Chocolate Marshmallow Cupcakes

Last weekend I made some chocolate sprinkle cupcakes filled with marshmallow.
They were probably the best tasting cupcakes I've ever eaten. They tasted like a Ding Dong.

Chocolate Cake

2 cups sugar
1 3/4 cup all purpose flour
3/4 cup Hershey's cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup oil (vegetable or EVOO)
2 tsp vanilla extract
1 cup boiling water

- Heat oven to 350.
- Get muffin tins ready with paper liners.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil, and vanilla and beat on medium speed until mixed.
- Stir in boiling water. (mixture will be runny!)
- Fill cupcake tin 2/3 full with batter.
- Bake 22-25 minutes.

After cupcakes are completely cooled, I used a cupcake corer to hallow out the middle.

Marshmallow Filling

2 egg whites
1/2 cup granulated sugar
1 TB light corn syrup
1 tsp vanilla extract

- Bring a shallow pot of water to boil.
- In a separate bowl combine all ingredients.
- Place bowl on top of boiling water and whisk until hot.
- Transfer bowl of ingredients to stand mixer and whisk until fluffy and a little stiff.
- Transfer mixture to a pastry bag.
- Pipe marshmallow into cupcake holes.

Chocolate Frosting

1/2 cup butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

- Melt butter.
- Stir in cocoa.
- Alternately add powdered sugar and milk.
- Stir in vanilla.

Frost cupcakes and roll in sprinkles. Then enjoy!

So good! If you make them, let me know how they turn out, and what you think!


Here are some of the products used:

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DIY Sugar Body Scrub

1/4 cup raw sugar
1/3 cup unrefined cane sugar
3 TB melted coconut oil
Lemon zest
4-5 drops of essential oil of your choice (optional)

Mix sugars together well.
Zest lemon into bowl and mix. 
Add melted coconut oil. Stir to combine. 
If you are using essential oil add it with the coconut oil. (I didn't use any because I wanted to keep the lemon and coconut smell).

Store in a sealed container. I keep mine in the shower for easy access. This also makes a great homemade gift! 

Hope everyone is having a great weekend!

Nichole Marie


My boyfriend, Kris, has decided to share his amazing homemade pesto recipe! This pesto is better than any store bought or restaurant pesto I've ever had. Thanks for sharing babe!


1 4oz pack of basil, destemmed
15-20 small oregano leaves
1/3 cup parmesan cheese
5 garlic cloves
3 TB pine nuts
1 TB red pepper flakes (optional - we like spicy!)
1/3 cup Extra virgin olive oil


Rinse basil and oregano gently in cold water.
In a food processor, mix basil, oregano, garlic, and 1/3 cup EVOO.

Add parmesan cheese, and pine nuts and mix well.
Add desired salt and pepper to taste. Also add red pepper flakes (optional).
Mix in more EVOO until you get the consistency desired.

Hope you enjoy this recipe as much as we do! We love to pair this with my no knead bread recipe.

Have a great weekend everyone!

Links I Love

Banana Republic is offering 35% off and free shipping. Use ‘LOVE’ at checkout

DIY natural lip scrub via The Beauty Department

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Orange creamsicle Jell-O shots via A Beautiful Mess

These fringe heels from Schutz need to be purchased ASAP

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Get in on the nude lipstick trend via Into The Gloss

Wanderlusting about Menorca, Spain via BarbaraGlen

3 water infusion recipes via MichellePhan

Nichole Marie
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