Brownie Cupcakes with Marshmallow Frosting


If there are two things I love it’s brownies and marshmallows. Okay okay there are a lot of foods I love and adore but two of them are definitely brownies and marshmallows. I also love the combination of the two. The chocolate just compliments the marshmallows perfectly. Like a S’more or a chocolate covered marshmallow, they just wouldn’t be what they are without the chocolate.

This cupcake took three attempts to get the cupcake base just where I wanted it. I don’t like a brownie that’s so chocolaty rich I can only eat a bite or two. I also don’t like a brownie that has no body to it and it’s completely gooey. It’s needs some chew and bite to it. Basically I’m more of a traditional, milk chocolate brownie kind of gal.
Just an fyi these cupcakes aren’t a fluffy dome like cupcake. They will likely sink just a bit in the middle once they are removed from the oven, that’s supposed to happen. If they don’t then it’s a sign they are likely over-baked and dry. The marshmallow frosting is delicious toasted but it most definitely doesn’t have to be. Toasted or not this frosting reminds me of the soft center of a gooey marshmallow that was slowly roasted over the hot coals of a campfire. It is fluffy, dreamy, bliss in frosting form and it is actually incredibly easy to prepare. The stand mixer does most of the work. Enjoy!


Brownie Cupcakes with Marshmallow Frosting

Yield: 12 cupcakes


  • 1 1/4 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup + 2 Tbsp cocoa powder
  • 3/4 cup butter , melted
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp milk

Marshmallow Frosting

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine (batter will be thick).
  2. Divide batter among 12 paper lined muffin cups filling each about 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 20 minutes (lesser for gooier brownies). Allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then pipe Marshmallow Frosting over cupcakes and toast edges of frosting with a kitchen torch if desired.

For the Marshmallow Frosting

  1. Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are warm to the touch and sugar has dissolved, about 3 - 4 minutes. Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 5 - 7 minutes. Add vanilla during the last 10 seconds of mixing. For best results serve immediately.
  2. Recipe Source: Brownie Cupcakes - Cooking Classy, Marshmallow Frosting - Martha Stewart


  • Chung-Ah | Damn Delicious: Brownies and marshmallows together? Uh YES PLEASE! This may be the most sinful combo yet! November 25, 2012 at 1:55am Reply

  • são33: Excelente receita ,aspecto fantástico.
    bom domingo
    bjs November 25, 2012 at 6:10am Reply

  • The Cooking Actress: This cupcake looks absolutely beautiful and delectable!! Chocolate & marshmallow–I’m in! November 25, 2012 at 6:55am Reply

  • amy: Beautiful! Can’t go wrong with brownies and that pretty marshmallow frosting :) November 25, 2012 at 3:04pm Reply

  • sally @ sallys baking addiction: the prettiest cupcakes in all the cupcake land. The marshmallow frosting looks SO dreamy :) November 25, 2012 at 6:20pm Reply

  • Lexy: I love the swirl on this cupcake! What tip did you use to frost it? November 25, 2012 at 7:30pm Reply

    • Jaclyn: Lexy – I used a 2D tip for these, it’s definitely one of my favorites it gives it that soft lacy edge look. November 27, 2012 at 11:56pm Reply

  • Honey: This is gorgeous… you really have some awesome skills. November 25, 2012 at 10:36pm Reply

  • Jaclyn: Thanks so much for the nice comments! November 27, 2012 at 11:45pm Reply

  • Freakin’ YUM! November 28, 2012 at 4:00pm Reply

  • GagaGrne: Looks beautiful! December 14, 2012 at 12:40pm Reply

  • Merry Christmas! | October Moon: […] Classy’s Brownie Cupcake, which is absolutely amazing. As you know, I made these before for my sister’s coworkers, and […] December 25, 2012 at 7:34pm Reply

  • Lindsay: This looks so pretty, I love how it twirls on top. Kinda looks a bit like potato, but marshmellows are even better! Yum. January 1, 2013 at 2:49am Reply

  • Ava: Hi Jaclyn! My mom asked for brownie cupcakes for her birthday this year and these might be perfect! Do you think nuts can be added or would that bring them down? She wants walnuts… Do you think that would work taste-wise? January 8, 2013 at 11:04pm Reply

