Quick Chocolate Cupcakes with Marshmallow Butter Cream Frosting

Quick Cupcakes with Marshmallow Butter Cream Frosting

by Abby Dodge on October 1, 2010

This chocolate cupcake is from my book The Weekend Baker. Many of you have posted this recipe on your blogs and commented that it is silly-easy yet remarkably chocolate-y and delicious. Thanks gang. I’m glad you like it!   I even made these guys for  a big summer potluck party at @ThreeManyCooks.com house. For that event, I topped them with the Brown Butter Cream Cheese Frosting (see Banana Cupcake recipe ).

But, the other day, I found myself in my own cupcake “emergency’ and needed some ASAP, so, naturally, I pulled out this recipe. My usual go-to frosting for these guys is a fudgy number that, frankly, I just didn’t have the time to make so I turned to another of my emergency-type recipes – Shortcut Marshmallow Butter Cream Frosting. I like to make my own 7-minute (marshmallow) frosting but, as I was under acute time pressure, I pulled out a jar of Fluff… you read correctly, I said Fluff! Now, before you completely freak out and disregard this frosting completely, please take into consideration that while it might have some, ahem, unfortunate, ingredients in it, this isn’t a daily or even a weekly habit so I think it’s a-ok to use this frosting when you, like I am sometimes, are time-pressed. It whips up quickly, tastes great and you can pipe it onto the cupcakes like a pro.

The following cupcakes and frosting are dedicated to all of us who have been caught by surprise and desperate for some simple but delicious frosted cupcakes. The cupcake batter can also be made in the blender as well but I think they are just as easy to whisk up in a single bowl. Nothing could be simple.

Worth Noting:

  • These cupcakes taste best when baked up to 2 days ahead and stowed at room temperature They can be frosted up to 2 days ahead and, once again, stowed at room temp (unless it’s super hot and then keep ‘em in the fridge and bring to room temp before serving.)
  • This makes plenty of frosting for 12 cupcakes and you’ll probably have some leftover. Of course, if you like a more scantily clad cupcake, this recipe might just make enough for 24 but I like my cupcakes generously frosted. Stow remaining frosting in the frig and bring to room temperature before using ~ a little spread on a cinnamon graham cracker makes a mighty nice mid-night snack.If you need more than 12 cupcakes ~ no problem! Both the cupcake and frosting recipes can be doubled to make 12 frosted cupcakes.

Tips 4 Success:

  • Mixer?  No mixer needed for the cupcakes – just a bowl and a whisk! For the frosting, I use my KitchenAid mixer with the BeaterBlade but, if you don’t have this attachment yet, use the paddle or use a hand-held mixer and remember to scrap the sides of the bowl a few times during mixing.
  • Oven thermometers: Make sure you are cooking at the correct temps by investing in one for the oven. I think the mercury-filled ones are the most accurate. Set it in the center of the oven, heat to 350, wait about 15 or so minutes and check and see if your dial and the thermometer agree. If not, simply adjust your dial up or down to get the correct temp.

{ 8 comments… read them below or add one }

Allie September 14, 2011 at 9:56 pm

Hi! I recently found this recipe from a Google search and it sounded delicious, so I made it the other day. I absolutely love it! The cake is so rich and moist, it’s wonderful! I had a question though – I was wondering how your frosting turned out so white? Mine was an off-white, sort of beige color. Did I do something wrong?

Reply

Abby Dodge September 15, 2011 at 8:36 am

Hi Allie, I’m delighted you like the recipes! HUmmm.. I’d say my frosting is more ivory that white-white. This is because the butter adds some yellow and the vanilla adds a touch of brown. Perhaps you used a bit more vanilla than called for?

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Carol May 5, 2012 at 7:16 pm

Salted butter makes things more yellow. Unsalted butter will give you more of a white frosting.

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Meredith October 2, 2011 at 8:06 pm

Silly question…..when you say that these taste best when baked up to 2 days ahead, do you mean to imply that they “improve” as they age — i.e., become more “chocolatey” — and that they should be made in advance if possible, or just that they’re “good keepers”?

Reply

Abby Dodge October 3, 2011 at 10:27 am

No question is a silly one! What I mean is that I think these cupcakes that best when eaten within 2 days. After 2 days, I think they begin to dry a bit and therefore the texture changes. helpful?

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Barbie October 5, 2011 at 2:41 pm

Hey Abby,

I’m beginning to like this one. I already have a go-to chocolate recipe, but I think this one’s easier. Heh. Anyway, I’d like to ask if I can use the “7-minute” frosting in place of the fluff?

Thanks!

Reply

AKwatergirl June 30, 2012 at 2:18 am

These are so easy and taste great! I added mini chocolate chips to the mix, and omitted the salt from the frosting (well, actually trashed the first batch and remade it minus the salt…I sifted the powdered sugar as well, which gives a smoother texture.) Will definitely use this recipe again!

Reply

Abby Dodge July 2, 2012 at 1:38 pm

Delighted you liked ‘em! I always call for UNsalted butter in my recipes as that way I can control the salt. I suspect you used reg SALTED butter hence your overly salty first batch!

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