Check out this fluffy, rich chocolate frosting made special with marshmallows. Make the chocolate cupcakes to match, a delicious chocolate bite baked with extra richness, thanks to strongly brewed coffee.
My grandmother recently passed away. After a two and a half year long battle with cancer, it was expected, but it was still difficult for my family to say goodbye. Can you truly prepare yourself for losing someone you love? My grandmother was such a strong figure in our family, both humble and hardworking. She will be greatly missed. 
Most significantly, my grandmother passed down her love of baking to me. Since I was very young, I watched her create complex German meals from scratch: kneading bread dough to make buns, rolling out dough for strudels, whipping the filling for her chocolate pudding pies. As I grew, she taught what she knew about food. As a dedicated home cook, she opened her kitchen to me, letting me work alongside her. She was a no-fuss kind of woman, never minding when I accidentally ripped holes in the strudel dough or flip the frying “shoop” noodles too soon. Instead, she would guide me to do better on the next batch. In many ways, she laid down a foundation of knowledge on food, helping me discover my love and passion for baking.
When I learned of my grandmother’s passing, I pulled my personal cookbook off the shelf, filled with her handwritten recipes. I paged through the book, pausing on each recipe, remembering the moments we shared making and eating those dishes together. The last recipe in the book was her recipe for chocolate cupcakes, the memories of which made me laugh.
My grandmother was known in our family for her chocolate cupcakes, which appeared at every holiday and family gathering. It was general knowledge that her cupcakes had a secret ingredient. My sister and I would constantly beg and plead her to tell us the secret, but her response was always the same: when you grow older. Finally, when I reached my fourteenth birthday, I was deemed old enough. She took me aside and whispered the name of the mystery ingredient—a good cup of strong coffee—and told me I wasn’t to tell a soul. I happily lorded this secret over my younger sister for years.
I made her chocolate cupcakes on that sad morning, hoping to keep the memories of my grandmother close, baking them to share with my grieving family. I’m sharing her recipe—and secret ingredient—with you today. Above all, my grandmother believed food creates community; food is what brings us and binds us together. Food is love. Our recipes tell the stories of our love.
When you find a moment, bake and share these cupcakes with your loved ones. Create moments to remember and hold dear long after the cupcakes have disappeared.
My grandmother’s chocolate cupcakes have a chocolate base reminiscent of a moist, stick-to-the-roof-of-your-mouth devil’s food cake. The frosting is cooked down on the stove, made with butter, sugar, marshmallows, and chocolate chips. After the frosting cools down and is whisked for a lighter texture, it’s spread onto the cupcakes. My family prefers to eat the cupcakes straight from the refrigerator, where the frosting is firm and chilled, but feel free to serve them at room temperature based on your own preference (though my father will disagree with your decision on this).
Click here for the cupcake recipe. Read on for the frosting recipe!
Print
Ultimate Chocolate Frosting and Cupcakes
- Total Time: 20 minutes
- Yield: About 24 cupcakes 1x
Description
This fluffy, rich chocolate frosting is made special with marshmallows and pairs perfectly with chocolate cupcakes enhanced by a secret ingredient: strong coffee.
Ingredients
Chocolate Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup freshly brewed strong coffee, hot
Chocolate Frosting:
- 1/4 cup (56 g) butter
- 1 cup (200 g) granulated sugar
- 6 standard marshmallows (or 60 mini marshmallows / 42 g)
- 1/4 cup (60 ml) water
- 1/2 cup (85 g) semi-sweet chocolate chips
Instructions
Make the cupcakes:
- Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper liners.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla. Pour the wet ingredients into the dry and stir to combine.
- Stir in the hot coffee. The batter will be thin — this is normal.
- Fill the lined muffin cups about 2/3 full. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting.
Make the frosting:
- In a large saucepan over medium heat, whisk together the butter, sugar, marshmallows, and water.
- Bring to a boil, stirring constantly to prevent burning.
- Once boiling, remove from the heat immediately.
- Whisk in the chocolate chips until fully melted and smooth.
- Allow to cool completely. Once cooled, whisk until lighter and fluffier.
- Spread the frosting onto the cooled cupcakes. For best results, refrigerate until firm, or serve at room temperature.
Notes
The secret to these cupcakes is a cup of freshly brewed strong coffee — it deepens the chocolate flavor without tasting like coffee. The batter will be thin; that is expected. The frosting firms up beautifully when chilled.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 28
- Sodium: 40
- Fat: 10
- Carbohydrates: 31
- Fiber: 1
- Protein: 1
- Cholesterol: 15
Frequently Asked Questions
What type of coffee should I use in the chocolate cupcakes?
Use a strongly brewed coffee, such as espresso or dark roast, to enhance the rich chocolate flavor of the cupcakes.
How do I incorporate the marshmallows into the chocolate frosting?
Melt the marshmallows gently and mix them into the frosting after it has been whipped, ensuring they are evenly distributed for a fluffy texture.
Can I use a different type of cocoa powder for the frosting?
Yes, you can use Dutch-processed cocoa powder instead of natural cocoa powder, but it may slightly alter the flavor and richness of the frosting.
Pretty sure this is the recipe my MIL used to make, but hers was creamy and smooth. Mine was grainy and I even made sure it was a full boil. What happened?
This was also my grandmothers recipe and the same thing happened. I added splashes of milk while it was on low heat until it smoothed