Marshmallow cupcakes

Marshmallow Cupcakes - The Anthony Kitche

  1. iature marshmallows in the center of each cupcake. Set cupcakes aside for about 45
  2. Place 1 marshmallow vertically in the center of each cupcake. Step 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
  3. Using an electric mixer, beat the remaining 4 tablespoons butter, the confectioners' sugar and remaining 1/8 teaspoon salt at high speed until fluffy. Add the marshmallow cream and mix at medium speed. Transfer to a pastry bag fitted with a small tip. Decorate the cupcakes with a zigzag design, or dollop with a spoon
  4. utes until golden brown and done. Bring out from oven and immediately decorate the cake tops with the fluffy marshmallow while the cakes are still very hot. Allow cakes to cool down before serving
Santa Claus Cupcakes DIY | Catch My Party

These gooey marshmallow cupcakes by The Hummingbird Bakery take just 30 minutes to bake and taste as good as they look. Melted marshmallows make these cupcakes extra sticky and moreish. Each cupcake is topped with a thick layer of readymade vanilla frosting mixed with mini marshmallows These cupcakes have an amazing marshmallow surprise in the middle. The original recipe called for marshmallows to be melted and then spooned into the a hole in the cupcakes, but whilst shopping for the ingredients I came across a tub of Marshmallow Fluff which I thought would do the job just as well Using a teaspoon, scoop a small well out of each cupcake. Reserve cupcake crumbs for garnish. Place a marshmallow into each well and bake until the marshmallow puffs, about 5 minutes. Let cool to..

Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes Preheat oven to 350°. Line 24 muffi n cups with foil or paper liners. In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition These marshmallow-filled s'mores cupcakes are moist and spongy chocolate cupcakes stuffed with a creamy marshmallow filling and topped with milk chocolate frosting, crushed graham crackers, and a toasted marshmallow. Such a fun treat for summer gatherings, BBQs, and campfire festivities In large bowl, prepare cake mix according to package directions. Fill baking cups 2/3 full with cake batter. 3 Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth. Step 3. Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes. Step 4. Let cake cool slightly and change the oven to broil. Step 5

Toasted Marshmallow Cupcakes Recipe Allrecipe

  1. Marshmallow Cupcakes is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Pre-heat the oven to 350F/180C/Gas 4 Line a 12-hole muffin tray with paper cases Cream together the butter and sugar until light and fluffy
  2. Check out our marshmallow cupcake selection for the very best in unique or custom, handmade pieces from our shops
  3. Preheat the oven to 325 degrees F. Line a 12-cup cupcake or muffin pan with paper cupcake liners. Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl...

Marshmallow Cupcakes - Rachael Ray In Seaso

Combine flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into water mixture until blended. Fill paper-lined muffin cups half full. Bake until a toothpick comes out clean, 16-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat butter until. Devil's Food Cupcakes with Marshmallow Filling These chocolate cupcakes have a secret: They're loaded with marshmallow cream filling. If you grew up on store-bought snack cakes, these family-friendly desserts will blow your mind For the marshmallow filling: In a large bowl, combine marshmallows and light corn syrup. Heat for about 1 minutes. Stir well. Add to the bowl of a mixer. Mix in 2 cups of powdered sugar. Mix well. To assemble: Remove the cores of the cupcakes with a small knife. Will with marshmallow filling and place cupcake \plug\ back into cupcake onto of. 2 (7-ounce) jars marshmallow crème . Decorations. Graham crackers, if desired . Chocolate bars, if desired . Mini marshmallows, if desired *Substitute 4 teaspoons lemon juice or vinegar and enough milk to equal 1 1/2 cups. Let stand 5 minutes this is fantastic, I tried another marshmallow cream/frosting/fluff recipe and was not happy with it, turned right around and tried this and it is awesome, putting on S'mores cupcakes for granddaughter's birthday. I popped the cupcakes back in the oven to toast the marshmallow and it worked as good as a kitchen torch I don't have


