“Where would we be without salt?” – James Beard

Chocolate Cupcakes with Marshmallow Frosting

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I recently received an email from a sad baker. She was attempting to make buttercream in the midst of a rather hot day. Her kitchen was nearing 80* leaving the butter a melty mess. Oh how I’ve been there.

In my wedding cake making days I would constantly worry about dripping buttercream on hot days. I’d have the coordinator of the wedding assure me over and over again that the cake would not be set up in the sun, but still I’d worry.

If only I’d known about this marshmallow “frosting”. I would have done a lot less worrying. Okay, you’re probably right – what bride wants their wedding cake covered in smooshed marshmallows?

There’s good news in the midst of this sad tale – I’m not in the wedding cake business any more and this girl dreams of chocolate cake covered with oozing marshmallow.

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Want more good news? You only have to dirty one bowl while making these dark, moist and sweet cakes. I’ve said it before and I’ll say it again – I’m a lazy baker who likes to spend her time baking and eating rather than cleaning. But I’d happily clean a sink full of dishes if the final destination is delicious cake – lucky for me I can have my cake and not have to do many dishes. I have found my new chocolate cake recipe!

So to the sad baker with a bowl full of melted buttercream I’d like to say – put it aside for now, wait for a day with a bit more chill in the air and reach for the marshmallows. If you don’t care for the store-bought version try making your own!

Chocolate Cupcakes with Marshmallow Frosting

adapted from Martha Stewart Kids Magazine

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

3/4 cups sugar

3/4 cups dark brown sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk (or make your own – 3/4 cup milk to 2 1/2 teaspoons acid such as lemon juice, vinegar or cream of tartar)

3 tablespoons vegetable oil

1 teaspoon vanilla extract

Pre-heat oven to 350*. Line two cupcake pans with paper liners for a total of 24 cupcakes. Set this aside.

In a large mixing bowl whisk together cocoa, flour, sugars, baking soda, baking powder and salt. Add the eggs, warm water, buttermilk, oil and vanilla. Mix until smooth.

Fill cupcake pans about 1/3 full. Bake until the tops of the cupcake spring back when gently pressed. This should take about 20 minutes.

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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!

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26 Comments

  1. Posted July 15, 2010 at 9:37 AM | Permalink

    Only one bowl AND marshmallow frosting! Priceless.

    I’ve often worried about my buttercream. And my cream cheese frosting. I even worried about it in my air-conditioned car the other day. It was over 100 degrees out. And the AC just wasn’t cutting it.

  2. Posted July 15, 2010 at 12:55 PM | Permalink

    I absolutely love it!

    Paula

  3. Posted July 15, 2010 at 4:52 PM | Permalink

    Love this idea! Beautiful photos.

  4. Posted July 15, 2010 at 6:59 PM | Permalink

    Beautiful. Definitely looking forward to making the marshmallow. I am a lazy baker too, but I enjoy ingredients prepared with care; just don’t want to clean up after them all day!

  5. Posted July 16, 2010 at 1:47 AM | Permalink

    It is such a genius plan to use store bought marshmallows…….it makes a perfect cap indeed!!

  6. Posted July 16, 2010 at 4:22 AM | Permalink

    Another genius cake idea. I think the Marshmallow would have to be broiled or given a lick with the gas torch. Campfires and birthdays all in one!

  7. Jason Miles
    Posted July 16, 2010 at 5:48 AM | Permalink

    I will try to make this Marshmallow Recipe with De La Rosa Marshmallows which are giant marshmallows and so delicious. I hope I will get a great outcome. Thanks for your recipe.

  8. Posted July 16, 2010 at 6:23 AM | Permalink

    Can I just say that this is absolutely genius? :)
    I love this idea and can’t wait to try it – the cupcakes look beautiful and delicious!

  9. Posted July 16, 2010 at 10:55 AM | Permalink

    Found your blog via TheKitchn. Brilliant idea!!

  10. Posted July 16, 2010 at 1:20 PM | Permalink

    I’m dying right now… Yummmm

  11. Posted July 16, 2010 at 3:45 PM | Permalink

    I have come from The Kitchn and I find your blog so attractive ! You have wonderful photos and I can’t wait to discover your recipes.

  12. Posted July 16, 2010 at 4:30 PM | Permalink

    how artful and brilliant!

