Marshmallow Cupcakes!

Simple yet delicious and gooey marshmallow cupcakes – the perfect afternoon treat or a delicious staple everyone needs to have at a summer BBQ!

Marshmallow cupcakes

Simple yet delicious, gooey marshmallow cupcakes are the ultimate treat for an afternoon pick-me-up or a must-have at a summer BBQ! Soft, chocolatey, and topped with fluffy marshmallow buttercream, these cupcakes are sweet, fun, and totally irresistible.

There’s something magical about marshmallows. Toasting them over a fire, whether with friends, family, or your other half, is pure joy. And of course, s’mores take it to the next level: chocolate, biscuit, and marshmallow combined into one perfect bite. If you already love s’mores, you’ll get it; if you haven’t yet discovered this treat, you’re in for a serious delight.

I wanted to capture that same delicious experience in a baked cupcake, perfect for enjoying anytime, even when no fire is nearby. These cupcakes are so easy, gooey, and indulgent that they really don’t need any extra decoration. You could leave them plain and they’d still be amazing.

More marshmallow bakes

For more marshmallow goodness, there are tonnes of recipes on my blog, some go unnoticed and really shouldn’t. There are the obvious marshmallow related recipes such as s’mores cookies, s’mores cookie bars and s’mores cupcakes but rocky road is one of my favourite and all my rocky recipes contain marshmallow.

And yes, I mentioned serving these at a summer BBQ because they are the perfect hand-held treat, but they’re just as dreamy for autumn too. Imagine them for Bonfire Night: little swirls of marshmallowy goodness, a sparkler (carefully!) popped into each one, and everyone gathered around in cosy coats watching them glow. The ultimate seasonal showstopper. Whether you’re a summer s’mores fan or an autumn bonfire lover, there’s always room for more marshmallow.

Cupcakes

I decided a chocolate cupcake would be best with these beauties as I love the flavour it brings with the marshmallow. It also gives a great contrasting decoration to the buttercream frosting I decided to add to mine for more marshmallow themed goodness.

Its a simple chocolate cupcake recipe I use a lot and the slight hint of caramel flavour the light brown sugar gives the sponge is just PERFECT! I used some normal baking cases for this recipe however you can use a different colour or even baking cups if you prefer – I just used what I had in the drawer. 

Buttercream frosting

Now for the topping, oh my, this buttercream! It’s simple, light, fluffy, and irresistible thanks to the addition of marshmallow fluff. Vanilla buttercream is classic, but adding the marshmallow takes it to a whole new level. It matches the cupcake perfectly and gives it that iconic marshmallow sweetness without overpowering the chocolate.

If you want to go one step further, a drizzle of melted chocolate over the top is heavenly. I’d recommend milk or dark chocolate, as they balance the sweetness of the marshmallow buttercream beautifully. The result is a cupcake that’s indulgent, fun, and absolutely perfect for sharing (or not!).

Original recipe

The original recipe is just for the cupcakes – they didn’t have a marshmallow buttercream topping before the updated recipe!

• Cupcakes: 120g unsalted butter, 120g caster sugar, 2 eggs, 75g self raising flour, 25g cocoa powder, 100g white chocolate chips, 50g mini marshmallows
  • Method: Beat the caster sugar with the unsalted butter until light and fluffy. Combine the eggs, cocoa, flour, 75g chocolate chips and 40g mini marshmallows until well combined. Divide the mixture between your cupcake cases evenly and sprinkle on the leftover chocolate chips and mini marshmallows. Bake in the oven for 15-20 minutes on 180ºC/160ºC fan and leave to cool fully.

Tips and tricks

I like to mix my cupcake batter in two stages, creaming the butter and sugar together and then mixing everything else in at once, personally I find it works for me best but you can break it down more if you liked.

For this recipe, I used;

• This muffin tin
• This piping bag
• This piping tip
• This cocoa powder

Marshmallow Cupcakes

Simple yet delicious and gooey s'mores cupcakes - the perfect afternoon treat or a delicious staple everyone needs to have at a summer BBQ!

Print Pin Rate

Category: Cupcakes

Type: Cupcakes

Keyword: marshmallow, S'mores

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 15 cupcakes

Author: Jane's Patisserie

Ingredients

• 175 g unsalted butter/baking spread
• 175 g light brown soft sugar
• 3 medium eggs
• 135 g self raising flour
• 40 g cocoa powder

Buttercream Frosting

• 200 g unsalted butter
• 400 g icing sugar
• 1 tsp vanilla extract
• 214 g vanilla marshmallow fluff one tub

Decoration

• Marshmallows
• Mini marshmallows

Instructions

• Heat your oven to 180ºC/160ºC fan and line two cupcake trays with cases
• Beat the unsalted butter with the light brown sugar until light and fluffy
• Combine the eggs, flour, cocoa powder with the butter/sugar mix and 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 evenly and bake in the oven for 15-20 minutes
• Leave to cool fully on a wire rack

Buttercream Frosting

• Beat the unsalted butter on its own with an electric whisk until smooth
• Gradually add the icing sugar until all is combined and then add the vanilla extract and beat for another 3-4 minutes until smooth and fluffy
• Add all of the marshmallow fluff that you can from the tub and beat the buttercream again for 3-4 minutes. If its too stiff or not combining very well then add the touch of milk!

Decoration

• Transfer your marshmallow buttercream frosting to a large piping bag with your favourite piping tip (I use a 2D closed star piping tip!)
• Pipe a swirl onto each of your cupcakes and top with a marshmallow. I then added some mini marshmallows to the surrounding buttercream.
• ENJOY!

Notes

• I like to mix my cupcake batter in two stages, creaming the butter and sugar together and then mixing everything else in at once, personally I find it works for me best but you can break it down more if you liked.
• The original recipe is just for the cupcakes - they didn't have a marshmallow buttercream topping before the updated recipe!

 

• Original recipe
  • Cupcakes: 120g unsalted butter, 120g caster sugar, 2 eggs, 75g self raising flour, 25g cocoa powder, 100g white chocolate chips, 50g mini marshmallows
  • Method: Beat the caster sugar with the unsalted butter until light and fluffy. Combine the eggs, cocoa, flour, 75g chocolate chips and 40g mini marshmallows until well combined. Divide the mixture between your cupcake cases evenly and sprinkle on the leftover chocolate chips and mini marshmallows. Bake in the oven for 15-20 minutes on 180ºC/160ºC fan and leave to cool fully.