These chocolate marshmallow cupcakes with almonds not only taste good, they are also fun to make too. You can even call these chocolate chips marshmallow cupcakes. That’s because I’ve added chocolate chips to the cupcake batter too. So you will notice as you eat these cupcakes that there are tiny bits of yummy chocolate morsels in them.
And I have also added some ground almonds to these chocolate cupcakes. The resulting cupcakes are soft, fluffy, and moist and pair so perfectly well with the chocolate ganache and marshmallows topping.
How to Make Almond Chocolate Marshmallow Cupcakes
These cupcakes are pretty easy to make. The ingredients for the batter are:
- butter (salted)
- soft brown sugar
- self-raising flour + baking powder
- cocoa powder
- ground almond
- chocolate chips
- vanilla essence
And the ingredients for the topping and decoration are:
- Mini marshmallows
- Chocolate chips
Making the cupcakes
- The cupcake batter is mixed using the creaming method. Butter and sugar are beaten until light and fluffy before the eggs are added in. Once the eggs are well combined, the flour, cocoa powder, and ground almonds are folded in alternately with the milk. Finally, the vanilla is added followed by the chocolate chips.
- The cupcake batter is filled into cupcake casings to about ¾ full and baked.
- Once baked, the cupcakes are decorated with ganache and mini marshmallows. It’s so simple, it can even be used as a decorating project for kids (see the decorating guide below).
- I topped each cupcake with a thin layer of chocolate ganache and then I attached mini marshmallows in circles, starting from the outside and working the way towards the center. The ganache acts as glue to hold the marshmallows in place. And since these were chocolate chip cupcakes, I decided to add more chips as part of the deco.
- Finally, I attached one chocolate chip to one marshmallow, limiting only to the center marshmallows and leaving the outer layer of marshmallows plain.
Decorating the marshmallow cupcakes
Here is how to do it, step by step:
- Once the cupcakes were baked, I let them cool completely. The cupcakes turned out only very slightly domed and I did not level them. And while waiting for the cupcakes to cool down, I made the ganache.
- Once the cupcakes were completely cooled, I covered each cupcake with a smooth layer of ganache.
- Next was the decorating part. I poured the mini marshmallows into a plate and chose the pink ones for the first layer on the cupcakes. While the ganache was still soft, I attached the marshmallows all around the diameter of the cupcakes.
- Next, I took some white marshmallows and arranged them all around the inside of the pink marshmallows circle.
- And then the final layer of mini marshmallows was again in pink. I arranged the marshmallows such that they are well distributed on the cupcake and there is no apparent gap that could be seen in between each marshmallow.
- Next were the chocolate chips. To make sure these chips stayed in place on each of the marshmallows, I used ganache as the ‘glue’. I filled the remaining ganache into a piping bag and cut a tiny hole in the bag. I attached the chocolate chips with tiny dots of ganache on the middle and center marshmallow circles.
And that was it. My marshmallows cupcake decorating idea!
I made 2 versions of this design, using the pink and white layers in different combinations as can be seen below:
- As you can see in the recipe below, I used brown sugar instead of normal castor sugar in this cupcake recipe. The use of brown sugar gives these cupcakes a deeper molasses-like taste.
- To add to that, I also use ground almonds and this gives the cupcakes a slightly nutty flavor. Together, these ingredients yield wonderfully rich and deliciously nutty and chocolaty chocolate chip cupcakes.
- I used store-bought ground almonds for this recipe. If you don’t have ground almonds, you can easily make them on your own by grinding or processing almonds into a fine powder.
- I used dark chocolate chips in the cupcakes. They complemented the dark chocolate cupcake batter very well. Having said that, you have an option to replace these with milk or even white chocolate chips.
- Or you can even leave the chocolate chips totally out of your cupcakes. This will not alter the texture of your cupcakes.
- These marshmallow cupcakes are decorated with mini marshmallows in white and pink. I alternated these colors to create a consistent pattern for my cupcakes.
- I chose to flavor my cupcakes with vanilla.
- If you prefer your cupcakes with an almond flavor instead, replace the vanilla essence with almond essence.
Moist and fluffy texture
- These marshmallow cupcakes are made using the creaming method, where the butter and sugar are creamed first before other ingredients are added. When creaming these 2 ingredients, make sure you do it until they turn light and fluffy. For the recipe amount below, this should take about 2 minutes. This step is very important to make sure your cupcakes turn really soft and fluffy.
- To ensure the texture is moist, you need to keep a tab on the baking time. Baking these cupcakes too long will cause the texture to be dry. Check the cupcakes for doneness at least 5 minutes before the baking time is up. Insert a toothpick in the center of one cupcake. If there is no wet batter sticking to the toothpick, the cupcakes are baked and can be removed from the oven.
- And when you cool these cupcakes, keep them covered with a kitchen cloth. This will help the cupcakes retain their moisture as they cool down.
Storing the cupcakes
- These marshmallow cupcakes can last for a good 4 to 5 days at room temperature. Make sure to keep them covered and away from moisture.
- If you wish to keep them longer, refrigerate them. Bring back to room temperature before serving.
Almond Chocolate Marshmallow Cupcakes Recipe
Here is the full printable version of my chocolate marshmallow cupcakes recipe:
Almond Chocolate Marshmallow Cupcakes
- 225 g butter salted
- 450 g soft brown sugar
- 3 eggs
- 320 g self-raising flour
- 60 g cocoa powder
- 75 g ground almonds
- 100 g chocolate chips
- ½ tsp baking powder
- ¾ cup milk
- 1 tsp vanilla essence
Frosting and Decorating
- Chocolate Ganache
- Mini Marshmallows
- Chocolate Chips
- Prepare your cupcake casings.
- Preheat oven to 170°Celsius.
- Beat butter and brown sugar till light and creamy. Add eggs, one at a time, beating well after each addition and until mixture becomes pale and fluffy.
- In a separate bowl, sift together flour, cocoa powder and baking powder. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour. Do not over mix.
- Add in the ground almond and vanilla essence and combine well. Finally mix three parts of the chocolate chips into the batter. Keep the remaining one part aside. Pour the well mixed batter into baking cups. Fill each cup about two thirds full.
- Top the batter with the remaining chocolate chips that were set aside earlier. Bake the cupcakes for 15 to 20 minutes until a toothpick inserted in the center of the cupcakes comes out without any wet batter sticking to it.
- Let the cupcakes cool down completely before decorating.
- To decorate the cupcakes, apply a layer of chocolate gananche to the top of each cupcake.
- Arrange the mini marshmallows in circles, on each ganache covered cupcake. Alternate the colors of the marshmallows between each layer.
- Finally, top the mini marshmallows with more chocolate chips with ganache.
And that’s my decadent chocolate marshmallow cupcakes recipe for you!
Here are my other posts you might want to check out:
- Marshmallow Fondant Recipe – A Quick Homemade Recipe
- Almond Strawberry Cake – A Perfect Tea Time Treat
- Almond Oatmeal Cookies – Soft and Chewy Cookies
- Crunchy Chocolate Chip Cookies – Mini & Bite-sized
- Peanut Butter Oreos – Homemade Chocolate Peanut Butter Cookies
Happy cupcaking 🙂 🙂