Marshmallow Brownie Cupcakes Recipe for Perfection. Marshmallow Fluff, brownie batter, muffin, muffin. Toasted S'mores Cupcakes KJ and Company. vanilla extract, Dutch-processed cocoa powder, baking powder and 15 more. Shirley Temple Cupcakes Bitz and Giggles Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes. Frost cupcakes with frosting. Spray blades of kitchen scissors with cooking spray. Cut marshmallows crosswise into slices; sprinkle with colored sugar. Arrange on cupcakes in flower shape I had made Blooming Cupcakes using little mints and decorative sugars...then I found out that you can get the same look, with mini marshmallows! It is incredibly simple! As a matter of fact, it is EASIER! :D Needed: Bag of mini marshmallows Colored decorative sugars, divided by color into little seal-able sandwich baggies Food scissors Cut each mini marshmallow in half on a diagonal. you will.

Set aside to cool. For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Cool in pans 10 minutes before removing to wire racks to cool completely. For filling, in a large bowl, beat butter, marshmallow creme and confectioners' sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling 11. Bake cupcakes in your preheated oven for 14-16 minutes, or until an inserted toothpick comes out clean. 12. Let the vanilla cupcakes cool completely on a plate or wire rack. 13. When completely cooled, top with Marshmallow Frosting. MARSHMALLOW FROSTING INGREDIENTS: —2 1/2 cups sugar —6 large egg whites, room temperature —1/2 cup wate To attach the nose, cut a small slit in the front of the marshmallow and push the nose into the marshmallow. To make the body, first trim about 1/4 of the jumbo marshmallow off the bottom. This can help even out the marshmallow if it got a little squished in the bag

Step 2. BLEND cake mix, pumpkin, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide evenly into prepared muffin cups. Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan to wire rack to cool completely Method. 1) Heat your oven to 180C/350F and line two cupcake trays with cases. 2) Beat the butter/margerine with the caster sugar until fluffy. 3) Combine the eggs, flour, cocoa powder, 75g chocolate chips, 40g mini marshmallows with the butter/sugar mix until well combined. 4) If the mixture is too stiff you can add a little bit of milk at a. Remove from oven, turn out cupcakes to wire racks and cool completely. To make the marshmallow creme filling, mix the 1 tsp warm water and 1/4 tsp salt in a small dish and set aside. In a medium mixing bowl, combine the marshmallow fluff, shortening, and salted water and mix to combine. Gradually add the powdered sugar and vanilla and mix to. For the cupcakes: Preheat the oven to 350°F. Line a with cupcake liners. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed

Add an extra egg, chocolate chips, and 1/4 cup butter to a chocolate cake mix and then add marshmallows to create marshmallow cake mix brownies. Or mix marshmallows into any cake mix and pour the batter into individual cupcake liners to make cupcakes; frost and decorate with sprinkles when cooled Marshmallow frosting (also called meringue frosting) is easy to make, super fluffy, and perfect for cakes and cupcakes! You can spread or pipe it and, best of all, you can toast this frosting just like you would a marshmallow roasted over a campfire.. This frosting is a favorite of mine that I've been making for years Marshmallow Murder: A Small Town Cupcake Cozy Mystery (Cupcake Crimes Series Book 2) - Kindle edition by Maple, Molly. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Marshmallow Murder: A Small Town Cupcake Cozy Mystery (Cupcake Crimes Series Book 2) Bake for 20 minutes at 350 degrees F, or until toothpick comes out clean. Place coconut shred in a medium mixing bowl. Mix in a few drops of pink food coloring at a time until all coconut shred is pretty and pink. To make marshmallow frosting, in a large mixing bowl cream butter until smooth

