Valentine Marshmallow Cupcakes
Valentine Marshmallow Cupcakes are a simple and delicious dessert for Valentine’s Day. A sparkly marshmallow heart makes them love-ly!
This recipe is sponsored by Campfire® Marshmallows, but all thoughts are my own. Thank you for continuing to support the brands that make My Baking Addiction possible.
Has anyone else officially hit winter blah mode? As much as I love the season changes here in Ohio, I have to admit that I am kind of over winter. And it’s only the beginning of February.
I was lucky enough to escape the Ohio weather for a girl’s weekend at Disney World, but it’s back to reality. And by reality I mean gray skies, bitter cold temps and snow almost ever single day.
Eric and Elle are feeling it too, so we decided to book our spring vacation and start a countdown, but let’s be real, 75+ days seems like an eternity to a 4-year-old.
You guys, I still can’t believe I have a four-year-old.
A smart, hilarious, beautiful, thoughtful 4-year-old that loves all things pink, sparkly and heart shaped.
When my friends at Campfire® Marshmallows sent us a box of CupidMallows, they immediately became Elle’s new favorite thing. And if I’m being honest, I’m kind of in love with them too.
Who could resist sweet, fluffy, strawberry and vanilla flavored marshmallow hearts?
We’ve been eating them straight from the bag and using them to top our never-ending mugs of hot cocoa. Oh, and last week we whipped up marshmallow cereal treats with them. So good!
Although Campfire® CupidMallows are delicious on their own, I wanted to dress them up a little for Valentine’s Day. Elle just so happened to pick out a set of sparkling sugars and sprinkles from Target last week, so we decided to put them to good use and whip up these Valentine Marshmallow Cupcakes for her teachers.
Yes, I am totally that mom that takes in sweets to the staff at Elle’s school. They’re incredible, so we like to show them a little extra love in the form of sweet treats!
These Valentine Marshmallow Cupcakes are super simple, so you can use whatever cupcakes recipe you love.
We opted for my Doctored Up Cake Mix recipe and tossed in some chocolate chips.
Then we piped on a swirl of sweet vanilla buttercream and the adorable sparkly hearts.
They’re super simple and totally adorable. And since they’re so easy, it’s a great recipe to make with your kiddos. I promise you, it might get a little messy and your counters and floor will be twinkling with sparkling sugar, but it’s totally worth it. Grab your mixing bowl, spatula (and vacuum) and get to baking up these Valentine Marshmallow Cupcakes!
As you may remember, I’m partnering with Emily from Jelly Toast and Campfire® Marshmallows. We’ve got tons of great recipes from the past couple of years, and plenty more to come this year!
We even created a Marshmallow Madness Pinterest board where we’ve pinned loads of delicious marshmallow recipes for the holidays. Just like these Valentine Marshmallow Cupcakes, this Nutella S’mores Fudge and this White Chocolate Peppermint Cocoa.
Valentine Marshmallow Cupcakes
- 1 (15.25 ounce) package devil’s food cake mix
- 1 (3.4 ounce) package instant chocolate pudding mix
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 3 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup warm water
- 2/3 cup mini chocolate chips, optional
For the Sparkling Hearts
- 24 Campfire® CupidMallows
- 1/2 cup candy melts
- sparkling sugar
For the Buttercream
- 3 sticks unsalted butter, softened
- 1 ½ pounds (24 ounces) powdered sugar, sifted
- 2 teaspoons clear vanilla extract (this helps maintain the bright white color)
- 2-3 tablespoons heavy cream or milk
For the Cupcakes:
- Preheat oven to 350°F. Line 2 12-cup standard muffin tins with paper liners.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water.
- Beat for about two minutes on medium speed until well combined. Fold in chocolate chips. Be sure to scrape down the sides of the bowl and give them batter one final mix.
- Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
- Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack.
- Once the cupcakes have cooled, prepare the sparkling hearts and buttercream.
For the Sparkling Hearts:
- Line a baking sheet with parchment paper. Melt the candy melts according to package directions.
- Dip one side of the heart into the melts and use an offset spatula to remove any excess melted candy, immediately sprinkle the heart with sparkling sugar.
- Place the dipped heart on prepared sheet and allow the candy to harden.
- Repeat with remaining CupidMallows.
For the Buttercream Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for five minutes.
- With the mixer on low speed, slowly add in the powdered sugar, and continue beating until well blended.
- Add in vanilla and mix on low speed until incorporated.
- Turn the mixer back up to medium-high speed and beat the buttercream for an additional 5 minutes. If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.
- Pipe buttecream onto cooled cupcakes and top with sparkling hearts.
- The cupcake liners are from Michaels.
- I used a Wilton 1M piping tip for these cupcakes.
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