Best Happy Birthday Marshmallow Cupcakes Recipes

MARSHMALLOW CUPCAKES | HOSTESS CUPCAKES

Steps:

• Preheat the oven to 350°F, and have ready two 12-cup muffin tins lined with baking cups.
• Using a fine-mesh sieve, sift flour, cocoa powder, baking powder, baking soda, and salt into a medium-sized mixing bowl. Set aside until ready to use.
• Add the sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
• Mix on medium-high speed for 2-3 minutes until visibly lightened in color and thickened.
• Add the oil and vanilla and mix until evenly incorporated.
• Add half of the dry ingredients to the wet ingredients, and mix on low until evenly incorporated. Then, add half of the milk and mix again.
• Add the remaining dry ingredients, mix on low, and add the remaining mill. Mix until evenly incorporated. Using a spoon, scrape down the side of the bowl and mix once more.
• Fill the baking cups just under half-way full, and transfer to the oven. Bake for 18 minutes, rotating the pans halfway through the baking process.
• Remove from the oven and allow to cool on a wire rack. Once the cupcakes have completely cooled, cut a small cone shape out of the center of each cupcake, remove the liners and place on a large sheet of wax paper.
• Fill a piping bag fitted with a round tip (e.g. Wilton #12), and fill with marshmallow creme. Pipe creme into the cavity of the cupcakes.
• Heat the melting wafer according to package directions. Add a generous spoonful of chocolate to the top of each cupcake and smooth over with the back of the spoon, and place 3 miniature marshmallows in the center of each cupcake.
• Set cupcakes aside for about 45 minutes to 1 hour, and allow the chocolate to set. Serve and enjoy!

HAPPY BIRTHDAY MARSHMALLOW CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Make, bake and cool cake mix as directed on box for 24 cupcakes. Frost cupcakes with frosting.
• Spray blades of kitchen scissors with cooking spray. Cut marshmallows crosswise into slices; sprinkle with colored sugar. Arrange on cupcakes in flower shape. Place candle in center of each flower. Store loosely covered.

TOASTED MARSHMALLOW CUPCAKES

Steps:

• Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.
• Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
• Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.
• Let cake cool slightly and change the oven to broil.
• Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.
• When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.