Texas Sheet Cake Cupcakes with Marshmallow

Texas Sheet Cake Cupcakes with Marshmallow

Neighborhood party tonight and I get to make food for it!  Woo Hoo!  I’m making a lot of things so I’m going to try and post throughout the day so that I can keep up.  I’m doing a whole dips and dipables bar and then several different kinds of cupcakes for dessert.  These look like a winner, I haven’t tried one so I can’t tell you how they taste yet but I can tell you that they smell divine!  It’s a “Six Sisters’ Stuff” recipe which I modified a bit, you’ll see how when you get down to the marshmallow part.  Speaking of the Six Sisters, next weekend I get to go to their “Build Your Blog Conference” and I couldn’t be more excited about it!  One of my goals this year is to try and grow my blog a bit so the conference is my first step towards that goal.  Anybody out there who subscribes to my blog and is going to the conference?  Find me!  I would love to meet you and hang out as I will be there all alone!  🙂  OK, back to the good stuff, the chocolately recipe!


1 cup butter

1/2 cup water

1/4 cup unsweetened cocoa powder

2 cups flour

2 cups sugar

1 teaspoon baking soda

1/2 cup buttermilk (if you need to, you can make your own by adding 2 teaspoons vinegar or lemon juice to 1/2 cup milk then let sit for a minute or two before adding to recipe)

2 eggs

1 teaspoon vanilla

1/2 bag miniature marshmallows, if desired

1  Preheat oven to 350.  Place 24 cupcake liners into muffin pans.

2  Bring butter, water and cocoa to boil in small saucepan.  Turn off and set aside.

3  Combine flour, sugar and baking soda in large bowl.  Add egg, buttermilk, vanilla and cocoa mixture.  Stir until well blended.

4 Pour batter into cupcake liners, about 2/3 full.  Bake 18 – 20 minutes or until done.  Cool completely.


6 tablespoons milk

1/4 cup unsweetened cocoa powder

1/2 cup butter

4 1/2 cups powdered sugar

1 teaspoon vanilla

Combine milk, cocoa and butter in saucepan.  Bring to a boil then remove from heat.  Add vanilla and powdered sugar.  Stir until it starts to thicken slightly, 3 – 4 minutes.  Drop a tablespoon full onto center of each cupcake.  Frosting will thicken quickly, so do not make frosting until ready to frost cupcakes and then frost quickly.

(OK, here’s the deal with the marshmallows, the horrible truth, my cupcakes sunk in the middle!  BOO!  Sometimes that happens so when they came out of the oven, I put a pile of mini marshmallows into the sunken hole of each cupcake and then put them back in the oven for 1 – 2 minutes until the marshmallows were all puffy and soft and then I just put the frosting on top of the marshmallows.  If I hadn’t told you they’d sunk, you’d probably think that’s how they were supposed to be or that I am a baking genius!  Is anybody still reading this?  If you are, let me know by commenting on this post with your address, I might just send you a surprise in the mail for reading a post all the way to the end!)

10 thoughts on “Texas Sheet Cake Cupcakes with Marshmallow

  1. I think your idea is absolutely genius. I have a cake recipe that I love because it is so chocolately and good but most of the time it falls after baked. I am sure my secret would be discovered if i covered a whole cake with marshmallows to cover up the sunken middle. 🙂
    514 Fort Drive Pleasant Grove

    • I don’t know, a whole cake covered in gooey marshmallow sounds pretty good. I’m sending you a little something in the mail, hope you like it! Let me know . . .

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s