Martha Stewart toasted marshmallow cupcakes are easy, one-bowl chocolate treats with cocoa, sour cream, and melted butter. Each one bakes in 15 minutes, then gets a marshmallow broiled golden on top. Bring all 18 to a birthday party or Halloween potluck.
These cupcakes hold up at room temperature, so they travel to any school party or dessert table. Place each marshmallow flat side up before broiling, because that keeps it centered and gives you a gooey, even cap.
Martha Stewart Toasted Marshmallow Cupcakes
Course: DessertCuisine: AmericanDifficulty: Easy18
servings15
minutes15
minutes185
kcalCocoa-rich cupcakes with a sour cream crumb, each topped with a single marshmallow broiled until golden and pressed into a melty, gooey cap.
Ingredients
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup warm water
1/2 cup whole milk
1/4 cup sour cream
1/3 cup unsalted butter, melted
3/4 teaspoon pure vanilla extract
18 large marshmallows
Directions
- Preheat the oven: Preheat oven to 350°F. Line cupcake tins with cupcake liners.
- Mix the batter: 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.
- Fill 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.
- Heat the broiler: Let cake cool slightly and change the oven to broil.
- Top with marshmallows: 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.
- Press and serve: Carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.
FAQs
Can I use mini marshmallows instead of regular ones?
Mini marshmallows work, but you will need about 5 per cupcake to cover the top, and they melt unevenly under the broiler. Standard one-inch marshmallows are the right size: one per cupcake, flat side up, and they puff into a single golden cap that covers the whole surface.
How do I store toasted marshmallow cupcakes?
Keep them in an airtight container at room temperature for up to 2 days. The marshmallow topping gets sticky overnight, so separate layers with parchment paper if you are stacking them. They do not freeze well because the marshmallow turns rubbery once thawed.
What can I substitute for sour cream in the cupcake batter?
Greek yogurt is the closest swap and works in the same amount, a quarter cup. Crème fraîche also works. Skip regular milk as a replacement, since the fat and acidity from sour cream or yogurt are what make these cupcakes tender instead of dry.
Can I make these cupcakes ahead of time?
Bake the cupcakes up to a day ahead and store them unfrosted in an airtight container at room temperature. Add the marshmallow topping right before serving, since the broil step takes under 2 minutes and the marshmallows lose their toasted texture after a few hours.
Do I need a kitchen torch to toast the marshmallows?
No torch is needed. The recipe uses the oven broiler, which toasts all 18 marshmallows at once in about 1 to 2 minutes. Watch them closely because marshmallows go from golden to burnt in seconds under a broiler. If you own a torch, it works for touching up any spots the broiler missed.
