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5 from 1 vote

Marshmallow Puff Cupcakes

These Marshmallow Puff Cupcakes are delightful chocolate cupcakes topped with a pillowy soft marshmallow buttercream and garnished with Little Debbie Marshmallow Puff Cookies for a fun and tasty springtime treat!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Cakes/Cupcakes
Cuisine: American
Servings: 16
Author: Hayley Parker, The Domestic Rebel


  • 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.