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Home » Cakes » cake tutorial

Chocolate dipped Marshmallow frosted Chocolate cupcakes

Published: January 26, 2011 | Updated: November 12, 2019 | By Ashlee

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chocolate-covered-chocolate-marshmallow-cupcakes-finished

I made mini versions of these cupcakes a few weeks ago, but wasn’t happy with how flat my marshmallow frosting was. My marshmallow frosting TASTES amazing, and is great for frosting cakes, and cupcakes, but it’s thinner- so it can be spread easily- and for this I wanted thick and fluffy. SO I decided to use my regular Marshmallow recipe. And pipe it on while it was still warm and not set.

Chocolate dipped Marshmallow frosted Chocolate cupcakes
chocolate cupcakes
2 tablespoons of gelatin
¼ cup of water
2 cups of sugar
1 cup of water
1 teaspoon of vanilla
semi sweet chocolate wafers

chocolate-covered-chocolate-marshmallow-cupcakes-gelatin

Soak the gelatin in ¼ of a cup of cold water in a small bowl and set aside to swell for 10 minutes.

chocolate-covered-chocolate-marshmallow-cupcakes-boiling-sugar

In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly.

chocolate-covered-chocolate-marshmallow-cupcakes-boiling-sugar-gelatin

Add the swollen gelatin and dissolve.

chocolate-covered-chocolate-marshmallow-cupcakes-boiling

Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring. Remove from the heat and allow to cool until lukewarm.

chocolate-covered-chocolate-marshmallow-cupcakes-mixing

Add the vanilla and whisk the mixture with your whisks in your mixer until very thick and white.

chocolate-covered-chocolate-marshmallow-cupcakes-piping

This is when you would normally pour it into a pan, but we’re going to scoop the warm marshmallow into a pipping bag.

chocolate-covered-chocolate-marshmallow-cupcakes-pipped

Pipe your cupcakes as fast as you can and set them aside to dry. If you take too long to pipe them the marshmallow inside the bag will thicken and harden and you won’t be able to squeeze any more out!

chocolate-covered-chocolate-marshmallow-cupcakes-melting

While those are setting up and getting a crust we’re going to melt the chocolate. You can use any chocolate you want, I like using semi sweet chocolate wafers that I melted in my homemade double broiler (metal bowl sitting in a small pan of boiling water). If it’s not smooth enough add some shortening or oil, but not too much.

chocolate-covered-chocolate-marshmallow-cupcakes-dipping

Now that the marshmallow is stiff your going to dip it into the chocolate! I like to dip it all the way up to the cupcake paper to seal it and keep everything fresh. I dip on one side and spin it around getting the whole thing.

chocolate-covered-chocolate-marshmallow-cupcakes-dipped

Sprinkle crushed Graham crackers (or anything else you like) on top and let the chocolate cool!!! My kids couldn’t wait and broke into the warm cupcakes, getting chocolate everywhere, but it tasted great! And the next day, the few left, were also still amazing!!! Just wish I made a bigger batch!

chocolate-covered-chocolate-marshmallow-cupcakes-inside

Chocolate dipped Marshmallow frosted Chocolate cupcakes

flavorful and delicious these high top cupcakes are amazing
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Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Servings: 24 cupcakes
Calories: 67kcal
Author: Ashlee Marie
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Ingredients

  • chocolate cupcakes
  • 2 tablespoons unflavored gelatin powder
  • ¼ cup water
  • 2 cups granulated sugar
  • 1 cup water
  • 1 teaspoon vanilla
  • semi sweet chocolate wafers
US Customary - Metric

