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Chocolate Cupcakes with Marshmallow Coconut Frosting


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Rate this recipe 4.6/5 (19 Votes)


  • Cake:
  • 1/2 c. butter, softened
  • 1 1/4 c. sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1/2 c. baking cocoa
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 3/4 c. buttermilk
  • 1/4 c. water
  • Marshmallow Frosting:
  • 1 (7 oz.) jar marshmallow crème
  • 1/4 c. butter, at room temperature
  • 1 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1-3 T. heavy whipping cream
  • 2 drops red food coloring, optional
  • Coconut


Servings 2
Adapted from


Step 1

1. For the cake, preheat oven to 350 F. Grease or line 2 12-cup muffin tins.
2. In the bowl of a stand mixer, cream butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in vanilla.
5. In a medium bowl, combine the flour, cocoa, baking soda and salt.
6. Combine buttermilk and water.
7. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition.
8. Fill prepared cups two-thirds full.
9. Bake for 15-20 minutes, or until a toothpick inserted near the center comes out clean.
10. Cool for 10 minutes before removing from pans to wire racks to cool completely.
11. To make the frosting, beat together marshmallow cream, butter, powdered sugar, vanilla, 1 tablespoon heavy whipping cream, and food coloring (if using) with an electric mixer.
12. Beat in 1-2 more tablespoons of heavy whipping cream, if needed, to make a spreadable frosting.
13. Top cooled cupcakes with frosting, and sprinkle with coconut to serve.

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