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This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.

Source: The Martha Stewart Show, Episode 3148



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How would you rate this recipe?
  • shewalkedaway
    4 APR, 2018
    I've made this recipe countless times, also with half the ingredients and it always comes out beautifully. Love love love it!
    • smartahhisabe
      17 APR, 2019
      Is this icing good for smaller kids?? I want to make it for my little sisters bday
  • MS10312185
    15 OCT, 2017
    I read all the reviews and followed this recipe to the T, with disastrous results. Not only was I not able to pipe it, it wouldn't stick to the sides of the cake as a glaze. Really bummed. Not at all like the photos.
  • MS11620019
    10 DEC, 2016
    can this be toasted in the oven under a broiler?
  • nix_p_md
    11 MAR, 2015
    I just made this today. The proportions are perfect and the icing holds up beautifully. I made half of the recipe to frost a 9x13 inch pan of brownies and still had 1/4 leftover. It's not too sweet and it tasted great with toasted coconut and almonds on top. Thanks Martha!
  • Kerrie-Prince
    3 AUG, 2013
    Loved the fluffy smooth texture of the frosting. Torched beautifully. I took them to the office the next morning and the frosting had turned to sugar. How long does the frosting last? Did I do something wrong in the process?
  • nanax6
    25 JUN, 2013
    this is fantastic, I tried another marshmallow cream/frosting/fluff recipe and was not happy with it, turned right around and tried this and it is awesome, putting on S'mores cupcakes for granddaughter's birthday. I popped the cupcakes back in the oven to toast the marshmallow and it worked as good as a kitchen torch I don't have. Will use this again!
  • Garth49
    1 MAR, 2013
    This is absolutely fabulous. Never gritty and not too sweet. I use it for my son's birthday cake, a Chocolate Fudge w/chocolate chip cake which is very rich. This is a perfect icing. Though I haven't piped it I'm sure it would do so beautifully.
  • Jamie Leigh
    6 DEC, 2012
    I love this recipe for my hot chocolate cupcakes! I also made it with peppermint extract instead of vanilla and it was delicious! But only use about half the amount of extract for peppermint because it can be strong.
  • lipstick-kisses
    15 OCT, 2012
    Absolutely lovely! ive used it twice now and topped with dessicated coconut and its moreish! also great to save some to top hot chocolate with!
  • SarvieG
    10 AUG, 2012
    Why is this called marshmallow frosting when there isn't any marshmallows in it? It's just like any regular meringue frosting, haha

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