For the bunny butts, place cut sides of the marshmallow halves onto each frosted cupcake, leaving room for the bunny feet. Shape remaining white frosting into dime-sized balls, then roll into small bowl with white sprinkles to cover. Pipe a small drop of remaining pink or white frosting onto the top of each marshmallow. Press a bunny tail on top May 9, 2021 - Explore Gloria Perez's board Marshmallow Frosting, followed by 148 people on Pinterest. See more ideas about cupcake cakes, frosting recipes, frosting Easy Easter Bunny Cupcakes The Mad Mommy. eggs, candy, sugar, marshmallows, water, vegetable oil, candy eyes and 2 more. Birthday Cake Dip Recipe - So Easy and So Good! Six Dollar Family. graham crackers, vanilla wafers, sprinkles, cream cheese, marshmallows and 5 more Instructions. Add the egg whites, granulated sugar, cream of tarter, and salt to a heat-safe bowl of an stand mixer. Set the bowl over a saucepan filled with a few inches of simmering water. If you aren't using a stand mixer, use any large heat-safe bowl, with high sides for mixing. Heat the mixture, whisking constantly until the egg whites. For the Cupcakes: Preheat oven to 350°F. Line 2 12-cup standard muffin tins with paper liners. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water

Hummingbird Bakery Marshmallow Cupcakes Dessert Recipes

  1. The marshmallow frosting is made from caster sugar, water, egg whites, cream of tartar, and a pinch of salt. The frosting is gooey, sweet, and really compliments these chocolate cupcakes. These cupcakes are best enjoyed on the day they are made
  2. These Funfetti Popcorn Marshmallow Treat Cupcakes are a super fun cupcake twist on marshmallow popcorn treats! With a buttery cupcake, marshmallow frosting and loads of sprinkles, this baby is the perfect party cupcake! For another celebration-worthy cupcake recipe, try my awesome Lucky Charms Cupcakes
  3. Marshmallow Frosting. Combine egg whites, sugar, and cream of tartar in a heat proof bowl/double boiler. Set over pot of simmering water, making sure the bottom of the bowl doesn't touch the water. (10 egg whites, 2 ¼ cup sugar, ¾ tsp cream of tartar) Whisk until well combined and frothy. It will be slightly warm
  4. utes
  5. Marshmallow Cream Filling. These cupcakes also have a fun surprise inside. They're filled with marshmallow cream! To keep things simple, my marshmallow cream filling is made with just two ingredients. I would've just filled the cupcakes with marshmallow fluff, but it's a little too stiff to pipe. To thin it out, I mixed in some heavy cream
  6. Method. Method. Reviews (1) Step 1: Preheat the oven to 180°C (fan 160°C/gas mark 4) and line a cupcake tin with 12 cupcake cases. Step 2: In a large bowl, cream together the butter and sugar until they are pale and fluffy. Step 3
  7. The most adorable little CUPCAKES Mmm - and they taste even better than they look!! Ingredients: For the Cupcakes:110g Rama Perfect Bake margarine1 cup.

Marshmallow Cupcakes - My Fussy Eater Easy Kids Recipe

  1. When the cupcakes have cooled, use a sharp knife to cut out the core of each cupcake and add a spoonful of marshmallow cream to the center. Replace the tops. To make the frosting, beat together the butter and marshmallow cream until light and fluffy. Add the powdered sugar, strawberry puree, and vanilla, and beat until light and fluffy
  2. Bake the remaining cupcakes. Marshmallow Buttercream Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, beat in the sugar. Scrape down the sides and bottom of the bowl as needed.
  3. These s'mores-inspired cupcakes combine the smoky flavor and crisp outer shell of a slightly singed marshmallow topping and a bittersweet chocolate ganache filling

