Ultimate Birthday Cupcakes

These are the ultimate birthday cupcakes! They start with a funfetti cupcake and are topped with marshmallow frosting and a chocolate shell! Recipe on sallysbakingaddiction.com

Because all birthdays deserve them!

My birthday is this weekend and besides a hike with the dogs, a mega fortress of birthday cupcakes, and a trip to the spa for some relaxtion– I’ll be catching up on my zzz’s. Sleeping in has never sounded so blissful. Life the past couple weeks has kicked my nearly 6 month pregnant behind. And I’m welcoming a mountain of pillows with open arms! And, like I said, a hefty amount of funfetti on the side.

These are the ultimate birthday cupcakes! They start with a funfetti cupcake and are topped with marshmallow frosting and a chocolate shell! Recipe on sallysbakingaddiction.com

Now let’s discuss a couple very important birthday treats. Not only did I create these crazy funfetti cupcakes topped with meringue frosting and a chocolate shell (yes A CHOCOLATE SHELL), I also created the most colorful cake in my recipe repertoire. If today’s cupcakes are the ultimate birthday cupcakes, that cake is the ultimate birthday cake! If you hop on over to Allrecipes, you can find it there. It’s piñata style and completely ridiculous in the best way ever.

As are these cupcakes. Basically what we’re doing to create these cupcakes is combining soft and fluffy confetti cupcakes with hi-hat frosting. Remember when we chatted about how to make peanut butter hi-hat frosting in the beginning of this year? We’re doing the same thing today only we’re not adding butter + peanut butter. We’re keeping that silky sweet meringue plain. It tastes like marshmallow fluff.

And it’s awesome.

Homemade funfetti cupcakes on sallysbakingaddiction.com

There are 3 parts to the ultimate birthday cupcakes.

  1. Confetti Cupcakes
  2. Meringue frosting
  3. Chocolate shell
  4. bonus: extra sprinkles!

The cupcakes are soft and fluffy with a buttery crumb and light-as-air texture. Moist, cakey, and loaded with rainbow sprinkles. That cupcake batter up there? ↑↑ Yeah. It’s torture not tasting it.

How to make meringue frosting on sallysbakingaddiction.com

How to make meringue frosting on sallysbakingaddiction.com

Meringue frosting is nothing to fear. In fact, we made something like it a couple years ago with our s’more tartlets. How fun were those?!

Here’s the 411 on the frosting: you’ll whisk egg whites, sugar, and cream of tartar together constantly over a pot of simmering water. The egg whites will gently heat and the sugar will dissolve. (In case you’re curious, the cream of tartar stabilizes the egg whites. It also helps the egg whites whip into stiff peaks!) When gently cooking these ingredients together, you can use a double boiler or the contraption I set up in the picture above. A large pot and the stainless steel bowl that comes with your stand mixer. You’ll need your stand mixer in the next step anyway!

Once the egg whites, sugar, and cream of tartar are gently heated, begin whipping until stiff peaks form. That’s your meringue frosting! See how stable it is in the photos above? It’s perfect. By the way, are you nervous that the egg whites are not cooked? I have you covered. See my recipe note below.

These are the ultimate birthday cupcakes! They start with a funfetti cupcake and are topped with marshmallow frosting and a chocolate shell! Recipe on sallysbakingaddiction.com

Now let’s take a serious dive into chocolate. The chocolate shell is 2 ingredients: oil and pure chocolate. Melt the two together, then let it sit for about 10 minutes before dunking. The meringue frosting is pretty stable, but heat from melted chocolate will cause it to collapse. So that’s why we’ll wait a few minutes before the dip.

Ahhhh!! Look at this!!

These are the ultimate birthday cupcakes! They start with a funfetti cupcake and are topped with marshmallow frosting and a chocolate shell! Recipe on sallysbakingaddiction.com

These are the ultimate birthday cupcakes! They start with a funfetti cupcake and are topped with marshmallow frosting and a chocolate shell! Recipe on sallysbakingaddiction.com

It’s like marshmallow soft serve under a thick chocolate shell. On top of a soft confetti/funfetti cupcake. That you made from scratch. Without a box mix. Blow out your candles, birthday babe, because you freaking DESERVE these cupcakes! (Though does it really even need to be a birthday to enjoy funfetti? NOPE.)

These are the ultimate birthday cupcakes! They start with a funfetti cupcake and are topped with marshmallow frosting and a chocolate shell! Recipe on sallysbakingaddiction.com

Print

Ultimate Birthday Cupcakes

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 22 minutes
  • Total Time: 3 hours
  • Yield: 14 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

The ultimate birthday cupcakes start with a funfetti cupcake and are topped with marshmallow frosting and a chocolate shell!


