This light and fluffy peanut butter frosting is the ideal garnish for brownies or chocolate cake. Peanut buttery, but not oily; sweet, but not overly sweet. The delicious flavor of this creamy frosting won’t overshadow your brownies.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup warm water
- 2 large eggs, lightly beaten
- ½ cup whole milk
- ⅓ cup unsalted butter, melted
- ¼ cup sour cream
- ¾ teaspoon pure vanilla extract
- 12 large marshmallows
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- 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.
- 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.
- Turn on the oven’s broiler.
- Place 1 marshmallow vertically in the center of each cupcake.
- Place cupcakes back into the oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press marshmallows into cupcakes to cover the whole top using the back of a spoon.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 263 mg |
| Sugars | 30 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Delish and easy to follow. We made a batch for a good friend going through some breast cancer treatments. I think her kids will be too young to think the cupcakes look like breasts, but she won’t miss it.
The cupcakes had a weird consistency, despite following the instructions. Too sweet and too dense.
Turned out great, you just need to be careful with the broiler, and making sure the marshmallows dont burn, it cooks them quick
This recipe was quick and easy! Our grandchildren loved them! I made 1.5 recipes – it made 24 cupcakes and a cake in a loaf pan that when baked, was half way up the sides & I added marshmallows to that also. **Tip: put those large marshmallows on the cupcakes right away when they come out of the oven and then SLOWLY place them back in then oven, under the broiler as instructed.
This is a great recipe! I was looking for something where I didn’t have to fuss with frosting and this was perfect! I added a teaspoon of instant coffee to the warm water for even deeper chocolate flavor. I also didn
This is the PERFECT combination of decadent dark chocolate, which is not overly sweet topped with and sweet toasted marshmallows.
I didn’t make any changes and I would surely make it again. My boyfriend and I made them for us and his family.
Everyone loved these! I made them for a neighbor’s birthday, and then again at the request of my kids. They are fluffy, flavorful, and look fancy. I didn’t feel fancy smooshing a marshmallow with a spoon, but they got great reviews from other neighbors for looks and taste.
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 the cupcakes look the same. The recipe itself actually made closer to 2 dozen cupcakes, so I was able to try something different with the second batch. These came out the CUTEST by using the jumbo marshmallows and cutting them in half. They take a bit more than the 10-30 seconds to brown but it doesn’t seem to dry out the cake by keeping them in just a tad longer. Lightly press them down with the back of a spoon and you’re good to go! I made these for a baby shower and stuck a piece of graham cracker in to make them seem more like a s’more cupcake. Overall very tasty and cute!
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 buttercream frosting. I just put little dollops on each!!
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 flavor of the cupcake was very good.
this was an amazing recipe. Everyone was so excited to dig in. So chewy and delicious. Love it
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 repeat the cupcake with other toppings in the future as I don’t usually indulge in them and the basic recipe is so chocolatey good!
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 cake. I rectified this on the second broiled batch by microwaving the marshmallows for 40 seconds on power level 4, and then flattening them slightly before putting them on the cupcakes. It worked great. The cake itself has wonderful flavor and texture, so the combination of the toasted marshmallow and chocolate cake is a winner.