Marshmallow Buttercream Frosting - A five-minute decadent frosting recipe made with just five ingredients! Rich, sweet, smooth, perfect for piping or just spreading on your favorite cake, cupcakes, brownies, and more! So EASY yet so good! Marshmallow Buttercream Frosting Recipe This buttercream is rich, sweet, smooth, and soft. It's essential in my three-layer Smores Cake [ Step 3: Sprinkle Sanding Sugar on the sticky side of marshmallow section. Step 4: Gentle press the sanding sugar to hold in place and shake off excess sanding sugar. Step 6: Make 5 marshmallow petals for each flower. Step 7: On the frosted cupcake, start with the center of each flower Pumpkin Spice Cupcakes with Marshmallow Frosting Sally's Baking Addiction. confectioners' sugar, milk, large eggs, vegetable oil, marshmallow creme and 13 more. Sweet Potato Pie with Marshmallow Frosting Eat. Drink. Love. large eggs, milk, vanilla extract, vanilla extract, butter, salt and 10 more My new go-to cupcake recipe- Pipes beautifully. To make Mocha Marshmallow cupcakes add cocoa in with the powdered sugar and a bit of espresso powder. I add powdered sugar in until the consistency seems right usually more than the recipe calls for. Makes a lot I frosted 50 cupcakes generously

Best Marshmallow Stuffed Cupcakes Recipe - How to Make

Homemade marshmallow creme comes together quickly and easily with 4 basic ingredients. Made without all the preservatives and high fructose corn syrup of the store-bought version, this extra creamy and sweet frosting will quickly become your new favorite Quick and easy marshmallow frosting recipe made with 4 simple ingredients: Butter, sugar, marshmallow fluff, vanilla. It's rich, smooth, creamy, fluffy! I made this fluffy marshmallow frosting a few years ago when my kiddo asked for a frosting with marshmallows. Using actual marshmallows was a pain. So, I used fluff and it worked really well and he loved it The base of the cupcake is a marshmallow, vanilla, almond mixture which is moist, sweet and the perfect compliment to the coconut grass and marshmallow buttercream. The cupcake is made up of all purpose flour, baking powder, salt, baking soda, International Delight® PEEPS® Sweet Marshmallow Coffee Creamer, butter, sugar, egg whites and. The graham cracker crust, pumpkin cupcake, chocolate ganache, and marshmallow topping make these fun treats — dare we say — better than the campfire favorite. Get the recipe from Delish Very cute! I hosted a cupcake decorating party for my daughter's 12th birthday and we had marshmallows so they could make flowers. My daughter saw the idea in a book but with big marshmallows. They didn't look quite right - your mini marshmallows are definitely better. Thanks for sharing

Red Velvet Raspberry Cupcakes | i am baker

Chocolate-Marshmallow Cream-Filled Cupcakes Recipe

Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool. Use a small knife to cut out the core of the cupcake and fill with marshmallow cream. In an electric mixer, combine butter and remaining marshmallow cream (7 ounces) and cream together for 2 minutes. Add powdered sugar 1 cup at a time Make a spooky but tasty mess with these fun Marshmallow Spider Web Cupcakes! Homemade chocolate cupcakes and chocolate frosting get covered in creepy homemade marshmallow spiderwebs for a dessert that's perfect for Halloween! This post/recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as. Preheat oven to 350°F. Line a cupcake pan with 9 liners. In a food processor, grind graham crackers until only fine crumbs remain. Add sugar and melted butter until fully combined. Divide mixture between prepared cupcake liners, adding one small cookie scoop to each. Press down to create an even layer 1 cup chocolate chunks (dark or milk chocolate) 12 jumbo marshmallows. 1. Preheat the oven to 350°F. Line 12 cavities of a muffin pan with cupcake liners. 2. In a large bowl, combine the chopped unsweetened chocolate with the butter. Place over a double boiler and heat, stirring occasionally, until fully melted Repeat with all 24 marshmallows. In the bowl of a stand mixer, beat the softened butter and powdered sugar until completely combined. Add vanilla extract and heavy cream, then continue to mix until smooth and creamy. Use a large open star tip to pipe buttercream frosting in a nice round tower on top of cooled cupcakes

