Best 3 Peppermint Cupcakes With Marshmallow Fluff White Chocolate Frosting Recipes

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Indulge in the delightful experience of our delectable peppermint cupcakes, a harmonious blend of classic flavors and innovative techniques. These cupcakes are not just any ordinary treats; they are an explosion of minty freshness, fluffy marshmallow, and rich white chocolate, all coming together in a symphony of flavors. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more. This article presents a collection of recipes that will guide you through the process of creating these extraordinary cupcakes, from the perfectly moist peppermint cake base to the luscious marshmallow fluff filling and the creamy white chocolate frosting. Get ready to impress your friends and family with these showstopping cupcakes that are not only visually stunning but also incredibly delicious.

Here are our top 3 tried and tested recipes!

PEPPERMINT CUPCAKES WITH MARSHMALLOW FLUFF WHITE CHOCOLATE FROSTING



Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting image

I get asked to bring these to every Christmas party I go to. Top cupcakes with crushed peppermint sticks.

Provided by Bobbie Susan

Categories     Desserts     Frostings and Icings     Chocolate

Time 45m

Yield 24

Number Of Ingredients 15

2 cups white sugar
1 cup butter, softened
2 eggs
1 teaspoon peppermint extract
⅛ teaspoon almond extract
1 dash red food coloring
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup milk
1 (6 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow fluff
½ cup butter, softened
2 cups confectioners' sugar
1 teaspoon milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat white sugar and 1 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Mix peppermint extract, almond extract, and food coloring into creamed butter mixture.
  • Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture, alternating with 3/4 cup milk, into creamed butter mixture, ending with flour mixture, until batter is just combined. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes.
  • Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Allow melted white chocolate to cool to room temperature.
  • Mix marshmallow fluff and 1/2 cup butter together in a bowl until smooth. Stir melted white chocolate into marshmallow mixture. Add confectioners sugar, 1 to 2 tablespoons at a time, to marshmallow mixture until fully incorporated; add enough milk to reach desired consistency. Transfer frosting to a piping bag or resealable plastic bag with a corner snipped and pipe frosting onto each cupcake.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 45.9 g, Cholesterol 48.1 mg, Fat 14.7 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 9 g, Sodium 173.8 mg, Sugar 35.1 g

CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING



Chocolate Cupcakes with Marshmallow Cream Filling image

Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. They're yummy even without frosting. -Deborah Lowery, Middleport, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 1-1/2 dozen.

Number Of Ingredients 24

3/4 cup boiling water
1/2 cup baking cocoa
1/4 cup hot brewed coffee
1/2 cup unsalted butter, softened
1-1/4 cups sugar
2 large eggs
2 teaspoons vanilla extract
1-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
FILLING:
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/2 teaspoon vanilla extract
1/3 cup confectioners' sugar
FROSTING:
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3/4 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
Assorted seasonal sprinkles and candies

Steps:

  • In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.

Nutrition Facts : Calories 328 calories, Fat 15g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 211mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE MARSHMALLOW FROSTING



Chocolate Marshmallow Frosting image

This creamy, fluffy chocolate frosting is great for cakes and cupcakes. This recipe will frost a two-layered cake, or 24 cupcakes.

Provided by Dana

Categories     Desserts     Frostings and Icings     Chocolate

Time 15m

Yield 16

Number Of Ingredients 5

1 (7 ounce) jar marshmallow cream
¾ cup confectioners' sugar, or to taste
3 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ tablespoons butter flavored shortening
¼ cup half-and-half, or as needed

Steps:

  • Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 17.3 g, Cholesterol 1.4 mg, Fat 4.4 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 12.7 mg, Sugar 11.5 g

Tips:

  • For a richer flavor, use high-quality peppermint extract. You can also add a drop or two of peppermint oil for an extra minty kick.
  • If you don't have any marshmallow fluff, you can make your own by melting 1 cup of marshmallows with 1/4 cup of milk in a saucepan over low heat. Stir until smooth and creamy.
  • To make the white chocolate frosting extra smooth, melt the white chocolate and butter together in a double boiler or in a microwave-safe bowl set over a saucepan of simmering water. Stir until smooth.
  • If you don't have any Andes mints, you can substitute another type of mint candy, such as York Peppermint Patties or Junior Mints.
  • For a festive touch, decorate the cupcakes with crushed candy canes or Christmas sprinkles.

Conclusion:

These peppermint cupcakes are the perfect holiday treat. They're easy to make and always a hit with family and friends. The combination of peppermint, marshmallow, and white chocolate is irresistible. So next time you're looking for a festive dessert, give these cupcakes a try. You won't be disappointed.

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