Monday 7 April 2014

Dark Chocolate Cupcakes With Marshmallow Buttercream


Soo...everytime a family birthday comes around I get super excited. WHAT WILL I MAKE. OOOOOO.. The choices.  I decided to make these cupcakes much to late last night, but they were so worth it. These were made for my brother's birthday alongside the Zelda cookies!

The colours remind me of spring. Which STILL has not happened. Why? Where ya hiding fellow season?

I feel so much better that I have had a chance to bake and decorate some cookies and cupcakes. I know, that's really strange.

Also, I learned I don't know how to spell marshmallow. I had to look it up several times. MALLOW. MELLOW? I DON'T MAL-KNOW.

 But when this happens, who can complain? :

No one. No one will complain.  Marshmallow buttercream is so smooth and creamy. Barely any air bubbles as opposed to when I normally make buttercream. Makes for a prettier cupcake ;)

Today involves: cupcake pictures, marshmallow buttercream recipe and an easy way to get two-toned frosting, yippeee!!!

How could you resist? You can't. So keep reading!

Marshmallow Buttercream Frosting                                                      

Yields enough frosting for approximately 
24 cupcakes (or 16 very large ones)


  • 2 cups butter, softened
  • 2 1/2 cups icing sugar
  • 1 jar of marshmallow fluff (I used a 798 gram one)
  • 1 teaspoon extract of choice (vanilla, almond, etc)
  • 2 colours of food colouring of choice (I used teal and yellow)


  1. Cream the softened butter until it turns pale yellow
  2. Add in icing sugar gradually until it is all combined
  3. Add in extract and main colour of food colouring (I used teal)
  4. Fold in marshmallow fluff until you have a smooth buttercream!

Two-Toned Icing 

  1. Prepare your icing bag fitted with whatever tip you would like (I used a closed-star tip)
  2. Place two 'streaks' of food colouring in the bag at opposite ends of your accent colour (I used yellow)
  3. Once you have to long lines of colour, gently press the bag closed to distribute the colouring
  4. Put your buttercream in the bag and pipe as usual!

**Note these are parchment paper 'lotus' cupcake/muffin liners. Very beautiful but expensive considering you only get 12 in the pack!***

This will give you a beautiful, two-toned icing! Keep in mind the colours will blend. So my yellow icing and teal because a lime-ish green colour.


Aren't they just beautiful?!

I hope this recipe is helpful, this buttercream is an absolute delight to pipe. It keeps its shape very well, is smooth and AH. Just really nice. Definitely a must try--and you can make this go with so many different cupcakes, too!

Happy Piping!


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