These Homemade Hostess Cupcakes elevate the well known treat into something truly special and decadent. A super moist chocolate cupcake is filled with a light marshmallow filling and covered in chocolate ganache, then frosted with a swirl of vanilla icing Preheat oven to 350°F. Line 2 12-cup standard muffin tins with paper liners. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined

Marshmallow-Filled Chocolate Cupcakes - Paula Deen Magazin

Marshmallow-Filled S'mores Cupcakes Sally's Baking Addictio

Marshmallow Fluff Cupcakes One of the many talents of our family at Table for Fifty is the AMAZING - and slightly insane - Marilee. Proof is in the pudding so they say, so have a look at her unique stylized birthday cakes here For the Marshmallow Treat Cupcakes Spray the wells of a 12-cup standard cupcake pan with nonstick cooking spray. In large pan, melt butter over low heat. Add the marshmallows to the pan and stir until completely melted. If using Campfire® Egg Swirlers this will take a little patience due to their size While the cupcakes are cooling, heat up 1/4 of the green candy melts bag (heating every 30 seconds and stirring) Dip the top half of the mini marshmallows into the melted green candy and top them with a candy eye. The candy melts will quickly harden, keeping the candy eyes in place. Set the marshmallows aside to dry on parchment or wax paper Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache. In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended. Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20.

Marshmallow Filled Cupcakes Recipe Wilto

In a large bowl, beat together the butter, marshmallow fluff and vanilla extract until creamy, about 2 minutes. Gradually add the powdered sugar, about one cup at a time, until light and fluffy. Add in the milk if frosting is too thick. Pipe frosting onto cooled cupcakes and dredge the sides of the frosted cupcakes in sprinkles 7 oz Marshmallow Creme. 1/2 tsp Vanilla. Chocolate Chips or Gray/Black round cake decorations. DIRECTIONS. Prepare cupcakes according to box directions and allow to cool. Cream butter and vanilla with a mixer until fluffy. Gradually add in powdered sugar until incorporated. Fold in marshmallow creme. Transfer to piping bag with a round tip She places one marshmallow on top of each freshly-baked cupcake (storebought is fine, but you know homemade will be 100% better!). Then she pops the whole tray back into the oven until gooey. After the marshmallows have melted a bit, she presses down the tops, which means each cake marshmallow magically transformed into an ooey, gooey marvelous. Unfrosted chocolate cupcakes - I highly suggest my homemade recipe, but even a box mix will do in a pinch. Egg whites - You'll need these to make the fluffy marshmallow frosting. For best results, make sure there is no yolk mixed in. Sugar and vanilla - These sweeten and flavor the marshmallow frosting The marshmallow meringue frosting can be toasted with a kitchen torch like marshmallows. Using store-bought marshmallow cream would be super delicious as well, but the consistency is not the best for frosting cupcakes. We all love marshmallow cream, and we all do know that it is super gooey. It wouldn't stay on top of your cupcakes

Peanut Butter Cupcakes with a Marshmallow Swirl. Preheat oven to 350 degrees F. Cream butter and peanut butter together in the bowl of an electric mixer until smooth and creamy. Add sugar and eggs and beat together until fluffy. Add vanilla and mix for another minute or so. Combine dry ingredients in a bowl Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy They take a little time to make, but are well worth it (Don't skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate. Pour batter into cupcake liners that have been placed into a cupcake tray. Bake for 25 minutes or until an inserted toothpick comes out clean; Let cupcakes cool completely. To make frosting, pour egg whites, sugar, and cream of tartar in a metal or glass heatproof bowl. Place bowl over a saucepan with simmering water to create a double boiler Once cupcakes have cooled, use a paring knife or apple corer to cut out a small circle in the center of each cupcake. Step 9. Remove the core and trim leaving the core just big enough to be used to plug the hole once it is filled. Step 10. Pipe the marshmallow filling into each hollowed cupcake. Step 11 Marshmallow Frosting Recipe is a fun spin on buttercream with marshmallow creme, making a simple, sticky, and sweet Marshmallow Frosting. Perfect your favorite cupcakes. In a large mixing bowl, beat together butter and extract. Add powdered sugar, and continue beating on medium speed until the mixture resembles a frosting

