Devil'S Food Cupcakes With Marshmallow Frosting

Name: Devil'S Food Cupcakes With Marshmallow Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake; 1/2 cup unsalted butter; 3/4 cup fine sugar; 3 large eggs; 2/3 cup cocoa powder (Hershey's); 1/2 cup hot water; 2 cups cake flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup sour cream; 2 teaspoons vanilla extract; 1 teaspoon instant coffee granules (Folgers recommended); marshmallow frosting; 3/4 cup unsalted butter; 1 (13 ounce) jar marshmallow creme; 1 1/2 cups powdered sugar; 2 teaspoons vanilla extract; 1 tablespoon light corn syrup; 1 pinch salt

Servings: persons

cake
1/2 cup unsalted butter
3/4 cup fine sugar
3 large eggs
2/3 cup cocoa powder (Hershey's)
1/2 cup hot water
2 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
2 teaspoons vanilla extract
1 teaspoon instant coffee granules (Folgers recommended)
marshmallow frosting
3/4 cup unsalted butter
1 (13 ounce) jar marshmallow creme
1 1/2 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon light corn syrup
1 pinch salt

1
Cake.
2
Preheat oven to 350u00b0F.
3
In electric mixer set on medium cream butter and sugar until light and fluffy.
4
Add eggs one at a time until completely mixed.
5
In a small mixing bowl combine hot water and cocoa powder, mix until smooth.
6
Lower speed on mixer and slowly add cocoa mixture.
7
In a large mixing bowl sift flour, salt, baking powder, baking soda; add to mixer alternately with sour cream.
8
Mix coffee gradules with vanilla extract until dissolved then add to batter. Making sure to scarpe down sides of bowl until completely combined.
9
Place liner in muffin tin. I spray liners with non-stick to make them come out easier.
10
Fill liner 1/3 full or slightly more for rounder tops.
11
Place on middle rack for 12 to 15 minutes. Done when toothpick comes out clean.
12
Remove and allow to completely cool then frost.
13
Frosting.
14
Beat butter on high in electric mixer until creamy.
15
Add marshmallow creme, mix completely.
16
Slowly add confectioner's sugar a little at a time, followed by vanilla, corn syrup and salt. Beat until smooth.

1320

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: cake, 1/2 cup unsalted butter, 3/4 cup fine sugar, 3 large eggs, and more.

Yes, Devil'S Food Cupcakes With Marshmallow Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!