Marshmallow Buttercream For Chocolate Cupcakes

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Add fluffy marshmallow creme to rich vanilla buttercream frosting and you have the best Marshmallow Buttercream to elevate any cupcake, cake, or brownie you can imagine. Try this, and your regular buttercream will get a huge lift. Perfect with chocolate but you can use it on any sweet treat!

If you follow me here or at my other blog Pine Cones and Acorns then you know I love chocolate and sugar, and that is not listed in any particular order.

I also love to bake and I really LOVE to give the things I make to people who either no longer bake or people who would never bake. It makes me so happy to see a smile from a cupcake or a brownie.

I frequently make cupcakes because they are easy to make and are easy to transport. Lately I have been wanting to shake things up. This recipe fit the bill perfectly!

The frosting is basically buttercream but it is taken to a new level with the addition of Marshmallow Fluff! I cannot even begin to tell you how good this frosting is. I ate a few spoons full to make sure that it tasted great and that the consistency was as it should be. In fact, I ate so much I did not even try a cupcake frosted!

For the cupcakes, you can use whatever chocolate cake recipe you like. I used the old standby, which is my favorite, from the back of the Hershey’s Cocoa can (try this Hershey’s Perfectly Chocolate Cake recipe and make cupcakes!). But if you are in a hurry by all means use a mix.

Any cupcake or cake is going to be fabulous with the addition of this frosting, I promise!

 I hope you try this out! I would love to know what you think!

How to Make Marshmallow Buttercream

This recipe is adapted from: Kraft Recipes.

1. In your stand mixer, place softened butter and beat for one minute until creamy.
2. Add vanilla and marshmallow fluff, beat until mixed. Make sure to scrape the sides.
3. Add the powdered sugar, mix on LOW!
4. Slowly add the cream and then mix on high for 3-5 minutes.
5. When you add the cream only add enough so that the frosting is at the consistency that you like.

Storage

This frosting is best used immediately but can be refrigerated in a covered container for up to a week. Let it soften at room temperature before serving or using or the butter may be too firm to pipe.

More Frosting Recipes

• Dark Chocolate Fudge Frosting
• Chocolate Buttercream Frosting
• Hershey’s Chocolate Frosting
• Irish Cream Frosting for Cupcakes

Did you enjoy this recipe?

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Marshmallow Buttercream For Chocolate Cupcakes

Add fluffy marshmallow creme to rich vanilla buttercream frosting and you have the best Marshmallow Buttercream to elevate any cupcake, cake, or brownie you can imagine. Try this, and your regular buttercream will get a huge lift. Perfect with chocolate but you can use it on any sweet treat!

Print Recipe

Ingredients

• 1 cup butter softened, 2 sticks
• 1 7-oz jar marshmallow creme or marshmallow fluff
• 1 teaspoon vanilla extract or vanilla bean paste
• 2 cups powdered sugar aka confectioners sugar
• 2-4 TBSP heavy cream

Instructions

• In your stand mixer, place softened butter and beat for one minute until creamy.
• Add vanilla and marshmallow fluff, beat until mixed. Make sure to scrape the sides.
• Add the powdered sugar, mix on LOW!
• Slowly add the cream and then mix on high for 3-5 minutes.
• When you add the cream only add enough so that the frosting is at the consistency that you like.

Course: Dessert

Cuisine: American

Keyword: marshmallow buttercream, marshmallow frosting