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!
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.
Marshmallow Puff Cupcakes
- 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
- 1/2 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 3/4 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!
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.