Remove cupcakes from the oven and allow to cool completely. Empty the bag of mini marshmallows into a large bowl. To make marshmallow popcorn, use scissors to snip the top half of each marshmallow in 3 to 4 spots. Doing this will make them look like freshly popped popcorn kernels. Set the prepped marshmallows aside Once cupcakes have completely cooled it's time to assemble your copycat hostess snoballs. Core and fill cupcakes with marshmallow frosting. Using a large round piping tip, pipe large mounds of marshmallow frosting onto the cupcake. Turn cupcake onto its side and roll in pink coconut flakes Marshmallow Sheep Cupcakes. These marshmallow sheep cupcakes are a fun treat idea the kids can have a blast making and then eating! This treat craft idea originally appeared in my Kids' Treats Book and I thought it was time I shared it here as well. Sheep cupcakes are a fun Easter friendly treat great for classroom parties and Easter Egg Hunts Our recipe should make enough Marshmallow Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife Preheat oven to 350 degrees. Prepare 24 muffin cups with liners or non stick spray. In a large bowl use a whisk to combine the flour, salt, baking powder, and cinnamon. In a medium bowl using hand mixer, or bowl of stand mixer, beat together the butter, sugar, vanilla, and maple syrup until fluffy

I learned how to make marshmallow flower cupcakes last year and they are one of my favorite things to make! Perfect for bake sales and as gifts. Full blog po.. Add half to butter mixture, mixing until just combined. Add milk. Add remaining dry ingredients. Fold in peanut butter chips and fluff. Bake 15-18 minutes. Filling: Beat butter and peanut butter. Preheat oven to 375 degrees F. Line two 12-cup muffin tins with paper liners; set aside. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes)

Toasted Marshmallow Cupcakes Martha Stewar

Instructions. Bake the cupcakes as directed on the box. Cool completely before frosting. Cream butter and sugar together. Stir in the marshmallow fluff. Pipe the frosting onto the cupcakes in a large swirl. Sprinkle graham cracker crumbs over the cupcakes. Top each cupcake with a piece of chocolate How-To. Place the mini marshmallows in a microwave safe bowl. Microwave at 15 second intervals until puffed and melted. Stir with a fork to deflate and mix together. Set aside. Place the baking chips in a small bowl and microwave for 15-20 seconds, or until melted. Unwrap the HERSHEY'S Kisses, dip the bottom in the melted chocolate and place. These Marshmallow Filled Chocolate Cupcakes have three components: the rich buttermilk chocolate cupcakes, marshmallow creme filling, and the whipped chocolate frosting. Begin with the chocolate cupcakes. Preheat the oven to 350 degrees and line cupcake tins. Set aside. This buttermilk chocolate cupcake batter yields 15 cupcakes

Marshmallow Fluff cupcakes: 175g unsalted butter, softened 175g caster sugar 3 medium eggs, lightly beaten 2 tbsp Vanilla Marshmallow Fluff 175g self raising flour, sifted 2 tbsp milk 1 tsp vanilla extract Marshmallow Fluff butter cream frosting: 150g butter, softened 300g icing sugar 2 tbsp milk 200g Vanilla Marshmallow Fluff; Metho Moist, fluffy chocolate cake topped with a sky-high, sweet marshmallow buttercream frosting - these Hot Chocolate Cupcakes are a can't miss recipe for the winter season! So California is having a week of rain. And Californians are acting like Y2K is coming. Like, if Mother Nature even gave us one day of snow, we'd probably melt like the Wicked Witch in Wizard of Oz These S'mores Cupcakes with Graham Cracker Frosting, Toasted Marshmallows, and Hershey's Chocolate are the best ever! Topped with a uniquely wonderful graham cracker cream cheese frosting, toasted marshmallows, extra Hershey's chocolate bar and pieces of graham cracker, these S'mores Cupcakes with Graham Cracker Frosting bring back memories of summertime, camping, and campfires in all. Line cupcake pan with baking cups. Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened, fill cupcake pan with batter. Bake for about 18-21 minutes. Cool completely. Cook 1 cup marshmallows, chocolate and milk in large saucepan on low heat until marshmallows and chocolate are completely melted and mixture is well. The pumpkin marshmallows are the frosting for these mini cupcakes. The tip will come in handy for all sorts of projects after it's used for mini marshmallow pumpkins. I've piped buttercream on larger cupcakes (very cute!), the filling of twice baked potatoes, and choux paste for pretty éclairs