Ingredients

Frosting

  • 3 large egg whites, room temperature*
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • pinch salt

Chocolate Shell

  • 10 ounces (280g) semi-sweet chocolate, coarsely chopped*
  • 1 and 1/2 Tablespoons canola or vegetable oil
  • optional: sprinkles for topping

Instructions

  1. Set the eggs out that you’ll need for the frosting. By the time you bake and cool the cupcakes, the egg whites will be room temperature.
  2. Make the funfetti cupcakes. Allow them to completely cool.
  3. Make the meringue frosting: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. You can use a candy thermometer to make sure they’re ready; it will register 160°F (71°C).2
  4. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Add the vanilla. Beat on high speed for 5-6 minutes until soft, glossy peaks form. (See photo above.) Taste. Add a pinch of salt if needed. I like to add 1/8 teaspoon of salt.
  5. Pipe frosting onto each cooled cupcake. I use a Wilton 1M tip. You may have an extra cupcake or 2 leftover if you use a lot of frosting on each cupcake. Chill cupcakes in the refrigerator or freezer until frosting is completely firm. I freeze mine for 20 minutes.
  6. Meanwhile, make the chocolate shell: melt the chopped chocolate and oil together in the microwave in 20 second increments, stirring after each until completely melted. You can also melt in a double boiler if you have one. Let the chocolate cool down for 5-10 minutes before dipping.
  7. Holding the cupcake by its bottom, carefully and very quickly dip each into chocolate to coat the frosting. Place on a wire rack on top of a baking sheet in case any chocolate drips off. The perfect shape of the piped frosting may slightly deflate– that’s ok! Add any additional sprinkles on top. Refrigerate cupcakes for 30 minutes to set the chocolate.
  8. Cover and store cupcakes at room temperature for 1 day or in the refrigerator for up to 1 week. Finished cupcakes do not freeze well.


Notes

  1. Make Ahead Instructions: You can make the cupcakes and frosting separately 1 day in advance. Cover and refrigerate both overnight. Continue with step 5 the next day.
  2. Special Tools: KitchenAid Stand Mixer | Calphalon Nonstick 3.5qt Sauce Pan | Frosting Bags | Wilton #1M Open Star Frosting Tip | Birthday Candles
  3. Eggs: Between the cupcakes and the frosting, this recipe does require 6 egg whites. If you want, you *could* use 2 whole eggs in the cupcake batter instead of 3 egg whites. They won’t be as stark white and will be a little less soft, but it works! Or try another cupcake recipe.
  4. Chocolate: Chocolate bars are typically sold in 4 ounce bars. If it’s easier, you can use 3 bars (12 ounces) instead of 10 ounces. No need to add more oil. You will have leftover chocolate. I suggest Ghirardelli, Baker’s brand, or Lindt. They are found next to the chocolate chips in the baking aisle.
  5. Concerned about the egg whites cooking in the frosting? The egg whites are gently cooked in step 3 to 160°F (71°C). Which is considered safe to eat. You can use a candy thermometer to determine their temperature. You can use pasteurized egg whites, though keep in mind they may never reach the volume of unpasteurized egg whites. You may need additional egg whites.

And here is the rainbow piñata cake I mentioned above! I’ll also be taking over Allrecipes Instagram account today if you want to head over to follow along.

Rainbow piñata cake recipe! Super fun! sallysbakingaddiction.com

These are the ultimate birthday cupcakes! They start with a funfetti cupcake and are topped with marshmallow frosting and a chocolate shell! Recipe on sallysbakingaddiction.com

148 Comments

  1. Happy birthday, Sally! You are the best and I hope your day is fantastic. Thank you for your wonderful recipes and tips. Blessings to you and your sweet family ❤

  2. These look amazing, Sally! For Memorial Day, I think I’ll make these cupcakes but have the batter be red/white/blue tie dye. I’ve always been intimidated by meringue frosting but you make it look so easy. Thanks for sharing this recipe!

  3. These Birthday cupcakes look so gorgeous. All the sprinkles, the chocolate, the frosting. Seriously, how can anyone resist these? I can’t wait to try these. Happy early Birthday, Sally! I hope you get to catch up on your zzz’s and your “you” time!

  4. OMG Sally, these photographs are something else!! You’ve outdone yourself!! The cupcakes look amaaaaazing. A very very happy birthday to you, this year is going to be so exciting <3

  5. Sally, first of all a very happy birthday. I hope you can sleep, and then sleep some more, you deserve it. May all the wishes you wished when blowing out those little candles come true.

    I have never made meringue covered with chocolate, I love the idea! Thank you so much for it.

  6. These look just amazing, Sally….plus my birthday is tomorrow, so nice timing! 😉 And a happy early birthday to you! I hope you have an amazing day/weekend. I have been loving your FB live videos, btw – thank you for doing them!

    1. Thank you so much for the bday wishes, for tuning into my FB videos, and also– a very happy birthday to YOU!

  7. Wow, these look amazing! The chocolate shell…
    Have a very happy birthday, Sally! I hope someone makes you these – and some good old cinnamon rolls for a late breakfast after sleeping in 🙂
    And it’s so funny, another baker has her birthday these days too: Joy the baker – Happy birthday, bakers!

