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!

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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


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

  • 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

  • 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

  • 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

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