What can I use if I don’t have heavy cream for the frosting?

If you don’t have heavy cream, you can make a simple substitute by heating 1 cup of milk with 2 tablespoons of unsalted butter until the butter melts. Let the mixture cool completely before using it in the frosting.

Why is it important to use room temperature ingredients?

Using room temperature ingredients helps them blend more evenly, resulting in a smoother batter and a lighter, fluffier cupcake texture. Cold ingredients can cause the batter to become dense or uneven.

Can I make these cupcakes without cocoa powder?

Cocoa powder is essential for the chocolate flavor in these cupcakes. If needed, you can substitute about 2 ounces of melted chocolate, but the final flavor and texture may be slightly different.

How do I prevent marshmallow fluff cupcakes from becoming soggy?

To prevent soggy cupcakes, avoid overmixing the batter, bake at the correct oven temperature, and allow the cupcakes to cool completely before filling or frosting.

What can I use if I don’t have a piping bag?

You can use a zip-top plastic bag as an alternative. Fill the bag with frosting and cut a small corner off to pipe the frosting onto the cupcakes.

Can I bake the cupcakes longer to make them firmer?

Baking the cupcakes longer than recommended can dry them out. For best results, follow the suggested baking time and test doneness with a toothpick.

How far in advance can I make the frosting?

The frosting can be prepared up to one day in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before using.

Why is vanilla extract important in marshmallow fluff cupcakes?

Vanilla extract enhances the chocolate flavor and adds depth to the overall taste. It balances the sweetness and makes the cupcakes more flavorful.

Irresistible Marshmallow Fluff Cupcakes You'll Love

Description

Moist, fluffy, and filled with marshmallow cream, these cupcakes blend rich chocolate with a creamy sweetness for a nostalgic yet elegant dessert. Ideal for both beginners and experienced bakers.

Ingredients

Scale

For the Cupcakes:

1 ½ cups all-purpose flour
¾ cup natural cocoa powder
1 cup granulated sugar
1 tsp baking soda
½ tsp salt
2 large eggs (room temp)
¾ cup milk (or almond/oat milk)
½ cup unsalted butter (room temp)
1 tsp vanilla extract

For the Filling:

1 cup marshmallow creme
¾ cup vegetable shortening
¾ cup confectioners’ sugar
1 tbsp honey (optional)

For the Frosting:

1 cup heavy cream
1 tsp vanilla extract
2 tbsp powdered sugar

Optional Toppings:

Toasted marshmallows
Crushed graham crackers

Cook Mode Keep your screen awake while you cook

Instructions

Prep: Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
Dry Mix: In a bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
Wet Mix: In a separate bowl, whisk milk, eggs, butter, and vanilla until combined.
Combine: Slowly add the wet mix to the dry mix and stir until just combined. Do not overmix.
Bake: Fill cupcake liners ⅔ full and bake for 18–20 minutes. Let cool 5 mins in pan, then transfer to wire rack.
Filling: Beat marshmallow creme, shortening, confectioners’ sugar, and honey until smooth.
Frosting: Whip heavy cream, vanilla, and powdered sugar until stiff peaks form.
Assemble: Use a piping bag to fill each cooled cupcake with marshmallow filling. Top with whipped frosting.
Decorate: Optionally add toasted marshmallows and crushed graham crackers.

Notes

Use room temperature ingredients for the best texture.

Batter and frosting can be made a day ahead.

Freeze unfrosted cupcakes for up to 3 months.

Substitute with plant-based alternatives for vegan needs.

Prep Time: 15 minutes
Cook Time: 18–20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (out of 12)
Calories: ≈ 320 kcal (estimated per serving)
Sugar: ≈ 28 g
Sodium: ≈ 140 mg
Fat: ≈ 16 g
Saturated Fat: ≈ 9 g
Unsaturated Fat: ≈ 6 g
Trans Fat: ≈ 0 g (may vary depending on shortening brand)
Carbohydrates: ≈ 42 g
Fiber: ≈ 2 g
Protein: ≈ 4 g
Cholesterol: ≈ 45 mg