Toasted Marshmallow Cupcakes

Toasted Marshmallow Cupcakes

Dian Hazwani

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Ingredients

40 m servings 263 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. Turn on the oven's broiler.
  5. Place 1 marshmallow vertically in the center of each cupcake.
  6. 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.

Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

I had a little difficulty with the marshmallows. This might be because the marshmallows weren’t fresh enough, who knows? They didn’t spread easily and I didn’t care how they pressed into the c...

Most helpful critical review

The toasted marshmallows just didn't taste as good as frosting to me, but it was a cool idea in case you're in too much of a rush to make frosting!

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The toasted marshmallows just didn't taste as good as frosting to me, but it was a cool idea in case you're in too much of a rush to make frosting!

I had a little difficulty with the marshmallows. This might be because the marshmallows weren’t fresh enough, who knows? They didn’t spread easily and I didn’t care how they pressed into the c...

It was very easy to make, however I struggled trying to melt the marshmallows. The marshmallow kept sticking to my spoons.

The cake is great. It translates to vegan and gluten free really well. It's a really deep chocolate cake. Kind of dark.

Make sure you rotate the cupcakes when they are in the oven on broil so that they get evenly browned

This was a big hit with the ladies in my knitting group tonight. I was specifically looking for a recipe to use up some marshmallows I'd been gifted, so I liked the topping. I will definitely re...

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