Instructions

  • Soak the gelatin in ¼ of a cup of cold water in a small bowl and set aside to swell for 10 minutes.
  • In a large saucepan pour the sugar and second measure of water.
  • Gently dissolve the sugar over a low heat stirring constantly.
  • Add the swollen gelatin and dissolve.
  • Raise the temperature and bring to the boil.
  • Boil steadily but not vigorously for 15 minutes without stirring.
  • Remove from the heat and allow to cool until lukewarm.
  • Add the vanilla and whisk the mixture with your whisks in your mixer until very thick and white.
  • Pipe your cupcakes as fast as you can and set them aside to dry.
  • If you take too long to pipe them the marshmallow inside the bag will thicken and harden and you won't be able to squeeze any more out!
  • While those are setting up melted chocolate wafers in a double broiler (If it's not smooth enough add some shortening or oil, but not too much.)
  • Now that the marshmallow is stiff your going to dip it into the chocolate!
  • I like to dip it all the way up to the cupcake paper to seal it and keep everything fresh. I dip on one side and spin it around getting the whole thing.
  • Sprinkle crushed Graham crackers (or anything else you like) on top and let the chocolate cool!!!

Nutrition

Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Sugar: 17g | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  1. Bobbi Janay

    January 26, 2011 at 3:36 pm

    You are making this pregnant lady drool.

    Reply
    • Ashlee

      January 27, 2011 at 7:17 pm

      I’m glad!!! It means I’m doing something right!!!

  2. Angela

    January 26, 2011 at 3:52 pm

    As soon as I saw the heading I knew I would be in love with this recipe! Can’t wait to try it!

    Reply
    • Ashlee

      January 27, 2011 at 7:17 pm

      It is fabulous! And it makes great marshmallows as well!

  3. whatever Dee Dee Wants

    January 26, 2011 at 11:18 pm

    Talk about yummy!

    Reply
    • Ashlee

      January 27, 2011 at 7:18 pm

      it sure is!!! I’m am so sorry that I didn’t get you a recipe!!! I feel terrible. I really wanted to do it.

  4. Nike@ChooseToThrive

    January 31, 2011 at 8:57 pm

    Oh my heck, Ashlee! I’m having a chocolate moment here that’s not pretty. I’m soooo hungry looking at these–they look amazing! Can.not.wait to try these.

    Reply
    • Ashlee

      February 5, 2011 at 8:55 pm

      I’m not going to lie, it’s wonderful!!! Enjoy!

  5. Kelsey

    February 14, 2011 at 9:32 am

    What is the cornstarch and icing sugar mixture for?

    Reply
    • Ashlee

      February 14, 2011 at 4:07 pm

      HA! I copy and pasted the recipe for marshmallows over… Usually you take the marshmallows and pour them in a wet pan. Let them set, cut them up and shake them with the mixture to coat them so they don’t stay sticky!

  6. Anne Maskell

    February 14, 2011 at 7:11 pm

    Oh my goodness, they look amazing! I wish I had one right now!

    Reply
    • Ashlee

      February 14, 2011 at 8:27 pm

      Thanks! They did turn out really well! They are a bit messy, since the kids couldn’t wait until they cooled to eat them, but oh so good!

  7. Kimra

    February 15, 2011 at 8:11 am

    I’m saving this one!

    Reply
    • Ashlee

      February 15, 2011 at 11:57 pm

      Thanks! I hope you try them out sometime! Super fun.

  8. Julie @ Practically Spent

    February 15, 2011 at 2:14 pm

    Who knew? Not me. It’s a keeper. I mean, what’s a “little” sugar, right?

    Reply
    • Ashlee

      February 16, 2011 at 12:04 am

      Exactly!!!! Theres always room for a “little” sugar!

  9. Lindsey

    February 15, 2011 at 2:26 pm

    Those look delicious! Thanks for sharing!

    Reply
    • Ashlee

      February 16, 2011 at 12:07 am

      Thanks! They did turn out really well…. Mmmm Now I wish I had some more!

  10. It's a Keeper

    February 17, 2011 at 6:15 am

    Hi! I host a weekly blog hop — It’s a Keeper Thursdays. I’d love for you to stop by and link up!

    Thanks!
    Christina @ It’s a Keeper
    http://www.itisakeeper.com/
    https://mobile.twitter.com/itsakeeperblog
    http://www.facebook.com/ItsAKeeper

    Reply
    • Ashlee

      February 17, 2011 at 7:10 pm

      Thanks so much for the invitation!

