I made S'mores cupcakes today and it was a sticky mess. How do I prepare the marshmellow fluff to sit still on the cupcakes, my wouldn't hold its shape and then the marshmellows on top kept sliding down the sides with the fluff.

Any tips, ideas or trade secrets???

Thanks,
Carol

I would not use fluff. It will never hold its shape. There are two alternatives.
I use the equivalent to making IMBC, but don't add the butter in the end. It tastes like marshmallow. The second is to use a marshmallow. In both cases, use a kitchen torch to brown them. If you pipe the cooked icing with a star tip, the edges brown perfectly.

I make meringue like for a lemon meringue pie then take out my torch and brown it. One time I did whip up some Rich's Bettercreme and just before it was stiff add some marshmallow fluff and whip a little longer. That turned out good too.

There's a marshmallow fluff buttercream by jessdesserts in the recipe section that is a big hit and tastes great. I tend to use 3 sticks of butter instead of 4 to give more of a marshmallow flavor - it's great and has a good texture.

I found the following recipe on cooks.com and used it for s'mores cupcakes recently. Absolutely divine and toasted up really well with a brûlée torch. I can't recommend it highly enough!

MARSHMALLOW FROSTING   

1 3/4 c. sugar
1/8 tsp. salt
1/2 c. water

Combine and cook until syrup forms a firm ball in cold water. beat 3 egg whites until stiff. Pour hot syrup slowly over whites while beating at medium speed. As soon as all syrup is added, drop in 12 marshmallows, cut in halves, and beat at fast speed until marshmallows are dissolved. When cool, frosting will spread over 3 layers.

Dr, I am assuming you use the big marshmallows? This is similar to mine... it's the beginning of IMBC.

I just mix half and half marshmallow creme with my standard buttercream recipe.

Thanks Dr. I like my recipe, but the addition of the marshmallows can only make it better. Great tip!