I’m so happy to be bringing you these delicious Marshmallow Puff Cupcakes today on behalf of Little Debbie!
Little Debbie and I go waaaaay back. We’ve been friends since before I can remember! My childhood days consisted of Nutty Bars, Oatmeal Creme Pies and Cosmic Brownies. So when Little Debbie asked me to create some fun recipes with their seasonal product line, I was happy to agree!
And these Marshmallow Puffs? THE. BEST. Forreals. They are so gooey and fudgy and perfect, and I’m obsessed with the fun spring-time sprinkles on top. They truly are the inspiration for their namesake cupcake, which is a fudgy chocolate cupcake topped with a heavenly puff of marshmallow buttercream.
Tremendous. Marvelous. Indulgent. Incredible. I cannot stress this enough!
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These would make for such a wonderful Easter dessert since they’re so easy – simply pop a Marshmallow Puff on top of each frosted cupcake for an adorable and delicious garnish. No one will be able to resist these pillowy cupcakes!
(And you don’t want to know who ate ALL of the remaining Marshmallow Puffs I got. Seriously dude, call Marshmallow Puffs Anonymous. I killllllled two boxes!)
Diet starts tomorrow. NOT.
- 1 box chocolate cake mix, plus ingredients on back of box
- 1 small box chocolate instant pudding mix (just the dry mix)
- 1 stick butter, softened
- ½ cup marshmallow fluff
- 1 tsp vanilla extract
- About 3 cups powdered sugar
- 2-3 Tbsp milk, if needed
- Rainbow sprinkles
- About 16 Little Debbie Marshmallow Puff Cookies
- Preheat oven to 350 degrees F. Line 2 muffin tins with about 16 paper liners. Set aside. Meanwhile, in a large bowl, prepare the cake batter according to package directions. Stir the box of chocolate pudding mix into the batter.
- Portion the batter evenly among the cupcake tins, filling about ¾ full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool the cupcakes completely.
- In a large bowl, beat together the butter, marshmallow fluff and vanilla extract until creamy, about 2 minutes. Gradually add the powdered sugar, about one cup at a time, until light and fluffy. Add in the milk if frosting is too thick.
- Pipe frosting onto cooled cupcakes and dredge the sides of the frosted cupcakes in sprinkles. Top with a Marshmallow Puff Cookie. Serve immediately, or store leftovers airtight at room temperature.
So again – these cookies. They’re so impossibly fudgy and chocolaty and topped with the softest cloud of marshmallow. Then the whole thing is coated in white chocolate and sprinkles – talk about heaven on earth, people. These cupcakes are like a giant, cakey version of these cookies, and combined, it’s a force to be reckoned with.
Have a super sweet day, and stay tuned for more Little Debbie-inspired treats!
xo, Hayley
In the interest of full disclosure, I am working with Little Debbie to bring you fun, springtime recipes featuring their seasonal products. I was not compensated for this post except for product and all opinions, as always, are 100% my own.
Sarah @ Sarah's Bake Studio says
These are beautiful! Food art! I didn’t even know Marshmallow Puffs existed. These are just awesome. Totally pinning!
thedomesticrebel says
Thanks so much, Sarah!! xoxo!
Therese says
These are the happiest, cutest cupakes ever!
thedomesticrebel says
Thank you, Therese!
Erin @ Miss Scrambled Egg says
Dang girl, these look perfect. There’s a cupcake store about an hour away from me that had special cupcakes for Easter and one was like this. I had it today and it was stellar. I’m glad I now have the recipe to experiment with at home. 😀
thedomesticrebel says
Erin – that’s so awesome! Let me know what you think 🙂
Liz says
Oh, my gosh, I shouldn’t be looking at desserts at 10 PM! I am now in desperate need of a cupcake! My oldest son saw your tiramisu cake on my FB page and he will now hound me till I make it. It’s not like he’ll have to twist my arm–I’m game!
thedomesticrebel says
Ha! Liz that’s so funny that he loves tiramisu so much. I think I like him already! 🙂 And if it makes ya feel better, it’s only 7pm here so technically, you could tooootally eat dessert still!
Ela says
Hello, I love you site and everything you bake/make. Do you have any suggestion on what brand of cake mix I should buy to make this. I like the looks of your cupcakes, they’re so moist. Thanks.
thedomesticrebel says
Hi Ela! Thanks for stopping by and for your sweet comment! 🙂 I love using Betty Crocker cake mix whenever possible; I find it has the moistest results. If you can’t find Betty, Duncan Hines and Pillsbury are both great options!
Jocelyn @BruCrew Life says
Those are such fun cupcakes!!! And I totally need to find those spring marshmallow puffs!!!! Yum!! Little Debbie treats are some of my favorites from my childhood too!!!
thedomesticrebel says
Thanks Jocelyn! Those Marshmallow Puff Cookies are SO good!
Kayle (The Cooking Actress) says
I totally forgot about marshmallow puffs until now! and they are SO perfect on top of these fluffy cupcakes!
thedomesticrebel says
Thanks Kayle! I adore those cookies so much. You don’t wanna know how many I ate! XD