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I’m back again with another tailgating treat!
Easy one-bowl chocolate cupcakes with fluffy marshmallow frosting are tailgating food at its finest. Delicious, quick, and endlessly customizable, you need to make these chocolate marshmallow cupcakes at least once this football season.
But you’ll probably end up making them numerous times because A) they’re (as I stated above) SUPER easy to make and B) delicious.
In fact, they’re so easy that I made two batches in one afternoon while I was dog-wrangling AND had bread baking in the oven.
Cookie, you see, has some issues with other dogs (mostly of the large variety) and we were lucky enough to be dog-sitting my nephew, Moe the Airedale, for a few days.
Moe is absolutely the sweetest dog of all time. Cookie weighs 15 pounds to Moe’s 50 but nonetheless he is absolutely terrified of her.
She doesn’t help the situation—she does this weird thing where she ignores him completely for awhile, then out of nowhere runs up to him and barks in his face, then runs away and glares from across the room. I guess she’s just keeping him on his toes?
Cookie’s, shall we say “unfriendliness,” means that Moe will not enter a room if she’s already inside. While Cookie was helping me frost cupcakes in the kitchen, Moe was in the living room chasing a ball.
Every time the ball rolled toward the kitchen, Moe sat at the door crying until I threw his ball back in the other room, far away from the Cookie monster. This must have happened like 3,000 times over the course of the afternoon.
So anyway, it’s safe to say these chocolate marshmallow cupcakes are pretty easy to whip together, even when life is happening all around you.
But if you’re really short on time you could use a box cake mix.
Just promise me you won’t use canned frosting. Make this marshmallow frosting! It’s so fluffy and creamy and full of marshmallow flavor, with a little help from a jar of marshmallow crème. SO GOOD!
A few notes on frosting these babies:
Use gel food coloring; don’t use the liquid stuff because it won’t produce a vivid enough color. I strongly recommend using clear vanilla so you can get truer colors from your food coloring.
You could get coordinating sprinkles too. Because more sprinkles = more fun. (Sadly, I wasn’t organized enough to have properly colored sprinkles on hand.)
I use a large open star tip because I love how the frosting look kind of like soft-serve ice cream.
To frost your cupcakes with two different colors of frosting, you fill two pastry bags half full, then fit them into a third bag that is fitted with your pastry tip. (See photo below.) This means you want your bags to be pretty large so you’re not refilling them constantly. (Been there, done that, hated every second.) I use these 16-inch disposable pastry bags.
Hooray for chocolate marshmallow cupcakes, dog cousins, and for FOOTBALL!
- 3/4 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup hot coffee
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, at room temperature
- 7 ounces marshmallow crème
- 5 to 6 cups powdered sugar
- 2 to 3 tablespoons whole milk or heavy cream
- 2 teaspoons clear vanilla extract
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees. Line 22 to 24 muffin cups with cupcake liners and set pan aside.
- Sift the cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large mixing bowl. With an electric mixer set to low speed, beat in the eggs. Combine the buttermilk, vegetable oil, and vanilla in a glass measuring cup and beat that mixture in until just combined. Scrape down the sides and bottom of the bowl and beat on medium speed until mixture is smooth.
- Fill each muffin cup 2/3 of the way full. Bake until the tops spring back when pressed lightly with your fingertip, about 14 to 16 minutes. Cool completely on a wire rack before frosting.
- Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 30 seconds. Add marshmallow crème and beat 1 minute more. With mixer on low, add 5 cups of the powdered sugar, 2 tablespoons of the milk, the vanilla, and the salt. Mix on low until sugar is incorporated, then increase speed to high and beat for 4 minutes. If frosting is too thick, thin with a little whole milk; if it’s too thick add additional powdered sugar.
- Divide frosting evenly between two bowls and use gel food coloring to color them as desired. Transfer each color to a 16-inch disposable piping bag. Fit a third 16-inch piping bag with a large star tip (or whatever tip you want to use). Snip the tip off each of the frosting-filled bags, then carefully transfer them to the bag fitted with the tip. Pipe frosting onto the cooled cupcakes. Serve and enjoy.
Cupcakes adapted from Food.com