Skip to main content New<> this month
Get the Allrecipes magazine

Toasted Marshmallow Cupcakes

Rated as 4.5 out of 5 Stars
2

"Have a try!"
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 263
Original recipe yields 12 servings (1 dozen cupcakes)

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 263 calories; 8.2 46.5 4.4 48 263 Full nutrition

Explore more

Reviews

Read all reviews 11
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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!

Most helpful
Most positive
Least positive
Newest

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...

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!

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

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

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...

I made these with the suggestion to warm the marshmallows in the microwave before placing them on the cupcakes. I definitely would NOT recommend this, as they became a big sticky mess and made t...

Great recipe!!! I made them as mini cupcakes, so cooked them for 8 minutes at 350°F. They turned out perfectly and were super easy to take out of the tins. Instead of marshmallows I used regular...

Oh my goodness it was fantastic! I did use jumbo marshmallows instead of normal ones but they were just as fantastic.

I cut the marshmallows up before putting them on top, which helped spread them out. However, the addition of marshmallows just makes this a messy treat, but fun nonetheless. I thought the flav...