The Chocolate Marshmallow Cupcake from Sprinkles Cupcakes features moist chocolate cake filled with fluffy marshmallow cream, topped with rich chocolate frosting and a toasted marshmallow, delivering a delightful blend of gooey sweetness and decadent cocoa flavors.
Equipments
- Stand mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula
- Cupcake/muffin pan
- Cupcake liners
- Ice cream scoop or batter dispenser
- Piping bags
- Small round piping tip
- Offset spatula
- Oven
- Cooling rack
- Kitchen torch
- Toothpick or cupcake corer
- Saucepan
- Sifter
Ingredients
- For the chocolate cupcake:
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) boiling water
- For the marshmallow filling:
- 1 cup (110g) marshmallow creme/fluff
- 2 tablespoons unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- For the chocolate frosting:
- 1 cup (226g) unsalted butter, softened
- 2 1/2 cups (300g) powdered sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 1/4 cup (60ml) whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- For topping:
- 12 large marshmallows
Make sure to use unsweetened cocoa powder and high-quality pure vanilla extract to achieve the rich chocolate flavor in the cupcake batter and frosting. Whole milk adds moisture and tender crumb to your cupcakes, while boiling water helps intensify the cocoa taste. Softened unsalted butter is crucial for the smooth texture in both the marshmallow filling and chocolate frosting. When preparing the marshmallow filling, balance the sweetness with a pinch of salt to enhance flavor complexity. Your Chocolate Marshmallow Cupcake copycat from Sprinkles Cupcakes will deliver a perfect harmony of moist chocolate cake, fluffy marshmallow cream, and decadent chocolate frosting.
Instructions
- Preheat oven to 350°F (175°C).
- Line cupcake pan with liners.
- Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into mixing bowl.
- Whisk dry ingredients to combine.
- In stand mixer, beat eggs, milk, oil, and vanilla until smooth.
- Gradually add dry ingredients to wet and mix until combined.
- Mix in boiling water on low speed until smooth.
- Use scoop to divide batter among liners (about 2/3 full).
- Bake for 18–20 minutes or until toothpick comes out clean.
- Cool cupcakes in pan for 5 minutes, then transfer to cooling rack.
- For marshmallow filling, beat marshmallow creme, butter, powdered sugar, vanilla, and salt until fluffy.
- Once cupcakes are cool, use corer or knife to remove center of each cupcake.
- Fill piping bag with marshmallow filling; pipe filling into each cupcake center.
- For chocolate frosting, beat butter until creamy.
- Sift in powdered sugar and cocoa powder.
- Add milk, vanilla, and salt. Beat until light and fluffy.
- Frost cupcakes with offset spatula or piping bag.
- Place large marshmallow on top of each frosted cupcake.
- Toast marshmallows with kitchen torch until golden and gooey.
- Serve and enjoy.
Substitution
The Chocolate Marshmallow Cupcake from Sprinkles Cupcakes copycat recipe can accommodate several substitutions to suit your pantry or dietary needs. If marshmallow creme is unavailable, you can make a homemade marshmallow filling using gelatin, sugar, and egg whites or substitute with a marshmallow fluff alternative. Vegetable oil in the cupcake batter can be replaced with melted coconut oil or unsweetened applesauce for a different texture and flavor profile. When toasting marshmallows on top, a kitchen torch ensures an even golden finish, but you may also use the oven broiler with careful monitoring to avoid burning. Your chocolate frosting can be made dairy-free by substituting butter with vegan margarine or coconut oil and using plant-based milk.
Tips
Ensure you sift the dry ingredients thoroughly to prevent lumps and achieve a smooth batter texture for your chocolate cupcakes. When adding boiling water, mix on low speed to avoid splashing and maintain batter consistency. Use a cupcake corer or toothpick carefully to create space for marshmallow filling without damaging the cupcake's structure. Toast the marshmallows evenly with a kitchen torch, keeping the flame moving to avoid burning and achieve a perfect golden finish.
Nutritions
Each Chocolate Marshmallow Cupcake contains high amounts of sugar, butter, and oil, contributing to significant calorie and fat content. The use of whole milk and eggs adds protein and calcium, while the cocoa powder provides antioxidants like flavonoids. The marshmallow filling and toasted marshmallow topping increase the simple sugar content, which should be consumed in moderation. Your indulgence in this dessert offers a rich blend of textures and flavors but may impact your daily nutritional balance if eaten frequently.
Storage
Store your Chocolate Marshmallow Cupcakes in an airtight container at room temperature for up to 2 days to maintain their moist texture and fresh flavor. If you need to keep them longer, refrigerate for up to 5 days, but bring to room temperature before serving to preserve the rich chocolate and fluffy marshmallow cream. Avoid freezing as the toasted marshmallow topping may lose its texture and become overly sticky upon thawing.
Variation or Alternatives
You can substitute the unsweetened cocoa powder in the chocolate cupcake batter with Dutch-processed cocoa for a smoother, less acidic flavor. Try replacing whole milk with buttermilk to add a slight tanginess and tender crumb to your cupcakes. For a different marshmallow filling texture, whip heavy cream into the marshmallow creme before piping. Instead of toasting marshmallows with a kitchen torch, broil them briefly in the oven for an evenly browned, caramelized topping.
Allergies
The Chocolate Marshmallow Cupcake contains common allergens such as eggs, milk, and wheat, which may trigger reactions in individuals with sensitivities to these ingredients. The marshmallow filling and topping contain marshmallow creme and unsalted butter, both of which include dairy products that could affect those with lactose intolerance or dairy allergies. If you have specific food allergies, it is important to review ingredient details carefully before enjoying this dessert.
Why this recipe?
Sprinkles Cupcakes' Chocolate Marshmallow Cupcake offers a rich blend of moist, chocolate-infused cake and fluffy marshmallow frosting that appeals to dessert enthusiasts. Its perfectly balanced sweetness and unique texture combination create a memorable taste experience. Making a copycat version allows you to customize ingredients, ensuring freshness and personal preference. Your homemade cupcake can capture the essence of Sprinkles' quality while providing the satisfaction of a creative baking challenge.