These chocolate cupcakes are straightforward to make and deliver a lot of payoff: a tender, deeply chocolatey cake that hides a cloud of marshmallow in the middle and wears a silky chocolate cream cheese frosting on top. I make these when I want something celebratory but not fussy — they look special and keep well for a few days.

The method is practical: bloom the cocoa, mix batter in a stand mixer, bake, and then core and fill the cooled cupcakes with marshmallow creme. The frosting is a balanced cream cheese chocolate that isn’t overly sweet, so each bite feels rich but not cloying.

I’ll walk you through exact ingredients and steps used in the recipe I tested, explain common slip-ups, list useful tools, and offer sensible swaps if you need them. Keep an eye on cooling times and the texture of both the filling and frosting — those small moments make the difference.

Ingredient List

¾ cup natural cocoa powder — the base of the chocolate flavor; bloom it with boiling water for fuller taste.
⅔ cup boiling water — used to dissolve and bloom the cocoa powder.
1 cup buttermilk — adds tenderness and a subtle tang to the crumb.
1¾ cups all-purpose flour — the structure for the cupcakes.
1½ teaspoon baking soda — leavening to give lift.
½ teaspoon salt — balances sweetness and enhances chocolate.
¾ cup unsalted butter 1½ sticks, room temperature — creamed with sugars for the batter’s fat and lift.
1 cup sugar — provides sweetness and helps with texture.
½ cup brown sugar light or brown — adds moisture and a hint of caramel depth.
3 large eggs — structure and richness; added one at a time in the batter.
2 teaspoon vanilla extract — flavor for the batter.
6 tablespoon unsalted butter room temperature — used in the marshmallow filling base.
1½ cup confectioners’ sugar — sweetens and stabilizes the marshmallow filling.
1 cup marshmallow creme “fluff” — the filling that creates a soft, gooey center.
1 teaspoon pure vanilla extract — flavor for the filling.
2 tablespoon heavy cream — loosens the filling and makes it silky.
8 oz cream cheese room temperature — the base of the chocolate cream cheese frosting.
½ cup unsalted butter 1 stick, room temperature — added to the frosting for richness and spreadability.
2 teaspoon vanilla extract — flavor for the frosting.
½ cup unsweetened cocoa powder — gives the frosting its chocolate character.
3 to 4 cups confectioners’ sugar — used to sweeten and thicken the frosting to taste and desired consistency.
gold cupcake gems optional — decorative finishing touch, optional.

Make Chocolate Cupcakes with Marshmallow Filling: A Simple Method

Preheat oven to 350°F. Line standard muffin cups with paper liners or grease and flour the cups. (This recipe makes about 18–20 cupcakes.)
In a bowl, place ¾ cup natural cocoa powder. Slowly whisk in ⅔ cup boiling water until smooth. Let the mixture cool slightly, then whisk in 1 cup buttermilk. Set aside.
In a separate bowl, whisk together 1¾ cups all-purpose flour, 1½ teaspoons baking soda, and ½ teaspoon salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat ¾ cup unsalted butter (1½ sticks), 1 cup sugar, and ½ cup brown sugar on medium speed until combined and fluffy.
Add 3 large eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract with the final egg and mix until incorporated.
Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the cocoa-buttermilk mixture in two additions, beginning and ending with the flour mixture. Beat only until just combined after each addition.
Divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake until the cupcakes are puffed, slightly springy to the touch, and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven.
Let the cupcakes cool slightly in the pan, then transfer them to wire racks and cool completely.
Prepare the marshmallow filling: In the mixer bowl, beat 6 tablespoons unsalted butter (room temperature) with 1½ cups confectioners’ sugar on medium speed until lightened. Add 1 cup marshmallow creme (“fluff”), 1 teaspoon pure vanilla extract, and 2 tablespoons heavy cream; beat until the filling is light and fluffy. Set aside.
Using a small sharp knife, cut a 1½-inch diameter round hole about 1 inch deep in the center of each cooled cupcake. Reserve or discard the removed cake pieces.
Fill each cupcake cavity with the marshmallow filling (use a spoon or a piping bag).
Make the chocolate cream cheese frosting: In a large bowl, beat 8 oz cream cheese (room temperature), ½ cup unsalted butter (1 stick, room temperature), and 2 teaspoons vanilla extract until light and fluffy. Beat in ½ cup unsweetened cocoa powder until combined.
Gradually add 3 to 4 cups confectioners’ sugar, beating until the frosting reaches a spreadable or pipeable consistency.
Frost the filled cupcakes using an offset spatula or a pastry bag. Sprinkle with gold cupcake gems, if using.

What Sets This Recipe Apart

The marshmallow center is the key differentiator. Instead of a simple buttercream or ganache pocket, this recipe uses marshmallow creme whipped into a lightly sweet, cloud-like filling. It melts pleasantly in your mouth and contrasts with the denser chocolate crumb.

