This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

Hot Chocolate Cupcakes with Toasted Marshmallow Frosting

There are certain combinations in the food world that were made for each other–peanut butter and jelly, bacon and eggs, tomato soup and grilled cheese–flavors that jump into one another’s arms and bring out the best in their other half, a relationship most of us could only work for. Sent down from the culinary heavens as an apology for the daily grind of taxes, traffic, and bad reality TV. Well.. I have another culinary couple to add to the list: chocolate and toasted marshmallow.

Hot Chocolate Cupcakes with Toasted Marshmallow Frosting

What Makes This Recipe So Good

I know, most of you have been eating s’mores since you were wee, and you love the way that marshmallows melt into creamy hot chocolate, but just these two together–graham cracker unnecessary–are the new Kate and William of the dessert repertoire.

A rich, slightly spiced chocolate cupcake with a moist crumb topped with a sticky marshmallow frosting is perfect, the fluffy white goo balancing out the heady chocolate. But when you break out the kitchen torch and brûlée the piped edges, the pairing is taken to another level. The crispy shell, perfectly browned to an elegant hue, the mere hint of a smokiness that lightens the marshmallow sweetness just enough – it’s a must.

Hot Chocolate Cupcakes with Toasted Marshmallow Frosting
Toast the edges lightly with a kitchen torch, being careful not to stay on any one section for long, lest you end up with blackened marshmallow frosting!

Why You’ll Love This Frosting

Have you ever gone to make frosting and realized you’ve got, what, 14 pounds of granulated sugar on hand, but no powdered sugar? Or.. is that just me? Either way, this marshmallow frosting recipe makes use of a few eggs whites and some white sugar, ingredients you probably always have on hand. I love that I don’t have to coat the counter in a dusting of powdered sugar for this recipe, and there’s nothing more satisfying than beating simple eggs whites into a luxurious, airy cream with an almost otherworldly gloss.

Hot Chocolate Cupcakes with Toasted Marshmallow Frosting

Tips for Success

I added a bit of cinnamon to my favorite chocolate cupcake batter to bring out the chocolatiness and a suggestion of a steaming cup of hot cocoa. I piped the quick and super easy marshmallow frosting with a star tip and then chilled them in the fridge to encourage the frosting to keep its shape beautifully.

Make these.

Recipe By: Cheryl Malik
5 from 1 vote

Hot Chocolate Cupcakes with Toasted Marshmallow Frosting

Prep 30 minutes
Cook 20 minutes
Total 50 minutes
A hot chocolate-inspired creation with a moist, rich chocolate cake, fortified with a bit of warming cinnamon, balanced by a swirl of fluffy marshmallow frosting, toasted to elegant perfection.



  • Preheat oven to 350°F and line a muffin pan with paper or foil liners.
  • Whisk together the almond milk or milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Regular milk will not curdle as clearly but it will still be fine! Then add the sugar, oil, and vanilla extract to the vinegar mixture and beat until foamy.
  • In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
  • Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

For the Frosting

  • Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.
  • Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine.
  • Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.
  • Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.
  • Pipe onto the cupcakes using a medium star tip. Chill (optional) for at least 30 minutes to set the frosting a bit, then use a kitchen torch to lightly brûlée the edges.
  • Chill (optional) for at least 30 minutes to set the frosting a bit, then use a kitchen torch to lightly brûlée the edges.

Approximate Information for One Serving

Serving Size: 1cupcake with frostingCalories: 220calProtein: 2gFat: 7gSaturated Fat: 1gSodium: 735mgPotassium: 83mgTotal Carbs: 39gFiber: 1gSugar: 29gNet Carbs: 38gCalcium: 37mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I have a question regarding the frosting- the recipe says 1 tbsp small pinch fine salt… So is it 1 tablespoon or just a pinch? A tablespoon seems like an awful lot of salt for frosting.

  2. The frosting turned out beautiful!! I’m thrilled with the results. The only tweaks I made was using vanilla salt and a small amount of vanilla bean paste. Thank you for posting a simple and wonderful recipe.5 stars

  3. I don’t see the recipe for these, I have made these before and I should have printed the recipe because it was AMAZING, if it can be posted again that would make me SUPER HAPPY!

    1. Uh oh! So sorry. Technical difficulties over here! When we merged blogs, about half of our recipes stayed behind in some interwebbed wormhole. I’ve updated now.. try again! Thanks so much for letting me know, Jen, and for loving this recipe!

  4. These turned out really well for me. I was skeptical because there were no eggs but they still had decent texture and were moist. I would suggest trying them 🙂

    1. I’m so glad! I was skeptical at first, too, thinking they’d be “good for being vegan”, but they’re my go-to recipe now! I think the simplicity of ingredients really allows the chocolate to shine. Thanks for reading, trying, and taking the time to comment, Brittany! 🙂

    1. And no need to face the milk-and-bread-crazed hordes at the store for powdered sugar, as long as you have good old-fashioned granulated on hand! Is it just me or do I NEVER have enough powdered sugar at my house?!

Where To Next?