  13. Posted July 17, 2010 at 4:44 PM | Permalink

    looks amazingly good :D
    I wish I could have one of these…

  14. Posted July 18, 2010 at 10:47 AM | Permalink

    What a great idea for a frosting in a hot climate! I pretty much give up on making frostings here during a Mexican summer. You have given me another option for the days when butter would rather melt than stay put.
    Lovely photos.

    Kathleen

  15. Posted July 18, 2010 at 8:08 PM | Permalink

    I love the idea of marshmallow frosting. Yum!!!! They look so beautiful.

  16. Posted July 18, 2010 at 8:48 PM | Permalink

    Goodness those cupcakes look incredible. I love chocolate and marshmallows!

  17. Posted July 23, 2010 at 8:27 PM | Permalink

    I just went through a difficult buttercream frosting situation today. Made 100 cupcakes with cream cheese/buttercream frosting and the heat index was 100 degrees! Blah! Wish I would have seen this post earlier…*sigh*

  18. Posted August 15, 2010 at 6:01 AM | Permalink

    Wow, I’ve never heard of this way of frosting cupcakes, but it does sound simple and delightful! Especially the broiling it part, who doesn’t love a golden marshmallow? I think my son would have a great time making these with me as well…awesome!

  19. Y
    Posted August 15, 2010 at 9:22 PM | Permalink

    Love that first pic, and this is such a brilliant idea!

  20. Posted August 16, 2010 at 12:20 AM | Permalink

    OMG! Marshmallow frosting. Yummy! Also the fact that you are like me regarding the cleaning…. I hate it and also prefer to eat and bake ratehr than clean….This is for sure something that will be on the top of my baking list…..LOVE THE BLOG!!

  21. Posted September 6, 2010 at 7:08 PM | Permalink

    Another excellent idea…there’s nothing wrong with preferring cooking to cleaning either!

  22. Jessica
    Posted December 9, 2010 at 5:54 PM | Permalink

    Lovely! Pondering whoopie pie cake for son’s birthday, I just found a perfect solution for simplicity and using the leftover marshmallows from camping this summer. Thankyou thankyou for sharing.

  23. Kristin
    Posted March 23, 2011 at 10:38 AM | Permalink

    I know this post is older, but I had to comment. I made the recipe exactly as written except I experimented with crushed graham crackers as a garnish… that didn’t work so well, so I stuck a little graham square in the top of each one. They look great, are easy to make, and they taste delicious. Thanks for posting!

  24. NADEEN
    Posted November 4, 2011 at 6:02 AM | Permalink

    I want u to invite YOU Islam =)

  25. Posted April 21, 2012 at 8:23 AM | Permalink

    Those look amazing!

  26. Posted September 14, 2012 at 8:37 PM | Permalink

    Hurrah! At last I got a website from where I know how
    to really take useful data regarding my study and knowledge.

9 Trackbacks

  1. [...] This post was mentioned on Twitter by alice, Ashley Rodriguez and 42 Restaurants, Breeze Wetzel. Breeze Wetzel said: RT @AshleyRodriguez: Taking a quick break from vacation to tell you about cupcakes with marshmallow frosting. http://bit.ly/cctIar [...]

  2. [...] on my radar, Nigel Slater’s Roast Tomatoes with Thyme and Goat’s Cheese, and Not Without Salt’s Chocolate Cupcakes with Marshmallow Frosting (via The Kitchn). I’m thinking the former will make a great lunch one day this week, and the [...]

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  4. [...] Amerikayı keşfetmiş gibi… geçen gün RSS okuyucumda bu yazı ve fotoğrafları gördüğümden düne kadar aklımdan çıkmadı bu fikir. Her daim varmış ama ben yeni bulmuşum [...]

  5. [...] Not Without Salt : Chocolate Cupcakes with Marshmallow Frosting [...]

  6. By November Veg – A cooking blog - Kitchenist on November 1, 2010 at 4:28 AM

    [...] week, a recipe for cold-weather muesli, and some sort of baked good. I really want to try these marshmallow-topped cupcakes, but could also go for Dana’s pumpkin cookies, [...]

  7. [...] (from not without salt) [...]

  8. [...] tip for creating a marshmallow topping is to pull the cupcakes (or brownies) out a few minutes before the buzzer and ad mini marshmallows, [...]

  9. [...] Try her Chocolate Cupcakes with Marshmallow Frosting [...]

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