    • Jaclyn: Ava – I think these cupcakes would be delicious with any kind of nut added, especially walnuts. I think you’d be totally fine to add some in. I hope your mom loves them! Happy Birthday to her! January 9, 2013 at 4:26pm Reply

  • Debbie: It says to serve right always but want to fine them as a treat/gift to friends. How to store and for how long? January 23, 2013 at 11:14pm Reply

    • Jaclyn: Debbie ~ I believe I suggested that simply because the marshmallow frosting can start to break down after a few hours and lose it’s fluff, especially in high humidity. You should be okay to make them a few hours in advance and store in an airtight container. I also made these same cupcakes with cookie dough frosting and those could be made a day in advance. I hope that helps! January 24, 2013 at 10:33am Reply

  • Anya: These cupcake look absolutely gorgeous but when I tried to make them myself the tops collapsed and I was left with quite a mess, any ideas as to why that may have happened? January 26, 2013 at 11:53am Reply

    • Jaclyn: The centers will collapse slightly, I think many brownie cupcake recipes do that as well as brownies, but it works out okay since these are frosted. They shouldn’t go over the sides at all though, is that what happened? January 28, 2013 at 1:18pm Reply

      • Anya: No they just collapsed in the centre slightly, but thank you :) January 28, 2013 at 1:44pm Reply

  • Amber: This was a super easy recipe! The only pitfall was that after 16 minutes half of my cupcake was still just batter. I think I could’ve cooked them for well over 20 minutes and still had gooey results. Ovens vary so that’s my 2 cents.

    Thanks. January 27, 2013 at 7:49pm Reply

    • Jaclyn: Thanks for your input Amber, I think others may definitely find it helpful! January 29, 2013 at 10:22am Reply

  • Brownie Cupcakes with Marshmallow Frosting: […] Find the recipe at : […] January 31, 2013 at 6:41am Reply

  • Peggy Fisher: Hi, found this pic on pinterest. But the link led to a diff site. with no link to your page, that I could tell anyway. Googled and found the right link. Thought you would want to know. February 2, 2013 at 3:46am Reply

    • Jaclyn: Peggy – I hate when that happens, thanks so much for letting me know! February 4, 2013 at 7:33pm Reply

  • Kelly: i have been mixing for now 10 minutes… and my frosting never got to peaks! What did I do wrong? February 2, 2013 at 5:22pm Reply

    • Jaclyn: Kelly – It could be a few things – if you live in a humid climate or prepare it on a humid day it may be hard to get stiff peaks, also if you have any oil/fat (such as a bit of egg yolk) in the white mixture it will ruin the meringue. Sorry you had troubles with it! February 4, 2013 at 8:41pm Reply

  • Caryl: Hello! Is the cocoa powder sweetened or not? :) February 11, 2013 at 1:45am Reply

    • Jaclyn: Sorry, it’s unsweetened. Hope you enjoy! February 11, 2013 at 9:46am Reply

  • Laura: What would happen if I did the recipe without cocoa powder February 11, 2013 at 10:09am Reply

    • Jaclyn: I’d replace it with equal amounts all-purpose flour if your trying to achieve a blondie like cupcake. Hope that helps. February 11, 2013 at 4:39pm Reply

  • Brownie Cupcakes | Oh My Foodness: […] from Cooking Classy. Makes 12 […] February 23, 2013 at 1:55pm Reply

  • Brownie cupcakes with marshmallow topping | Thoughts and Rambles of a Klutzy Angel: […] Here’s the original brownie cupcakes… […] April 9, 2013 at 9:27pm Reply

  • Mishti: This looks AMAZING and downright dreamy! I love brownies and marshmallows. I am going to make this for sure…but why exactly is it a marshmallow frosting when there are no marshmallows in it, Jadyn? April 18, 2013 at 10:56pm Reply

    • Jaclyn: That may seem confusing if you haven’t tried it before :), it tastes just like marshmallows. To me it seems a lot like melted marshmallows. I LOVE this frosting, I hope you do too! April 20, 2013 at 10:17pm Reply

  • Raine: Hmm, they look so yummy! Absolutely adore marshmallows and chocolate! Am goin to try this for my nephews soon :) April 19, 2013 at 2:53am Reply

