marshmallow creme

Make these Best-Ever Chocolate Whoopie Pies for a potluck or bake sale. These whoopie pies feature devil's food cake with a creamy marshmallow filling.

Best-Ever Chocolate Whoopie Pies

pkg. (2-layer size) devil's food cake mix

pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding

BAKER'S Bittersweet Chocolate, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

JET-PUFFED Marshmallow Creme

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.

Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.

Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

Delight your taste buds with this amazing Fantasy Fudge. This Fantasy Fudge is a classic marshmallow fudge that gets its chocolatey, nutty goodness from BAKER'S Semi-Sweet Chocolate and PLANTERS Walnuts.

Fantasy Fudge

sugar

butter

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped

(7 oz.) JET-PUFFED Marshmallow Creme

PLANTERS Walnuts

vanilla

Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.

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Homemade peanut butter cups with a fun s'mores twist! Layers of creamy peanut butter, crisp graham crackers, and sweet marshmallow creme are surrounded by rich chocolate and sprinkled with a hint of salt.

S'mores Peanut Butter Cups

semi-sweet chocolate chips (or chocolate baking bar, chopped)

vegetable oil

peanut butter

confectioners' sugar

vanilla extract

graham cracker (1 1/2 rectangles of store-bought graham crackers)

marshmallow creme (homemade

flaky sea salt

Line a standard muffin pan with paper liners. Set aside.

Melt the chocolate

In a large bowl, add chocolate and vegetable oil. Melt the chocolate using a double boiler or in the microwave on 50% power in 30 second increments, stirring the mixture between each stint in the microwave. The chocolate should be completely melted and smooth.

Add 1 heaping teaspoon of melted chocolate to each paper liner and use the back of the measuring spoon or a small spatula to spread the chocolate up the sides of the liner about 1/2 inch.

Place the muffin pan in the fridge to quickly set the chocolate while you prep the fillings.

Make the peanut butter filling. 

In a small bowl, add peanut butter, confectioners' sugar, and vanilla. Use a handheld electric mixer to beat the mixture on medium speed until well blended. Set aside. Add the peanut butter mixture to a small piping bag (either fitted with a medium round tip or simply with the end of the bag cup open in a small circle) and set aside.

Prep the graham crackers

Break graham cracker cookies into 1 inch square pieces and set aside. (If using store-bought graham crackers that come in rectangular sheets each made up of 4 smaller rectangles, breaking each of the smaller rectangles in half will yield the correct size pieces. You should get 8 squares per rectangular graham cracker sheet.)

Prep the marshmallow creme

Add marshmallow creme to a small piping bag (either fitted with a medium round tip or simply with the end of the bag cup open in a small circle).

Assemble the peanut butter cups

Pipe a circle of marshmallow creme onto the center of the chocolate in each of the paper liners, leaving 1/4 inch of chocolate exposed around the edge.

Place a graham cracker square onto the marshmallow creme in each cup.

Pipe a circle of peanut butter filling on top of each graham cracker square, again leaving 1/4 inch around the edge.

Spoon a heaping Tablespoon of melted chocolate onto each peanut butter cup and use the back of the measuring spoon or a small spatula to gently spread the chocolate over the top of the filling and down the sides so it meets the chocolate at the bottom of the liner, sealing the filling within the chocolate cup.

Lightly crush flaky sea salt between your fingers and sprinkle a bit over each cup.

Place the muffin pan in the fridge for at least 15 minutes to quickly set the chocolate. Remove the paper liners before serving.

These Homemade Hostess Cupcakes elevate a mass-produced treat into something truly special and decadent. A super moist chocolate cupcake is filled with a light marshmallow filling and covered in chocolate ganache, then frosted with a swirl of vanilla icing!

Homemade Hostess Cupcakes

(130 grams) all purpose flour

(207 grams) sugar

tbsp (43 grams) unsweetened cocoa powder

tsp baking soda

tsp salt

(120 milliliters) milk

(120 milliliters) vegetable oil

(120 milliliters) hot water

(56 grams) unsalted butter, room temperature

(58 grams) powdered sugar

oz marshmallow creme

oz (113 grams) semi sweet chocolate chips

tbsp (90 milliliters) heavy whipping cream

tbsp unsalted butter, room temperature

tbsp milk

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.

Add the dry ingredients to a large bowl and whisk together to combine. Set aside.

Whisk together the egg, milk, vegetable oil and vanilla in another medium-sized bowl.

Add the wet ingredients to the dry ingredients and mix until well combined.

Add the water to the batter and mix until well combined. The batter will be very thin.

