Every other Sunday, after our church service, the entire family eats lunch with my hubby and me (13 total). The first question out of the grandkids’ mouth is, “What’s for dessert?” Chocolate cupcakes with Marshmallow Creme Frosting.
This past Sunday, I made chocolate cupcakes. Who doesn’t like chocolate cupcakes? I took a detour from my usual cream cheese frosting and decided to do marshmallow creme instead. Seems, according to the grandkids (and the hubs) that I knocked it out of the park!
Cupcakes are the perfect dessert when you’re feeding a crowd. I like to mix things up a bit when it comes to the frosting and this one is a good one.
Chocolate Cupcakes with Marshmallow Creme Frosting
Note: Use your favorite chocolate cupcake recipe (or use a boxed mix, add a tsp. of vanilla to make it taste like you made it from scratch and call it a day). When the cupcakes are cool, frost with marshmallow creme frosting.
If you want to bake your chocolate cupcakes from scratch, make these!
The edible butterflies are so pretty. You don’t need them but if you do decide to add the butterflies, check out the edible butterflies at the end of this article.
How Long Do Frosted Cupcakes Stay Fresh?
Cupcakes will stay fresh for one or two days at room temperature. Refrigerate cupcakes that have frosting made with dairy products.
- 1 jar marshmallow creme (7 oz)
- 1 cup butter, softened
- 3-5 tsp. milk (I use almond milk because I love it)
- 4 cups powdered sugar
- In a large bowl, beat marshmallow creme, butter, and 3 tsp. milk with an electric mixer on high speed until fluffy.
- Beat in powdered sugar 1 cup at a time.
- Gradually beat in just enough remaining milk until smooth and spreadable.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 142Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 63mgCarbohydrates 19gFiber 0gSugar 18gProtein 0g
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