  • FROST IT: FAVORITE FROSTING TECHNIQUES | Best Friends For Frosting: […] Brownie Cupcakes with Marshmallow Frosting show off the perfect toasted marshmallow technique. It’s as simple as toasting the edges with […] May 27, 2013 at 9:01am Reply

  • Day 15 – Brownie Cupcakes with Marshmallow Frosting | my year of cupcakes: […] what’s not to like?  Brownie Cupcakes with Marshmallow Frosting (recipe below from Cooking Classy).  Chocolate.  Marshmallow.  […] August 15, 2013 at 7:06am Reply

  • Kelli: Was looking for a good marshmallow frosting for smores cupcakes. But I do not have a stand mixer. I have an immersion blender with a whisk attachment lol. I use it to make buttercream, do you think it would work ok for this? August 17, 2013 at 8:04pm Reply

    • Jaclyn: Yes I think it would work fine, you might just have to whisk a bit longer. August 18, 2013 at 1:52pm Reply

  • Leslie McQueen: Hey Jaclyn,

    I have a cupcake blog called My Year of Cupcakes. I featured these tasty cupcakes on Day 15. Here’s the link if you’d like to take a look.
    Thanks for the recipe! August 18, 2013 at 12:21pm Reply

  • Tiona W.: May i ask what kind of tip you used for these ? September 12, 2013 at 4:26pm Reply

    • Jaclyn: The Wilton 2D I believe. September 12, 2013 at 6:22pm Reply

  • Christina: These look amazing! I want to make mini cupcakes for a party.. I know normally you can just prepare batter and fill mini cups, but since these are a twist on brownies I was wondering if you think minis wouldn’t work? I’m assuming baking time would be much less! =) thanks! October 4, 2013 at 9:25am Reply

    • Jaclyn: I think the minis would work fine and yes you’d definitely want to reduce the baking time probably by half or more. Hope you love them if you make them! October 5, 2013 at 1:25pm Reply

  • Beth: Hi ms jaclyn, Im from the Philippines and I really like your recipes and the beautiful photos. IM AN AVID FAN. I hope you have videos of your recipes. More power! November 8, 2013 at 4:54am Reply

    • Jaclyn: Thanks so much Beth :)! If I could find the time it would be fun to do videos once in a while. November 10, 2013 at 7:58am Reply

  • Valentines Brownie Bites // Recipe | Ria-Louise: […] came across the recipe for this marshmallow topping whilst on the hunt for the perfect brownie recipe, and decided to incorporate it into my Valentines […] February 14, 2014 at 7:54am Reply

  • Mary: I realized (while making swiss buttercream frosting) that after heating the egg whites and beating them…this tasted a lot like marshmallow! I wanted to stop there and frost my cake but I was determined to make the swiss buttercream frosting I started. I am happy you posted the recipe for this easy marshmallow frosting. I found it by accident on my own. LOL. This is super easy and good WITHOUT the extras (honey, gelatin, corn syrup). Thanks! February 21, 2014 at 9:51pm Reply

    • Jaclyn: I’m glad you found this recipe Mary! March 4, 2014 at 9:32pm Reply

  • jessica: Hello! I was wondering, if I do not have a kitchen tourch, is this frosting safe to put in the oven and toast?? Also, can this frosting be applied the day before?? TIA! July 15, 2014 at 12:47pm Reply

    • Jaclyn: I wouldn’t recommend it because it would only toast the tops and not the sides and I would recommend making the frosting the day of. August 2, 2014 at 9:49pm Reply

  • Allison: I am using the frosting but only as a flat layer, not peaked or raised. Can I ice the cupcakes 2days before or keep the mixture made for the 2 days and apply the morning of? Or will it just make a big sloppy mess? September 16, 2014 at 2:43am Reply

    • Jaclyn: I would recommend frosting the cupcakes the day of as this is one of those frosting that might not last longer than that. September 16, 2014 at 10:57am Reply

  • Rashae: LOVED these, thank you for the recipe! I loved the marshmallow cream, and ended up whipping into soft peaks instead, forming a smooth circle with a point in the middle. Half of the fun of this recipe was learning to pipe with such a sticky mess. I love that your recipes inspire creativity. February 7, 2016 at 8:22am Reply

  • Tina: Do you thing the marshmallow icing will work on a cake pop? May 19, 2016 at 6:53pm Reply

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