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Chocolate Cupcakes with Marshmallow Cream

Chocolate Cupcakes with Marshmallow Cream

Chocolate Cupcakes with Marshmallow Cream are amazingly delicious. They are even sweeter when made in the company of your kid.

When we have breaks from school we love cooking together, making friendly cooking competitions and creating memories.

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These cupcakes look absolutely delightful. Don’t you agree with me?

You have to know your child’s limits, so don’t let them cook by themselves if you are not comfortable.

However, since my two oldest kids are trained properly, how to move around the kitchen I am not worried, but I do check to see if everything is alright. 

Chocolate Cupcakes with Marshmallow Cream

These cupcakes were a winner. My baby girl, Anna, didn’t let me share this recipe until she made it at least several times.

To be quite frank with you, the first time when I tasted these cupcakes I thought they were from the box.

They had this cooking competition and I was so sure that she used the boxed mix to win over her brother.

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I kept telling her that I do not believe her until my oldest one came out and said: “Yes, mama I lost for a reason. They are from scratch!”

He made the most amazing donuts from scratch, but cupcakes were just better.

With mouth half open and full of cupcakes, I was amazed. Well, I have to admit that I can make pretty much anything that you desire.

However, when it comes to cakes I need a lot of practice. I think my girl has natural talent. Period!

Chocolate Cupcakes with Marshmallow Cream

Do you allow your kids to cook or help you in the kitchen?

If they do not, I think you should. Not only that you guys create memories, but it’s a fun experience.

In addition, it gives them that sense of accomplishment so they feel proud of themselves as well as a healthy relationship with food.

Mine has more than 5 really good dishes in their repertoire that they can make blindfolded.

My oldest one goes a little bit beyond and starts to style each plate like a real chef, where my girl is all comfort. You know “put on the plate and just eat”.

Ohh! If you are wondering about my youngest one, Daniel…well he is the boss, so he usually supervises the whole situation in the kitchen when they are cooking. Hehe


Anyhow, if you make these tasty Chocolate Cupcakes with Marshmallow Cream, please tag me on Instagram.

@sandraseasycooking, using hashtag #sandraseasycooking so I could re-share your creations. Thank you so much in advance!

Chocolate Cupcakes with Marshmallow Cream

Chocolate Cupcakes with Marshmallow Cream

Yield: 12 Cupcakes
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 55 minutes

Simple, Tasty and Easy Chocolate Cupcakes with Marshmallow Cream


  • 1 cup all-purpose flour
  • 3/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup unsweetened cocoa powder
  • 4 tbsp. organic Coconut oil room temp.
  • 3/4 cup sugar
  • 1/2 tsp. vanilla extract
  • 2 large eggs
  • 3/4 cup Milk any on hand
  • 1 jar (7 ounces) marshmallow creme OR make your own (recipe below in the notes)


  1. Heat oven to 350°F. Place Baking Cups in each of 12 regular-size muffin cups.
  2. In a large bowl, mix flour, baking soda, salt, baking powder, and cocoa powder; set aside.
  3. In a medium bowl, mix 4 tbsp coconut oil, then add the sugar, beat well. Beat for a few minutes. Mix in the vanilla and eggs until blended.
  4. Add your wet ingredients (coconut oil, eggs, sugar, and vanilla) to your dry ingredients (cocoa powder mixture). Make sure you add the wet ingredients a little at a time.
  5. Add approximately 3/4 cup of milk mix/fold to combine.
  6. Divide batter among your muffin cups. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes. Remove from pan to cooling racks and cool completely.
  7. Fill Cupcakes with marshmallows cream. Fit decorating bag with large star tip. Fill the bag with the filling of your choice. Pipe on the circular top of each cupcake and mounding filling slightly in center. You may also use heavy whipped cream especially if you dislike marshmallows.
  8. Garnish each cupcake with chocolate organic peanut butter or any frosting that you like. Store in the refrigerator.


How to make Marshmallow Cream:

  • ¼ cup of water
  • Pinch of salt
  • 2 egg whites at room temperature
  • ¼ teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  1. Combine together the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240F on a candy thermometer.
  2. While the sugar mixture is slowly boiling, add the egg whites and cream of tartar to the bowl and mix with a whisk attachment. of your electric mixer. Whip on medium speed until soft peaks form.
  3. The egg whites should be ready and waiting when the sugar mixture reaches 240 degrees F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.
  4. When the sugar mixture reaches about 240 F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once you added all of the syrup, increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially about 6-8 minutes. Add the vanilla extract during the last few minutes of beating.

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