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chocolate cupcakes topped with tall toasted marshmallow frosting swirls and crushed candy canes, in a wide horizontal shot lined up on a red cake stand with a soft bokeh of holiday lights behind, warm natural light, shallow depth of field, landscape orientation

Marshmallow Candy Cane Cupcakes

Chocolate cupcakes overflowing with fluffy marshmallow frosting, lightly charred, and topped with crushed candy cane pieces.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Ingredients Method Notes

Ingredients
  

  • 1 box chocolate cake mix plus called-for ingredients
  • 1.5 cups marshmallow creme
  • 1/2 cup butter softened
  • 1 cup powdered sugar
  • 1/2 tsp peppermint extract
  • 1/4 cup crushed candy canes

Method
 

  1. Prepare the cake mix according to the package and bake the cupcakes, then let them cool completely.
  2. Beat the butter until fluffy, then beat in the marshmallow creme, powdered sugar, and peppermint extract.
  3. Pipe the marshmallow frosting in tall swirls onto each cupcake.
  4. Lightly toast the frosting tops with a kitchen torch until golden.
  5. Sprinkle with crushed candy canes just before serving.

Notes

No torch? A few seconds under the broiler works, but watch them closely.