  11. Kristen

    February 17, 2011 at 6:44 am

    I love how versatile this idea is. I can see it with lots of flavors of cake and/or white chocolate coating and it would all be So delicious. Thanks for sharing this!!

    Reply
    • Ashlee

      February 17, 2011 at 7:10 pm

      Agreed! And you can flavor the marsmallow, peppermint instead of vanilla, or almond, etc…

  12. Erin @ Making Memories

    February 17, 2011 at 10:27 am

    Oh my!!! I don’t even know what else to say except YUM!!!

    Reply
    • Ashlee

      February 17, 2011 at 7:07 pm

      Thank you so much! They certainly were… Mmmm

  13. Momsofalltrades

    February 19, 2011 at 8:11 am

    THOSE LOOK AMAZING! Keep up the good work! We are your newest followers.

    Reply
    • Ashlee

      February 21, 2011 at 11:18 am

      Thank you so much! I love it when I make something people like! Thanks for coming by and following! I hope you like more of what I do!

  14. Hollie

    February 19, 2011 at 12:28 pm

    These look so yummy!

    Reply
    • Ashlee

      February 21, 2011 at 11:48 am

      Thanks Hollie! You have a rare spelling, my sister spells her name the same way! I thought maybe she was actually commenting on my blog (a first). Good to have another Hollie around and I’m glad you like my cupcakes!

  15. Jami

    February 19, 2011 at 1:13 pm

    These look amazing. I am totally sold on this frosting and can’t wait to try it!!! Thank you. Sharing on my FB page.

    Reply
    • Ashlee

      February 21, 2011 at 11:51 am

      Thanks for sharing!!! Facebook is such a great way to share more and more with each other! Thanks for coming by and for sharing! (don’t know why my images aren’t showing up, Grrr!)

  16. Mary

    October 13, 2012 at 5:30 pm

    I cannot find the caramel you recommend so was wondering if
    Smuckers ice cream topping would be comparable? I have been tempted
    to try it anyway but wanted to ask your opine first. Can’t wait for your
    reply as my mouth is watering. These look SOOooo yummy!

    Reply
    • Ashlee

      October 22, 2012 at 1:33 pm

      no, not in any way shape or form. ice cream topping would is WAY to runny and would never set up. You could melt some kraft caramels and add some cream, or sweetened condensed milk if it’s a bit too thick, but remember a little liquid goes a LONG way, so just a tad bit at a time.

      Also Gygi.com has a great online ordering and shipping so you CAN get the Peters Caramel! use the discount code topsyturvy for 10% off!

  17. Pearl

    October 7, 2013 at 10:15 am

    Hi I LOVE your blog! Truly an artist !
    I was wondering about your marshmallow frosting recipe .. Can it be made in advance and rewhipped when you want to use it? I live in Singapore .. It’s really warm here and does this frosting melt easily ?

    Reply
    • Ashlee

      October 7, 2013 at 10:32 am

      no you can’t make it before, this is actually a basic marshmallow recipe, so it will set, you need to work fast, it will set on your cupcakes OR set in the bag, or in the bowl, once it sets that’s it. it doesn’t melt, it’s a big wad of marshmallow!!!

  18. Carol

    April 21, 2015 at 9:57 am

    Hi I was looking for a frosting recipe and came across yours they look delicious and cannot wait to try. Can you tell me do you have to refrigerate the marshmallow/choco dipped frosted cupcakes? or does the frosting need to be refrigerated? I don’t have much fridge space and would like to use this recipe for a cupcake cake order so I would have to leave the cupcakes sitting out for a day. Thank You =)

    Reply
    • Ashlee

      May 26, 2015 at 7:49 pm

      I do have a marshmallow frosting recipe, and it’s amazing and delicious, but it’s soft, so for these cupcakes I actually used marshmallow, as in homemade marshmallows. once it sets up it’s set, no need to refrigerate (I never refrigerate baked goods anyway, cake, cupcakes, bread’s none of it). But if your looking for a spreadable frosting it’s not the best option

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