    1. Ok yes, cinnamon rolls sound pretty unbelievable right now. They might need to happen this weekend! OR a giant stack of pancakes 🙂 Thank you!

  8. Happy birthday, Sally! I hope your day is fantastic and your year the best yet! I bet it’s crazy to think that on your next birthday, you’ll have a little baby out in the world 🙂 <3

  9. Wishing you the happiest of birthdays this year Sally! These look like the perfect cupcakes to celebrate with, followed by a nap of course. The trip to the spa sounds amazing. Followed by another cupcake and another nap? LOL. Enjoy your long weekend. Happy Memorial Day & more importantly Happy Birthday!

  10. Happy birthday to one of the world’s creative and talented baker/artist in the USA. Thank you for allowing us all into the your home sharing your recipes and self taught tutorials of your many fabulous creation. May God continue to be bless you and may you have many more Birthdays doing what you enjoy. Happy birth-day Sally!

  11. Happy almost birthday, Sally! I couldn’t think of a better dessert to have for celebrating than these cupcakes. That chocolate shell is BEAUTIFUL and I can’t get enough of those adorable candles. Time to stock up for the next upcoming birthday 🙂

  12. Happy early Birthday! These cupcakes look delicious and so festive! Glad to know I’m not the only one who bakes her own birthday cake! 🙂

      1. Oops! Meant to say “Glad to know I’m not the only one who WANTs to bakes her own birthday cake because she wants to!” Enjoy your day!

  13. Oh my word! Never saw anything like that! How wonderfully creative. Happy birthday to ME! Cannot wait to try these. 

    By the way–to my DELIGHT, my kids gave me your recipe book for Mother’s Day. I made a few recipes already, but have to say I am in star-struck love with the Mixed Berry Fruit Crisp. What a perfect recipe. I changed NOTHING, very rare for me. Served it with homemade vanilla ice cream. Cried. Went back for more. Cried again. Had it for breakfast next day. Cried.

    Thanks, Sally!!

    1. Hahaha!! We’re two peas in a pod– great desserts bring me to tears as well. I’m so glad you’re loving the book, thank you!

  14. Happy, Happy Birthday to you young lady!! In honor I will be making these this weekend and enjoying with friends. Can not wait to whip these up and I’m sure I may eat the chocolate and meringue off all the cupcakes!!! Get your rest!!

  15. These recipes are perfectly timed! My daughter’s party is in early June so I can test out the cupcakes before that. She has been so excited for a piñata cake ( she chose that cake I think in December… 🙂 ), but now I can surprise even her by making it rainbow colours! I hope you have a wonderful time celebrating your own birthday, and thank you so much for all your recipes and tips. I’ll be using the two toned roses for on her cake and am going to attempted the rolled cake next week! All techniques I never would have done before! 

    1. I’m so excited for all the recipes you’re trying soon! Let me know how the cake rolls goes. And the rainbow piñata cake is SO FUN for a kid’s birthday party. I hope the bday girl loves it!

  16. Love so much funfetti cupcakes. I hope, you have a wonderful birthday this weekend. Thanks Sally. HAPPY BIRTHDAY!!

  17. These cupcakes are TOO fun Sally, I’m in love with them! And I love the cake you made over at Allrecipes – I’ve always wanted to try making a rainbow or multi-coloured cake. Happiest of birthdays to you! Hope it’s a great one 🙂

  18. Happy Birthday Sally! I am so thankful for this recipe because it includes all my daughter’s favorites: sprinkles, frosting, chocolate shell and don’t forget more sprinkles. My daughter has helped me understand the power of sprinkles!  I have dreamed of the day I would one day make birthday cupcakes for my children. Unfortunately their birthdays are in the summer.  So I am going to make this recipe for her last day of school which is Friday.  Thank you for sharing this recipe so I can have one happy birthday girl!

    1. Destiny, these might just be the *ultimate* last day of school cupcakes too!! I hope she LOVES them, considering how much she adores sprinkles 🙂

  19. Happy Birthday Sally! Sounds like you have the perfect birthday plans full of rest, relaxation, pampering and delicious cake. Enjoy your day. 

  20. SALLY!! It’s my birthday weekend, too!!! No wonder I love you so much, we are both Gemini’s. Mine is on Sunday and I am beyond thrilled that I get a long weekend, it’s the best gift of all. I’m going to go ahead and pretend you posted these just for (me) us because it is time to celebrate fabulous us!!! I hope you have a great birthday 🙂 🙂 I will drink a mimosa in your honor at Brunch on Sunday! PS- is it weird to make my own birthday cupcakes? K didn’t think so.

    1. Not weird at all to make your own bday treat! Haha I do every year! Please enjoy that mimosa– I’ll be sipping my mimosa minus the champagne. lol!
      Happy birthday to YOU!

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×