Brownie Cupcakes with Marshmallow Frosting

Published November 24, 2012. Updated January 6, 2019

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Brownie Cupcakes with Marshmallow Frosting! It’s like eating a chocolate covered marshmallow. You get a rich chocolate brownie base and a melt-in-your-mouth light as air toasted marshmallow topping.

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

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Brownie Cupcakes with Marshmallow Frosting

It's like eating a chocolate covered marshmallow. You get a rich chocolate brownie base and a melt-in-your-mouth light as air toasted marshmallow topping.
Servings: 12
Prep30 minutes
Cook20 minutes
Ready in: 50 minutes


Marshmallow Frosting


  • 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).
  • 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

  • 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.
  • Recipe Source: Brownie Cupcakes - Cooking Classy, Marshmallow Frosting - Martha Stewart



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  • 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.

  • 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?

    • Jaclyn

      Jaclyn Bell

      I would recommend frosting the cupcakes the day of as this is one of those frosting that might not last longer than that.

  • 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!

    • Jaclyn

      Jaclyn Bell

      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.

  • 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!