Marshmallow snowman cupcakes

Turn your basic chocolate cupcake with white frosting into a perfect winter treat. TIP: To speed up the process, make the snowmen toppers while the cupcakes bake.

urn your basic chocolate cupcake with white frosting into a perfect winter treat. TIP: To speed up the process, make the snowmen toppers while the cupcakes bake.


For the cupcakes:

  • 2 oz unsweetened Baker’s brand chocolate, chopped
  • 5 tablespoons unsalted butter, softened
  • 1 1/4 cup all-purpose flour ( I use Gold Medal or King Arthur unbleached flour)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup granulated sugar
  • 1 large egg
  • 12 cupcake liners-with this recipe, silver foil is especially nice!

For the frosting:

  • 1/2 cup unsalted butter (1 stick), softened
  • 16 ounces confectioner’s sugar
  • 4-6 tablespoons milk or half-n-half
  • 1 1/2 teaspoons vanilla extract (I use McCormick orNielsen-Massey pure vanilla extract)

To assemble snowmen for cupcake toppers:

  • Junior mints (for snowmen caps) (Junior Mints and any otherTootsie Roll brand candies are made in a peanut and tree nut-free facility)
  • Cake Mate brand colored sprinkles or “jimmies” for snowmen buttons (please check labels; Cake Mate is available at most supermarkets and lists potential allergens if any exist. I use these sprinkles for many recipes.)
  • Regular sized and mini Jet Puffed brand marshmallows


To bake the cupcakes:

  1. Preheat oven to 350 degrees. Melt chocolate and set aside until it cools slightly. Mix flour and salt together in a small bowl; set aside. Stir baking soda into buttermilk in a small bowl or measuring cup and set aside.
  2. Beat sugar and butter with electric mixer on medium speed until light and fluffy. Beat in egg and melted chocolate until thoroughly combined. Add flour mixture alternatively with buttermilk mixture, about 1/3 of each at a time ending with the flour. Mix well after each addition.
  3. Spoon batter into prepared cupcake tins; I use an ice cream scoop. Bake for 18-20 minutes until cupcakes until toothpick inserted in the center comes out clean. Don’t over bake-cupcakes will be dry. Remove from pans and set on wire racks to cool completely.

To make the frosting:

  1. In large bowl with mixer at medium speed, beat butter, confectioner’s sugar and 3 tablespoons milk and vanilla until smooth and blended.
  2. Beat in additional milk until spreading consistency. Increase speed to medium high and beat until frosting is light and fluffy.Makes slightly more than 2 cups.

To assemble snowmen for cupcake toppers:

  1. Place mini marshmallow on top of regular-sized marshmallow by securing with toothpick. This creates the snowman “body.” For each”arm” place two mini marshmallows on toothpick and place on side of large marshmallow “body.”
  2. Taking a small amount of frosting, secure Junior Mint to snowman “head” to make a cap. If you’d like to create “eyes” or snowman “buttons,” use toothpick to make tiny holes in marshmallows; insert sprinkles into the holes.
  3. If you don’t want to use toothpicks, simply secure mini marshmallows to regular-sized marshmallows with a tiny bit of frosting and add the Junior Mint “cap.” Just as cute!
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