Fill the cupcake liners a little more than half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.

Remove the cupcakes from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to finish cooling.

For the Cupcakes

When the cupcakes are cool, make the filling. Add the butter to a mixer bowl and beat until smooth.

Add about half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will.

Add the remaining powdered sugar and mix until well combined and smooth.

Add the marshmallow creme and stir until well combined.

For the Filling

To fill the cupcakes, cut out the centers of the cupcakes. You can use a cupcake corer or a knife.

Fill the centers of the cupcakes with the filling and replace the core of the cupcake that you removed on top of the filling. I cut a little bit of the core off before placing it back on top, since there&#8217;s a filling there now and you don&#8217;t need all of that cake core.

To make the chocolate ganache topping, add the chocolate chips to a medium sized bowl.

Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

Spread the chocolate ganache onto the top of each cupcake, all the way to the edges. If it starts to cool and get a bit firm, heat it back up for 5-10 seconds, until spreadable again.

To make the icing for decorating on top, beat the butter in a mixer bowl until smooth.

Add the powdered sugar and mix until evenly combined. It&#8217;ll be lumpy and dry.

Add the milk and vanilla extract and mix until everything comes together and smooths out.

Pipe the loop design on top of each cupcake using a small round tip. I used Wilton tip 3.

Refrigerate the cupcakes until ready to serve. Serve cool but not cold.

To Assemble

It's so delicious.
i will make this for family gathering next week. thanks for inspiring me :)

Lindsay is the Marshmallow filling fluffy or a bit soft and runny?  The filling seems to be a little soft, but they still taste great.  Thanks for a great recipe!  

Big hit with the grandkids.Thanks for giving delicious and easy to follow recipes.

They were delicious!! 
Thank you for the recipe!!

These cupcakes were a hit!  They are incredibly easy to make, but it definitely helps to have an “assistant” to help with coring, and filling If you are like me and needed to hurry to bring them to an outdoor gathering! My daughter perfected using the smallest biscuit cutter in our set to remove the center of the cupcakes while I made the filling.  I’ve never made ganache before but, this recipe made it super easy! I love all of the recipes on your blog! Your vanilla and chocolate cupcakes are now my “go to” recipes!  Everyone loved these copycat Hostess cupcakes! They were delicious!

These came out perfectly the first time, the recipe was spot on! I have to practice my "loop-de-loop," but other than that they were delicious and very pretty.

I'm currently making these for the 3rd time in the past month.  They are so good and so easy to assemble! I've been a home baker for 20 years and i thought 300 was too low a temp for cupcakes, but i was so wrong. These come out soft and moist. I couldn't be happier with this recipe and it's always a hit!

This super sweet treat will be a hit at your holiday parties or anytime!  Watch here:  https://www.youtube.com/watch?v=rgPKf_mdW48

Banana Fudge

white chocolate chips

1, 14 ounce can sweetened condensed milk

banana cream pudding

1, 7 ounce jar marshmallow creme

Line an 8 x 8 baking pan with foil, leaving enough foil hanging over the edges to use as handles to lift the fudge out.

Spray with non-stick cooking spray.  Set aside.

In a saucepan, add white chocolate chips and sweetened condensed milk.

Melt this over medium-low heat, stirring constantly.

Once this is melted, add instant banana cream pudding.

Stir together for 2 minutes to make sure pudding is dissolved.

Stir until the mixture is melted together.

Chill in the refrigerator for several hours or overnight to let it set up.

Lift the fudge out of the pan and cut into squares to serve.

https://youtube.googleapis.com/v/rgPKf_mdW48

This super sweet treat will be a hit at your holiday parties or anytime!

The Best Marshmallow Buttercream Frosting is a sweet and creamy marshmallow buttercream frosting that tastes just like the inside of a Hostess Ding Dong.

The Best Marshmallow Buttercream Frosting

1 cup Butter (Slightly Softened Salted Sweet Cream Butter)

container Marshmallow Creme (7 oz. size) or Marshmallow Fluff

Vanilla Extract

Sugar

Add the butter, marshmallow creme, and vanilla extract...

Add the butter, marshmallow creme, and vanilla extract to a mixing bowl. The Marshmallow Creme should be room temperature and the butter should be “slightly softened” which means it is still cold but has been out of the refrigerator for 30-60 minutes.

Mix the marshmallow creme, butter, and vanilla together...

Mix the marshmallow creme, butter, and vanilla together on medium speed until thoroughly combined (about 2 minutes.)  You want to fully cream the ingredients together so their flavors meld together.

