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Chocolate Cupcakes with Chocolate Marshmallow Buttercream Frosting


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Rate this recipe 4/5 (96 Votes)


  • Chocolate Cupcakes:
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 teaspoon baking powder
  • 1/8 tsp salt
  • 3/4 cup butter, softened
  • 3 eggs, room temperature
  • 2 cups sugar
  • 1 tsp vanilla
  • 1 1/2 cups milk
  • Chocolate Marshmallow Buttercream Frosting:
  • 1 cup butter, softened
  • 1 jar (7oz) Marshmallow Creme
  • 1/2 cup unsweetened baking cocoa powder
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 4-6 tsp milk


Adapted from


Step 1

Preheat oven to 350°. Line cupcake pans with cupcake papers (this recipe makes 24 cupcakes), set aside. Stir together flour, cocoa powder, baking powder, baking soda, and salt in mixing bowl, set aside.
Beat butter on medium speed 30 seconds in large bowl. Add eggs, then sugar gradually until fully combined. Mix in vanilla, add milk and flour mixture alternately on low speed. Beat on higher speed one minute, or until well combined and smooth.
Pour the batter into cupcake pan, filling each 2/3 full.
Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Cool.

Chocolate Marshmallow Buttercream Frosting:
Beat together butter, marshmallow creme, and vanilla. Slowly mix in cocoa powder and powdered sugar. Add milk one tsp at a time to make desired spreading consistency. Frost cupcakes and add Zebra marshmallows.

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