Make marshmallow frosting and top cupcakes with big swirls using a piping bag. Turn broiler on high and place cupcakes on a tray in the oven. Watch closely and do not walk away from the oven. Leave cupcakes in just long enough to toast the marshmallow frosting, 2 to 4 minutes Bake for 25 minutes or until an inserted toothpick comes out clean 5. Let cupcakes cool completely. 6. To make frosting, pour egg whites, sugar, and cream of tartar in a metal or glass heatproof bowl. 7. Place bowl over a saucepan with simmering water to create a double boiler. 8. Whisk constantly until sugar is dissolved and egg whites are. Preheat oven to 350 degrees. Place cupcake liners in pan. Beat together all cupcake ingredients until smooth - about 2-3 minutes. Divide batter into liners. Bake at 350 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely What makes chocolate cupcakes even better? Unicorns, of course! These adorable Magical Marshmallow Unicorn Cupcakes feature cute pink and teal unicorns made of marshmallows. A sweet treat for a baby shower for first birthday party, these unicorn cupcakes are sure to be a magical treat everyone will love to eat

MAGICAL Unicorn Birthday Cakes! EASY Unicorn Cupcakes

Top with either a store-bought or homemade marshmallow then pop back into the oven for 3-5 minutes until marshmallow is soft. Remove from the oven then press down gently creating a perfect snow-white cap. Cool on a wire rack. *Optional - broil the marshmallow cupcakes for a toasty and lovely golden caramelized sugar flavor. Watch them closely Fold in marshmallow creme. Transfer to piping bag with a round tip. Take a knife and remove a small square in the middle of each cupcake. Pipe in a little frosting to fill. Cut off just the top of removed square and place back on top of cupcake. Frost each cupcake. Garnish with graham cracker crumbs, graham crackers, chocolate or marshmallows Crush half the graham crackers into crumbs and save the rest for cupcake topping. Prepare cake batter using the cake mix, eggs, oil and water. Divide the cake batter in half. Stir in cocoa powder into one half of the batter to make chocolate. Evenly spoon the batter into the cupcake liners about ½ to ⅔ full Preheat oven to 350°F (180°C). Line a cupcake pan with cupcake liners. In a large bowl, whisk the Domino® Golden Sugar, flour, cocoa powder, baking powder, baking soda, and salt together then set aside. In a large bowl, whisk together the vegetable oil, milk, egg, and vanilla extract and stir until combined Marshmallow fondant is delicious and easy to make. It is the perfect way to decorate cupcakes, cakes, and cookies like a professional! Last month we shared with you some easy fondant decorating ideas using fondant you can buy at the store. Today we're going to show you how to make your own marshmallow fondant that is not only easy, it tastes amazing too Bake 19-20 minutes, or until cupcakes have risen and are lightly golden. Let cool 15 minutes before removing from the cupcake tins. Marshmallow Frosting: (For a coconut-free alternative, simply use something like Ricemellow Crème as your frosting instead.) 1 can full-fat coconut milk or coconut cream; pinch pure stevia, or 2-3 tbsp powdered suga