Marshmallow Turkey Cupcakes Recipes

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MARSHMALLOW CUPCAKES | HOSTESS CUPCAKES



Marshmallow Cupcakes | Hostess Cupcakes image

Easy-to-make Marshmallow Cupcakes are crazy moist chocolate cupcakes with a shiny chocolate topping and a marshmallow center. Inspired by Hostess Cupcakes!

Provided by Kelly Anthony

Categories     Dessert

Time 38m

Number Of Ingredients 13

1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 3/4 cup granulated sugar
2 large eggs, room temperature
1/2 cup canola oil
1 teaspoon pure vanilla extract
1 1/2 cup whole milk
1 (7 ounce) jar marshmallow creme
1 (10 ounce) package Ghirardelli Dark Melting Wafers
1 cup miniature marshmallows

Steps:

  • Preheat the oven to 350°F, and have ready two 12-cup muffin tins lined with baking cups.
  • Using a fine-mesh sieve, sift flour, cocoa powder, baking powder, baking soda, and salt into a medium-sized mixing bowl. Set aside until ready to use.
  • Add the sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
  • Mix on medium-high speed for 2-3 minutes until visibly lightened in color and thickened.
  • Add the oil and vanilla and mix until evenly incorporated.
  • Add half of the dry ingredients to the wet ingredients, and mix on low until evenly incorporated. Then, add half of the milk and mix again.
  • Add the remaining dry ingredients, mix on low, and add the remaining mill. Mix until evenly incorporated. Using a spoon, scrape down the side of the bowl and mix once more.
  • Fill the baking cups just under half-way full, and transfer to the oven. Bake for 18 minutes, rotating the pans halfway through the baking process.
  • Remove from the oven and allow to cool on a wire rack. Once the cupcakes have completely cooled, cut a small cone shape out of the center of each cupcake, remove the liners and place on a large sheet of wax paper.
  • Fill a piping bag fitted with a round tip (e.g. Wilton #12), and fill with marshmallow creme. Pipe creme into the cavity of the cupcakes.
  • Heat the melting wafer according to package directions. Add a generous spoonful of chocolate to the top of each cupcake and smooth over with the back of the spoon, and place 3 miniature marshmallows in the center of each cupcake.
  • Set cupcakes aside for about 45 minutes to 1 hour, and allow the chocolate to set. Serve and enjoy!

Nutrition Facts : Calories 244 kcal, Carbohydrate 41 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 188 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving

THANKSGIVING TURKEY CUPCAKES



Thanksgiving Turkey Cupcakes image

Let these easy-mix cupcakes strut their delicious chocolate-peanut butter flavor and their good looks!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter
1 container Betty Crocker™ Rich & Creamy chocolate frosting
4 oz vanilla-flavored candy coating (almond bark)
4 oz semisweet baking chocolate
24 Hershey's® Kisses® Brand milk chocolates, unwrapped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, water, oil, eggs and peanut butter with electric mixer on low speed 30 second, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Frost cupcakes with frosting.
  • Line cookie sheet with waxed paper. In separate small microwavable bowls, microwave candy coating and baking chocolate uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Place coating and chocolate in separate resealable food-storage plastic bags; snip off tiny corner of each bag. Pipe coating and chocolate into feather shapes, about 3 inches long and 2 1/2 inches wide (see diagram). Refrigerate coating and chocolate about 5 minutes until set.
  • When set, peel feathers off waxed paper and insert into cupcakes. Place milk chocolate candy on each cupcake for head of turkey. Store loosely covered.

Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 23 g, TransFat 1 g

TOASTED MARSHMALLOW CUPCAKES



Toasted Marshmallow Cupcakes image

Simple and sweet, this tasty treat is perfect for getting kids involved in baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18 cupcakes

Number Of Ingredients 14

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup warm water
1/2 cup whole milk
1/4 cup sour cream
1/3 cup unsalted butter, melted
3/4 teaspoon pure vanilla extract
18 cupcake liners
1 bag of jumbo marshmallows

Steps:

  • Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.
  • Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
  • Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.
  • Let cake cool slightly and change the oven to broil.
  • Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.
  • When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.

TOASTED MARSHMALLOW CUPCAKES



Toasted Marshmallow Cupcakes image

Have a try!

Provided by Dian Hazwani

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 40m

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 ½ cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup warm water
2 large eggs, lightly beaten
½ cup whole milk
⅓ cup unsalted butter, melted
¼ cup sour cream
¾ teaspoon pure vanilla extract
12 large marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
  • Turn on the oven's broiler.
  • Place 1 marshmallow vertically in the center of each cupcake.
  • Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 46.5 g, Cholesterol 47.7 mg, Fat 8.2 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 262.9 mg, Sugar 29.8 g

MARSHMALLOW STUFFED CUPCAKES



Marshmallow Stuffed Cupcakes image

The only thing that makes a chocolate cupcake better? A gooey marshmallow center. Find the recipe on Delish.com.

Categories     marshmallow cupcake recipe     marshmallow desserts     chocolate marshmallow cupcake     cupcake recipes

Time 50m

Yield 24

Number Of Ingredients 8

1 box Devil's food cake mix, plus ingredients called for on box
24 large marshmallows
1 c. butter, softened
2 1/2 c. powdered sugar
3/4 c. cocoa powder
2 tsp. pure vanilla extract
pinch of kosher salt
1/4 c. heavy cream

Steps:

  • Preheat oven to 350° and line two 12-cup cupcake pans with cupcake liners.
  • Prepare Devil's Food cake mix according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool for 10 minutes.
  • Using a teaspoon, scoop a small well out of each cupcake. Reserve cupcake crumbs for garnish. Place a marshmallow into each well and bake until the marshmallow puffs, about 5 minutes. Let cool to room temperature.
  • Make chocolate frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
  • Pipe frosting onto cupcakes. Sprinkle cupcake crumbs on top and serve.

MARSHMALLOW TURKEY CUPCAKES



Marshmallow Turkey Cupcakes image

Gobble, gobble! Gummy candies, marshmallows, and toasted coconut flakes make excellent facial features and feathers for tiny Thanksgiving "turkeys." Coconut marshmallows are available at specialty stores and online; if you can't find them, make your own: Coat marshmallows with buttercream and then dip them in ground, toasted coconut.

Yield makes 24

Number Of Ingredients 7

24 One-Bowl Chocolate Cupcakes (page 152)
Swiss Meringue Buttercream (page 304)
5 tablespoons semisweet chocolate chips, melted and cooled (see page 323)
24 coconut marshmallows, such as Kraft Jet-Puffed Toasted Coconut Marshmallows
48 long chocolate sprinkles
1 pound mini gummy fish (144 pieces)
12 ounces sweetened shredded coconut, lightly toasted (4 cups; see page 323)

Steps:

  • Using a flexible spatula, fold melted and cooled chocolate into buttercream. Use an offset spatula to spread buttercream over cupcakes in a smooth layer.
  • With a wet toothpick, poke two holes in each coconut marshmallow; using kitchen tweezers, insert chocolate sprinkles for eyes. Cut 12 orange gummy fish in half; push one half into each marshmallow for a beak. Press marshmallow heads onto cupcakes. Press 5 more gummy fish into each cupcake to make tail feathers. Sprinkle toasted coconut over cupcakes to cover completely. Decorated cupcakes can be stored up to 1 day at room temperature in airtight containers.

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