Recipes Dessert & Treats Recipes Cupcake Recipes Chocolate Cupcake Recipes Toasted Marshmallow Cupcakes These sweet treats have plenty of toasty flavor—without the mess of a bonfire. Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 18 Jump to recipe Our toasted marshmallow cupcake recipe brings the warm, nostalgic flavor of a freshly toasted marshmallow to your kitchen—no bonfire required. It all starts with a simple, one-bowl batter—no mixer required—and produces extra-tender cakes thanks to a bit of sour cream. After a quick stint in the oven, it’s time to make the topping: Place one puffy marshmallow on top of each cupcake, then pop them back in the oven until they are warm and toasty. Press them down gently to cover the top, then dig into all that gooey, melty goodness. The only thing missing? A ghost story or two. 15 Favorite Cupcake Recipes That Everyone Will Love Credit: Jacob Fox The Best Marshmallows for This Recipe To ensure your toasted topping covers the top of the cupcake, it's important to buy the right size marshmallows. Skip the mini ones—they're perfect for hot chocolate but not ideal here—and skip the oversized jumbos, which are too large for this recipe. Instead, opt for the classic, one-inch long marshmallows and be sure to place them flat side up to prevent them from rolling off. Equipment Needs You don't need an electric mixer for these cupcakes, but you will want to grab five basic pieces of kitchen equipment: Mixing bowl: You'll combine the wet and dry ingredients in the same mixing bowl, which helps cut down on dishes. Reach for the largest bowl you have to ensure you have plenty of room to thoroughly mix the batter. Whisk: A sturdy whisk is crucial for mixing the dry ingredients before and lightly beating the eggs, which helps them better incorporate with the other ingredients. You can use the whisk to combine the wet and dry ingredients or switch to a rubber spatula if you prefer. Muffin tin: This recipe makes 18 cupcakes. For best results, use two 12-cup muffin tins, leaving six cups empty, and bake all the cupcakes at the same time on the upper-middle and lower-middle oven racks. Cupcake liners: Lining the pan with paper cupcake wrappers makes for easier clean-up and a better eating experience. If you don't have any handy but still want to make this recipe, thoroughly grease the bottoms and sides of each muffin cup and dust lightly with cocoa powder, tapping out excess. Ladle or ice-cream scoop: While not essential, a 2-ounce ladle or ice-cream scoop can make portioning out the batter a breeze. It will help ensure the cupcakes are consistently sized and keep messy drips at bay. Using sour cream: Sour cream in the batter makes for a light and tender baked good. If you don't have any, swap in an equal amount of Greek yogurt or crème fraîche. Don't skip it altogether, or you won't get the same leavening boost. Directions Credit: Jacob Fox Preheat oven and line cupcake tins: Preheat oven to 350°F. Line cupcake tins with cupcake liners. Whisk dry ingredients; stir in wet ingredients: Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth. Credit: Jacob Fox Credit: Jacob Fox Divide batter between prepared cups and bake: Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes. Credit: Jacob Fox Cool cupcakes and heat broiler: Let cake cool slightly and change the oven to broil. Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (be careful not to knock any marshmallows off) and broil marshmallows. When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven. Watch the cupcakes closely, as the marshmallows will roast in a matter of seconds. Credit: Jacob Fox Press each marshmallow to cover top of cupcake: Carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake. Credit: Jacob Fox Credit: Jacob Fox How to Store Toasted Marshmallow Cupcakes These cupcakes are best eaten the day they're made, but you can store leftovers in an airtight container at room temperature for up to 2 days. Variation For extra chocolatey cupcakes, fold one cup of either regular or mini chocolate chips into the batter before dividing among muffin tins. 5 More S'mores-Inspired Recipes to Try S'mores Bars S'mores Cookies Crispy Chocolate-Marshmallow Treats Cowboy Cookie S'mores S'mores Chocolate Mousse Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.