The frosting is another thoughtful touch: cream cheese plus cocoa powder gives a tangy chocolate finish that keeps the entire bite balanced. It prevents the total sweetness from tipping into cloying territory and complements the marshmallow’s pillowy sweetness.

Finally, the cocoa bloom step — whisking cocoa with boiling water — extracts deep chocolate flavor without making the batter dry. Those three elements together make the cupcakes both nostalgic and a little elevated.

Low-Carb/Keto Alternatives

If you’re aiming for a low-carb or keto version, achieving a similar result will require some compromise in texture and flavor. Here are sensible directions to explore:

Substitute the all-purpose flour with a blend of almond flour and a small portion of coconut flour. Almond flour will keep the crumb tender; coconut flour absorbs more liquid, so use sparingly and adjust wet ingredients.
Replace granulated and brown sugars with a granular erythritol or monk fruit sweetener formulated for baking; expect a slight difference in browning and moisture. Add a tablespoon of molasses-free brown sugar substitute if you want the brown sugar note.
For the marshmallow filling, look for a sugar-free marshmallow creme or make a homemade sugar-free marshmallow using gelatin and a keto-friendly sweetener; texture will differ from classic “fluff.”
Use an unsweetened cocoa powder as in the original and reduce confectioners’ sugar quantities, replacing some with powdered erythritol for the frosting. Test the frosting sweetness incrementally.

These swaps work best when you test one change at a time. Keto versions will be denser and less springy than the original; accept that texture will differ but flavor can still be delightful.

Tools of the Trade

Stand mixer with paddle attachment — speeds up creaming and gives consistent batter and fillings.
Muffin tin and paper liners — for even baking and easy release.
Wire racks — cool cupcakes properly to prevent soggy bottoms.
Small sharp knife or a cupcake corer — to remove the center neatly.
Pastry bags and tips or a sturdy spoon — to fill the cavities cleanly.
Offset spatula — for smooth, professional-looking frosting application.
Measuring cups and spoons — accuracy matters for baking.

Frequent Missteps to Avoid

Underbaking or overbaking. Watch the cupcakes around 18–22 minutes and test with a toothpick. They should be springy and come out mostly clean.
Filling hot cupcakes. Always cool completely before coring and filling. Warm cake will collapse and the marshmallow will disperse.
Using cold butter or cream cheese. For both the filling and frosting, room-temperature butter and cream cheese whip up light and lump-free.
Overbeating batter after adding flour. Mix just until combined to keep the crumb tender.
Adding all the confectioners’ sugar at once to the frosting. Add gradually and check consistency; too much sugar will make it grainy.

Smart Substitutions

Buttermilk — if you don’t have buttermilk, make a quick substitute with 1 tablespoon vinegar or lemon juice plus milk to make 1 cup; let sit 5 minutes before using.
Brown sugar — if you only have dark or light brown sugar, either will work; dark will deepen the molasses note slightly.
Marshmallow creme — you can spoon in marshmallows melted briefly with a splash of cream, but the texture will be denser than store-bought “fluff.”
Cream cheese — full-fat gives the best texture; reduced-fat versions will be softer and can make the frosting looser.

Little Things that Matter

Measuring and temperature

Scoop and level flour rather than packing it into a cup; too much flour makes the cupcakes dry. Keep butter and cream cheese at room temperature for smooth filling and frosting. If your kitchen is hot, chill the frosting briefly before piping to hold shape.

Timing

Let cupcakes cool completely before coring. Also, if you plan to decorate for a party, fill and frost on the same day for best texture. If you need to prepare ahead, store unfrosted filled cupcakes tightly covered in the refrigerator and frost within 24 hours.

Finish

A few gold cupcake gems or a light dusting of cocoa can make a simple batch feel special. Add decorations just before serving so they don’t sink into the frosting or lose their shine.

How to Store & Reheat

Storage: These cupcakes keep well refrigerated because of the cream cheese frosting and marshmallow filling. Place them in a single layer in an airtight container for up to 3 days. For longer storage, freeze unfrosted cupcakes for up to 2 months and thaw overnight in the refrigerator before filling and frosting.

Reheating: If you want a warm marshmallow center, microwave a filled cupcake for 6–8 seconds on medium power — just enough to soften the marshmallow without melting the frosting. Test one first; microwaves vary. Do not microwave cupcakes with metallic decorations.

Common Qs About Chocolate Cupcakes with Marshmallow Filling

Can I make the cupcake batter by hand instead of a stand mixer?

Yes. Cream the butter and sugars with a sturdy whisk or wooden spoon; it will take a bit more elbow grease to reach the same lightness, but the cupcakes will still turn out well.

Can I use regular cocoa instead of natural cocoa powder?

Natural cocoa powder is called for here because of its flavor profile and how it reacts with baking soda. Dutch-processed cocoa is alkalized and may change the final rise and flavor. If you use Dutch-processed, expect a subtle difference in rise and flavor; you may need to adjust leavening in more technical recipes.

Is it possible to make these nut-free and allergy-friendly?

