Chocolate Cupcakes with Marshmallow Filling

There’s something magical about the combination of rich chocolate and sweet marshmallow. Today, we’re diving into the delightful world of Chocolate Cupcakes with Marshmallow Filling. These cupcakes are not only visually stunning but also packed with flavor that will make your taste buds dance. Perfect for birthdays, celebrations, or just a sweet treat on a rainy day, these cupcakes are sure to impress.

What Sets This Recipe Apart

What makes these Chocolate Cupcakes with Marshmallow Filling truly special is the luscious filling that surprises with every bite. The combination of moist chocolate cake paired with the fluffy, sweet marshmallow center creates a delightful contrast in texture and flavor. Plus, the addition of creamy frosting on top makes them irresistible. With a perfect blend of cocoa powder and buttermilk, these cupcakes are moist, rich, and oh-so-delicious!

What Goes In

To create these delightful cupcakes, you’ll need the following ingredients:

• 1 cup natural cocoa powder
• 1 cup boiling water
• 1 cup buttermilk
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter (2 sticks), room temperature
• 1 cup sugar
• ½ cup brown sugar (light or dark)
• 3 large eggs
• 2 teaspoons vanilla extract

For the marshmallow filling:

• 6 tablespoons unsalted butter, room temperature
• 1 cup confectioners’ sugar
• 1 cup marshmallow creme (fluff)
• 1 teaspoon pure vanilla extract
• 2 tablespoons heavy cream

For the frosting:

• 8 oz cream cheese, room temperature
• 1 cup unsalted butter (1 stick), room temperature
• 2 teaspoons vanilla extract
• ¾ cup unsweetened cocoa powder
• 3 to 4 cups confectioners’ sugar
• Gold cupcake gems (optional, for decoration)

Toolbox for This Recipe

To make these delicious cupcakes, gather the following tools:

• Mixing bowls: For combining your ingredients.
• Electric mixer: To achieve a fluffy batter and creamy frosting.
• Cupcake pan: For baking your cupcakes.
• Paper liners: To line your cupcake pan.
• Ice cream scoop: For evenly portioning batter.
• Pastry bag: For filling and frosting your cupcakes.

Chocolate Cupcakes with Marshmallow Filling, Made Easy

Let’s get started on creating these scrumptious Chocolate Cupcakes with Marshmallow Filling! Follow these simple steps:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Line your cupcake pan with paper liners to make removing the cupcakes a breeze.

Step 2: Prepare the Chocolate Mixture

In a mixing bowl, combine the 1 cup of cocoa powder with 1 cup of boiling water. Stir until smooth and let it cool slightly. This will enhance the chocolate flavor.

Step 3: Mix the Dry Ingredients

In another bowl, whisk together the 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.

Step 4: Cream the Butter and Sugars

In a large mixing bowl, beat together 1 cup of unsalted butter, 1 cup of sugar, and ½ cup of brown sugar using an electric mixer until light and fluffy.

Step 5: Add the Eggs and Vanilla

Add in the 3 large eggs, one at a time, mixing well after each addition. Then mix in the 2 teaspoons of vanilla extract.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the butter mixture, alternating with the 1 cup of buttermilk and the chocolate mixture. Start and end with the flour. Mix until just combined.

Step 7: Bake the Cupcakes

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.

Step 8: Make the Marshmallow Filling

In a mixing bowl, beat together 6 tablespoons of unsalted butter and 1 cup of confectioners’ sugar until fluffy. Add in the 1 cup of marshmallow creme, 1 teaspoon of vanilla extract, and 2 tablespoons of heavy cream. Mix until well combined.

Step 9: Fill the Cupcakes

Once the cupcakes are cool, use a small knife or a cupcake corer to remove the center of each cupcake. Fill each hole with the marshmallow filling.

Step 10: Prepare the Frosting

In a clean mixing bowl, beat together 8 oz of cream cheese and 1 cup of unsalted butter until smooth. Add in 2 teaspoons of vanilla extract and ¾ cup of cocoa powder. Gradually add 3 to 4 cups of confectioners’ sugar until you reach your desired frosting consistency.

Step 11: Frost the Cupcakes

Using a pastry bag or a knife, frost the tops of your filled cupcakes with the chocolate frosting. For an extra touch, sprinkle some gold cupcake gems on top!

Ingredient Flex Options

If you’re looking to customize your Chocolate Cupcakes with Marshmallow Filling, consider these options:

• Substitute almond milk for buttermilk if needed.
• Use vegan butter and vegan cream cheese for a dairy-free version.
• Switch out the cocoa powder for carob powder for a different flavor profile.
• Add chocolate chips to the batter for extra chocolatey goodness.

Chef’s Rationale

Every step in this recipe is designed to create a balance of flavors and textures. The combination of boiling water with cocoa powder intensifies the chocolate flavor, while buttermilk adds moisture to the cupcakes. The marshmallow filling provides a sweet surprise, and the cream cheese frosting adds a tangy richness that complements the chocolate perfectly. With this recipe, you’re not just making cupcakes; you’re creating an experience that will delight everyone who takes a bite!

How to Store & Reheat

Store your Chocolate Cupcakes with Marshmallow Filling in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. To enjoy them warm, simply microwave for a few seconds. Be sure to remove any decorations before reheating!

Reader Q&A

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance. Just fill and frost them on the day you plan to serve for the freshest taste.

Can I use a different type of frosting?

Yes! Feel free to get creative. A classic buttercream or a ganache would also pair wonderfully with these chocolate cupcakes.

What can I use instead of marshmallow fluff?

If you can’t find marshmallow fluff, you can make your own by whipping egg whites and sugar, or use a homemade meringue as a filling.

How do I know when my cupcakes are done baking?

The best way to check is to insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, they’re ready!

More from the Kitchen

• Visit Sally’s Baking Addiction for more delectable recipes.
• Check out Pinch of Yum for delicious meal ideas.
• Explore Minimalist Baker for simple and tasty recipes.

Hungry for More?

If you loved these Chocolate Cupcakes with Marshmallow Filling, be sure to explore other delightful recipes that will satisfy your sweet tooth. From cookies to cakes, there’s always something new to discover in the kitchen!

With every bite of these Chocolate Cupcakes with Marshmallow Filling, you’ll find yourself in a world of chocolatey bliss. So grab your apron, gather your ingredients, and start baking these irresistible treats today! Happy baking!