Use a spatula to scrape the mixture down...

Use a spatula to scrape the mixture down from the sides of the bowl before moving on to the next step.

Add the Powdered Sugar into the mixing bowl.

Start your mixer (or electric beater) on the...

Start your mixer (or electric beater) on the lowest setting and keep it on low until the marshmallow creme/butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.

This is the fun part of the frosting-making...

This is the fun part of the frosting-making process where you get to taste your frosting. You are tasting to determine taste (does it need more vanilla?) and consistency (is it too thin or too thick?)  (Two Sisters note about marshmallow frosting.  It is a thin frosting.  It will never be a frosting that is pipeable or will crust up like buttercream. That being said, as you can see in our pictures, you can do a swirl.) The first thing you should do before using the frosting is put it in the refrigerator for an hour or so, that will help the butter and marshmallow creme firm up.  Another thing to try if the frosting is too thin is to add EITHER 1/2 cup of powdered sugar or 1 tablespoon of corn starch. Mix again and see if the consistency is better.

Discover our German Apple Pancake recipe! This recipe for a warm German Apple Pancake makes a great brunch treat!

German Apple Pancake

flour

milk

eggs

Tbsp. sugar

(1/2 of 8-oz. tub) PHILADELPHIA Brown Sugar & Cinnamon Cream Cheese Spread

(21 oz.) apple pie filling, warmed

Add butter to 9-inch pie plate; heat in oven 1 min. or until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, milk, eggs, sugar and vanilla with whisk until blended; pour into prepared pie plate. Place on lowest oven rack.

Bake 18 min. Reduce oven temperature to 350°F. Bake 10 min. or until edges are puffed and golden brown. Meanwhile, beat cream cheese spread and marshmallow creme with mixer until blended.

Fill pancake with pie filling; top with cream cheese mixture.

This homemade marshmallow fluff recipe s easy and delicious!

Homemade Marshmallow Fluff

Just Egg Whites powder

water

corn syrup

salt

confectioner’s sugar

In a large bowl, gently stir the egg...

In a large bowl, gently stir the egg white powder into the warm water with a fork for a minute or two until smooth and fully combined.

Add corn syrup and salt to egg white...

Add corn syrup and salt to egg white mixture. Beat on high speed for 10 minutes. This is when it starts to get really fluffy and white!

Add the confectioner’s sugar and mix in on...

Add the confectioner’s sugar and mix in on low speed for two minutes or until blended.

Stir in the vanilla.

The perfect brownies swirled with marshmallow fluff and peanut butter! Easy to make and are a great brownie recipe to make for parties.

Peanut Butter Marshmallow Brownies

[107 g] creamy peanut butter

[30 g] confectioners’ sugar

unsalted butter (at room temperature)

recipe My Favorite Brownies

(70 g) store-bought marshmallow fluff

Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Grease a 9 x 13 in [23 by 33 cm] baking pan (do not use glass) and line with a parchment sling.

In a medium bowl, mix together the peanut butter, sugar, butter, vanilla, and salt until combined and completely smooth.

Make the brownie batter as directed (but do not bake it!). Pour the brownie batter into the prepared pan. Dollop the peanut butter filling and the marshmallow cream over the top, alternating the two. Drag the tip of a butter knife through the batter, creating swirls.

Bake until the sides of the brownies have set, the top is starting to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs, 26 to 32 minutes. The batter on the toothpick should not be wet but should have a good amount of crumbs clinging to it. Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the brownies from the pan.

Cut them into bars and serve. Store the brownies in an airtight container for up to 3 days.

I made these yesterday and they are so fudgy and delicious!!  Mine took significantly longer to bake (45 min!!), however, and were still wet in the center at 32 minutes.  This tasty treat was our 6am breakfast today.  :-)

Followed the instructions step by step and used the brownie recipe referenced.  Swirled everything but the top ended up burning and the batter did not bake through.   Did a taste test and it tasted better as a raw batter.  Not sure what happened.

Top 9 marshmallow creme recipes from across the web

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Top Tags

Best-Ever Chocolate Whoopie Pies

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Banana Fudge

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Top 9 marshmallow creme recipes from across the web

The most viewed marshmallow creme recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Chocolate Whoopie Pies

Fantasy Fudge

S'mores Peanut Butter Cups

Homemade Hostess Cupcakes

Banana Fudge

The Best Marshmallow Buttercream Fr...

German Apple Pancake

Homemade Marshmallow Fluff

Peanut Butter Marshmallow Brownies

The most viewed marshmallow creme recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine