seconds, stir and repeat until everything is melted. (3 tbs refined coconut oil, 3 cups chocolate chips)
• Dip cupcakes quickly into melted chocolate, letting excess chocolate drip off. Once all have been dipped, refrigerate for at least 10 minutes to help the chocolate set up completely.
• Enjoy!

MARSHMALLOW SPIDER WEB CUPCAKES

Steps:

• FOR THE CUPCAKES:Preheat oven to 350F. In the bowl of a mixer, mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Add in the eggs and mix. Add in the milk, oil and vanilla; mix until everything is combined. Mix for 2-3 minutes Mix in the boiling water. (Batter will be very VERY thin!) Line a muffin/cupcake tin with liners. Fill each cupcake liner with a little less than 1/4 cup of batter. (About 2/3 of the way full) Bake for 18 minutes or until done. Cool Completely. FOR THE FROSTING:Pour melted butter into the bowl of a mixer., Mix in the cocoa. Add in 3 cups of powered sugar. Mix well. Add in 1/3 cup of milk and mix well. Add in the rest of the powered sugar and mix well. Add in the rest of the milk and mix well. Stir in vanilla. To make the frosting thicker add more powdered sugar. To make the frosting thinner add more milk. TO ASSEMBLE: Place frosted cupcakes into the fridge for about 10 minutes to chill the frosting. Melt marshmallows and water in microwave for about 30 seconds. Stir/heat until melted. Use your fingers to carefully pick up a bit of the melted marshmallow and spread it apart to form a spider web. Carefully pull it and wrap it around the chilled icing and cupcake. Cupcake frosting must be chilled to be able to wrap marshmallow web.

FANNIE MAY S'MORES SNACK MIX MAPLE CUPCAKES

Steps:

• Preheat oven to 350° F. Prepare a 12-cup muffin tin with paper liners and set aside.
• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, beat butter until smooth and light in color, about 3 minutes. With the mixer on low, add the maple syrup in a steady stream. Increase speed to medium and mix until well combined, about 3 more minutes. Add the egg and the egg yolk one at a time and mix until incorporated. Scrape down the bottom and sides of the bowl if necessary.
• With the mixer on low, add half the flour mixture and mix just until combined. Add the buttermilk, then the remaining flour mixture. Do not overmix.
• Transfer batter to prepared muffin tin filling each cup about three-quarters full. Bake for 23 to 25 minutes or until a toothpick inserted into a cupcake comes out with little to no crumbs. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Fill a saucepan with 1 inch of water. Place over low heat and bring to a simmer.
• Add the eggs whites, sugar, cream of tartar and salt to the metal bowl of a stand mixer. Place bowl over simmering water and whisk the mixture constantly until the egg whites are warm to the touch, about 3 to 4 minutes.
• Transfer bowl to a stand mixer with whisk attachment. Whisk the mixture on medium-high speed until stiff peaks form, about 8 minutes. Add the vanilla and mix for another 15 seconds until incorporated.
• Transfer frosting to a piping bag fitted with desired tip. Frost the cooled cupcakes and sprinkle Fannie May S'mores Snack Mix on top. Store cupcakes in an airtight container the refrigerator for up to 3 days.

MARSHMALLOW & MARS BAR CUPCAKES

Steps:

• For the cupcakes, preheat oven to 350°F. Line 24 muffin cups with paper liners and spray with non-stick cooking spray.
• In a small bowl, combine boiling water and cocoa powder. Set aside. In a medium bowl, sift together cake flour, baking soda, baking powder and salt.
• Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Continue creaming on medium speed and add vanilla extract. On low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour. Add cocoa mixture and chopped Mars bars, continuing on low speed, just until all ingredients are combined. Spoon batter into prepared cupcake liners until each is ¾ full. Bake 22-24 minutes or until tops feel firm and a toothpick inserted in the center comes out clean.
• For the icing, in an electric mixer, combine butter, cocoa powder and icing sugar on low speed. Once combined, on medium speed, add milk 1 tbsp at a time to achieve desired consistency.
• To assemble the cupcakes, using a pairing knife, cut out a small cone from the center of each cupcake. Coat a spoon with non-stick cooking spray and spoon 1 heaping tbsp of marshmallow fluff into each cupcake. Replace cut-out piece of cupcake. Spread cupcake top with chocolate icing and serve.

MARSHMALLOW CUPCAKES

Steps:

• To make the cupcakes preheat the oven to 180°C.Line 6 muffin tins with liners or grease well.In a bowl, combine flour, baking powder, and sugar and mix.Add remaining ingredients and mix until most lumps are gone.Pour into the prepared muffin tins and bake for 20 minutes or until a toothpick inserted comes out clean. Set aside to cool. (Place them where you have them on hand as soon as your topping is ready.)For the topping combine agar agar, water, and 200 g sugar in a pot and place on the stove, but don't heat it yet.In a large heatproof bowl, whisk aquafaba until foamy, for about one minute.Slowly add 100 g sugar to the aquafaba, while whisking. Beat the mixture for about 10 minutes until very stiff peaks will form.Add guar gum and beat for another minute.5 minutes into whisking the aquafaba, bring the agar agar mixture to a boil and cook for 5 minutes.Try to watch it while you continue to whisk the aquafaba. Try not to stir it. (Unless it looks like it's starting to stick and burn.)Once the aquafaba is is ready, carefully and slowly pour the agar agar syrup into your aquafaba while still mixing.Once the sugar syrup is incorporated, transfer the mixture to a piping bag with your favourite tip and pipe on top of your cupcakes.Make sure to do this as quickly as you can. The agar will set once the mixture has cooled.Transfer to the fridge and let set for about an hour before serving.

HUMMINGBIRD BAKERY MARSHMALLOW CUPCAKES RECIPE

Steps:

• Preheat the oven to 170°C (325°F) gas 3.
• Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
• Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
• Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
• Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
• Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth.
• When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow. Leave to cool.
• Stir the mini marshmallows into the vanilla frosting by hand until evenly dispersed.
• Spoon the frosting on top of the cupcakes and decorate with edible glitter.

MARSHMALLOW CUPCAKES

Steps:

• Heat your oven to 180C/350F and line two cupcake trays with cases
• Beat the unsalted butter with the caster sugar until fluffy
• Combine the eggs, flour, cocoa powder, 75g chocolate chips, 40g mini marshmallows with the butter/sugar mix until well combined
• If the mixture is too stiff you can add a little bit of milk at a time to get a smooth light consistency
• Spoon the mixture into the cases, and sprinkle on the rest of the chocolate chips and marshmallows on to the top of the cupcakes.
• Bake in the oven for 15-20 minutes
• Leave too cool slightly on a wire rack so you don't burn yourself. This are best served warm (in my opinion)!
• ENJOY!