Yes. The recipe itself is nut-free. Be mindful of cross-contamination with packaged ingredients and any decorations used. Substitute dairy in frosting or filling only if you have a specific intolerance and use appropriate replacements.

Can I use whipped cream instead of marshmallow filling?

You can, but whipped cream will not hold the same pillowy, sticky character as marshmallow creme and will weep faster. Stabilized whipped cream (with gelatin or a stabilizer) lasts longer but still gives a different mouthfeel.

Bring It Home

This is the kind of cupcake that works for both a casual gathering and a special occasion. The method is straightforward: bloom the cocoa, keep ingredients at room temperature, and take time to cool and fill the cupcakes properly. The payoff is worth it — a moist chocolate cake with a gooey marshmallow surprise and a tangy chocolate-cream cheese frosting to round everything out.

Make a test batch once to get the feel for coring and filling, then scale up confidently. If you want to tweak sweetness or decorations, do that after you know how your oven behaves with the batter. Enjoy — these cupcakes are reliably crowd-pleasing.

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Chocolate Cupcakes with Marshmallow Filling

Chocolate cupcakes filled with marshmallow creme and finished with a chocolate cream cheese frosting.

Prep Time30

Cook Time20

Total Time1 10

Course: Dessert

Servings: 12 cupcakes

Ingredients

3/4 cupnatural cocoa powder
2/3 cupboiling water
1 cupbuttermilk
1 3/4 cupsall-purpose flour
1 1/2 teaspoonbaking soda
1/2 teaspoonsalt
3/4 cupunsalted butter1 1/2 sticks room temperature
1 cupsugar
1/2 cupbrown sugarlight or brown
3 largeeggs
2 teaspoonvanilla extract
6 tablespoonunsalted butterroom temperature
1 1/2 cupconfectioners' sugar
1 cupmarshmallow creme "fluff"
1 teaspoonpure vanilla extract
2 tablespoonheavy cream
8 ozcream cheeseroom temperature
1/2 cupunsalted butter1 stick room temperature
2 teaspoonvanilla extract
1/2 cupunsweetened cocoa powder
3 to 4 cupsconfectioners' sugar
gold cupcake gemsoptional

Instructions

Preheat oven to 350°F. Line standard muffin cups with paper liners or grease and flour the cups. (This recipe makes about 18–20 cupcakes.)
In a bowl, place ¾ cup natural cocoa powder. Slowly whisk in ⅔ cup boiling water until smooth. Let the mixture cool slightly, then whisk in 1 cup buttermilk. Set aside.
In a separate bowl, whisk together 1¾ cups all-purpose flour, 1½ teaspoons baking soda, and ½ teaspoon salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat ¾ cup unsalted butter (1½ sticks), 1 cup sugar, and ½ cup brown sugar on medium speed until combined and fluffy.
Add 3 large eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract with the final egg and mix until incorporated.
Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the cocoa-buttermilk mixture in two additions, beginning and ending with the flour mixture. Beat only until just combined after each addition.
Divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake until the cupcakes are puffed, slightly springy to the touch, and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven.
Let the cupcakes cool slightly in the pan, then transfer them to wire racks and cool completely.
Prepare the marshmallow filling: In the mixer bowl, beat 6 tablespoons unsalted butter (room temperature) with 1½ cups confectioners' sugar on medium speed until lightened. Add 1 cup marshmallow creme ("fluff"), 1 teaspoon pure vanilla extract, and 2 tablespoons heavy cream; beat until the filling is light and fluffy. Set aside.
Using a small sharp knife, cut a 1½-inch diameter round hole about 1 inch deep in the center of each cooled cupcake. Reserve or discard the removed cake pieces.
Fill each cupcake cavity with the marshmallow filling (use a spoon or a piping bag).
Make the chocolate cream cheese frosting: In a large bowl, beat 8 oz cream cheese (room temperature), ½ cup unsalted butter (1 stick, room temperature), and 2 teaspoons vanilla extract until light and fluffy. Beat in ½ cup unsweetened cocoa powder until combined.
Gradually add 3 to 4 cups confectioners' sugar, beating until the frosting reaches a spreadable or pipeable consistency.
Frost the filled cupcakes using an offset spatula or a pastry bag. Sprinkle with gold cupcake gems, if using.

Equipment

▢standard muffin pan
▢cupcake paper linersif not using liners, you'll need to spray the pan with cooking spray.
▢toothpickfor testing cupcake doneness.
▢Pastry bag with tipoptional

Notes

Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please
subscribe to our YouTube channel.
Make sure your butter (for the cupcake batter), as well as your butter and cream cheese (for the frosting) are at room temperature.
If you like to pile the frosting nice and high (similar to what we did for the photos and in the video), you'll need to double the frosting ingredients.
The cupcakes can be made up to 2 days in advance of serving. If possible, keep them covered and in the refrigerator. Let them sit out at room temperature for a minimum of 1 hour before serving.
Leftovers will keep covered for approximately 5 days. They can be frozen but they will lose the moist consistency after thawing.