Roasted Marshmallow Brownie Cupcakes

Roasted Marshmallow Brownie Cupcake

Roasted Marshmallow Brownie Cupcake

This recipe was inspired by the “We Should Cocoa” event by Choclette from the Chocolate Log Blog.  Here’s how Choclette describes this unique chocolate challenge:

Conceived by myself (Choclette) and Chele of Chocolate Teapot fame, the idea is to make something with chocolate each month.  You can use any sort of chocolate or cocoa substance and use any ingredient that you like.  But you must include the special ingredient or theme selected by the host.  It can be sweet or savoury, simple or complicated; be as creative as you like.  You can use anyone’s recipe (acknowledging the source of course) or make up your own.

This month, the event is hosted over at the Bake N Quilt blog, and the special ingredient is marshmallows.

It’s been said in many places that you can’t bake marshmallows inside brownies because they blow up and float to the top in a very messy way.  Most recipes recommend topping brownies with marshmallows at the end of baking, or even after baking is complete.  Still, I couldn’t just abandon the idea of filling a brownie with marshmallow and just watching what happened.

So I took a brownie recipe, a muffin pan, some liners, and a large jar of Fluff, and set to work.  And what I got was messy, delicious, and just plain old fun!

Roasted Marshmallow Brownie Cupcake

Roasted Marshmallow Brownie Cupcakes

These marshmallow filled brownie cupcakes appeal to the kid in all of us!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author Katie Moseman


  • Brownie batter
  • 1 container of marshmallow Fluff or crème
  • Muffin pan liners
  • Muffin pan


  1. Preheat oven to 350, prepare brownie batter, and place muffin liners in muffin pan.
  2. When batter is ready, spoon about a tablespoon of batter into each liner (enough to cover the bottom).
  3. Next, spoon about a tablespoon of marshmallow Fluff or crème on top of the first layer of batter.
  4. Cover the layer of marshmallow Fluff or crème with another spoonful of batter (enough to cover the marshmallow layer). Batter and marshmallow will expand during baking; do not fill past 3/4 of each liner.
  5. Bake approximately 25 minutes or until a toothpick inserted in the brownie comes out with a few moist crumbs attached, but no wet batter.
  6. Let cool 15 minutes, then remove to wire rack to finish cooling. Makes about a dozen cupcakes.

Baking Notes:

The marshmallow inside will indeed expand and float during baking, not only filling the inside of the brownie, but also floating upward and providing a roasted marshmallow topping.

Tasting Notes:

These are extra sweet and chewy because of the melted marshmallow running throughout.  The marshmallow crème is soft and gooey when warm, and firms up to a candy-like stickiness when cool.  When warm, it tastes like a roasted marshmallow.


Unique, messy, and fun.  Perfect for the young and young at heart!



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