Marshmallow Buttercream Brownie Cupcakes

What’s better than a fresh brownie? How about a fresh baked brownie, done as a cupcake, topped with marshmallow buttercream frosting and chocolate sprinkles?!


There are times when a person just wants a good brownie! You know what I mean? When you do, my Marshmallow Buttercream Brownie Cupcakes are definitely the way to go!

I guarantee you, if you bring these brownies to any kind of special function you will be coming home with a clean platter! So yummy! :)

These brownie treats are not your everyday brownie! Let’s be honest here, when’s the last time somebody offered you a fresh brownie cupcake with marshmallow buttercream frosting and chocolate sprinkles? My guess is it has probably been a while.

Today I share with you my Marshmallow Buttercream Brownie Cupcakes! ENJOY!!


So fresh and yummy..just waiting to be eaten!


You can apply the frosting however you want to these brownie cupcakes. I know some people are very particular about how their frosting.

Being more of a rustic baker, I don’t really care how the frosting is applied as long as the frosting is good, very good!


For these brownies I knew I wanted more of a cake-like brownie. You can make them as a regular traditional brownie, extra fudgy or cake-like. Pretty much all brownie recipes have this option now. You could even use a brownie mix if you wanted to!


Marshmallow Buttercream Brownie Cupcakes

Ingredients:                                                                                                       2015-05-04-5418

1 package (4 oz.) Baker’s Unsweetened Chocolate

3/4 cup butter, preferably unsalted

2 cups sugar

1/2 cup milk

3 large eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

Marshmallow Buttercream Frosting

1 cup butter, room temperature, very soft

1 (7 ounce) jar marshmallow cream

2 cups powdered sugar

1 teaspoon vanilla

Chocolate Jimmies


1. Heat oven to 350 degrees F. Line muffin tin with paper liners; set aside.

2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in milk, eggs, and vanilla. Add flour; mix well. Pour into muffin liners.

3. Bake 19 to 23 minutes or baked through. (Do not overbake) Allow brownies to cool completely.

4. Using a stand mixer, or with a hand held mixer, beat together the butter and marshmallow cream until smooth. Add the powdered sugar and keep mixing for a couple minutes on medium speed until well combined and smooth, add vanilla. Once brownies have cooled completely, frost as desired with marshmallow buttercream frosting. Decorate with sprinkles as you like.

After opening the marshmallow creme and removing the plastic, place the container in the microwave for about 7 seconds. It makes the marshmallow creme much easier to work with!

Makes 12-16 brownie cupcakes 

Recipe adapted from: Baker’s One Bowl Brwonies

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