Chocolate Cupcakes with Marshmallow Filling

Indulging in a rich, chocolatey treat is one of life’s simple pleasures. These Chocolate Cupcakes with Marshmallow Filling are not just any cupcakes; they are a delightful combination of moist chocolate cake and sweet, fluffy marshmallow filling that will make your taste buds dance. Perfect for birthdays, celebrations, or just a cozy night in, this recipe will surely become a favorite in your household.

Why It Deserves a Spot

These Chocolate Cupcakes with Marshmallow Filling deserve a spot in your baking repertoire for several reasons. Firstly, they are incredibly easy to make, making them suitable for both novice and experienced bakers. The chocolate cake is rich and moist, thanks to the combination of cocoa powder and buttermilk. The marshmallow filling adds an unexpected surprise, creating a perfect balance between chocolaty goodness and sweet fluffiness. Whether you’re hosting a gathering or simply treating yourself, these cupcakes will impress everyone, from the kids to the adults.

What to Buy

To whip up these delicious Chocolate Cupcakes with Marshmallow Filling, 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
• 1 teaspoon salt
• 1 cup unsalted butter (1 stick), room temperature
• 1 cup granulated sugar
• ½ cup brown sugar (light or dark)
• 3 large eggs
• 2 teaspoons vanilla extract
• 6 tablespoons unsalted butter (room temperature)
• 1 cup confectioners’ sugar
• 1 cup marshmallow crème (or fluff)
• 1 teaspoon pure vanilla extract
• 2 tablespoons heavy cream
• 8 oz cream cheese (room temperature)
• ½ cup unsalted butter (1 stick, room temperature)
• 2 teaspoons vanilla extract
• ½ cup unsweetened cocoa powder
• 3 to 4 cups confectioners’ sugar
• Gold cupcake gems (optional)

Essential Tools for Success

Before you start baking, make sure you have the following tools on hand:

• Muffin tin – For baking your cupcakes.
• Parchment paper liners – To line the muffin tin for easy removal.
• Mixing bowls – For combining the ingredients.
• Electric mixer – To easily cream the butter and sugars.
• Measuring cups and spoons – For accurate measurements.
• Spatula – For folding in ingredients and scraping the bowl.
• Cooling rack – To cool the cupcakes after baking.
• Piping bag (optional) – For filling the cupcakes with marshmallow fluff.

Chocolate Cupcakes with Marshmallow Filling Cooking Guide

Follow this step-by-step guide to create the most mouth-watering Chocolate Cupcakes with Marshmallow Filling:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners.

Step 2: Prepare the Cocoa Mixture

In a medium bowl, combine the 1 cup natural cocoa powder with 1 cup boiling water. Whisk until smooth and set aside to cool slightly.

Step 3: Mix Buttermilk and Dry Ingredients

In another bowl, combine 1 cup buttermilk, 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Mix until just combined.

Step 4: Cream the Butter and Sugars

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

Step 5: Add Eggs and Vanilla

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

Step 6: Combine All Mixtures

Gradually add the cooled cocoa mixture to the butter-sugar-egg mixture, mixing until smooth. Then, add the buttermilk mixture and mix until just combined.

Step 7: Fill the Cupcake Liners

Spoon the batter into the prepared muffin tins, filling each liner about 2/3 full to allow for rising.

Step 8: Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: Prepare the Marshmallow Filling

In a medium bowl, beat together 6 tablespoons unsalted butter, 1 cup confectioners’ sugar, 1 cup marshmallow crème, 1 teaspoon pure vanilla extract, and 2 tablespoons heavy cream until smooth and fluffy.

Step 10: Fill the Cupcakes

Once the cupcakes are completely cool, use a piping bag or a small knife to cut a small hole in the center of each cupcake. Fill each hole generously with the marshmallow filling.

Step 11: Make the Chocolate Frosting

In a mixing bowl, beat together 8 oz cream cheese and ½ cup unsalted butter until smooth. Add 2 teaspoons vanilla extract and ½ cup unsweetened cocoa powder. Gradually mix in 3 to 4 cups confectioners’ sugar until the frosting reaches your desired consistency.

Step 12: Frost the Cupcakes

Spread or pipe the chocolate frosting over the filled cupcakes. If desired, sprinkle with gold cupcake gems for an extra touch of elegance.

Smart Substitutions

If you’re missing some ingredients or looking for alternatives, consider these options:

• Unsweetened applesauce can replace butter for a lighter version.
• Almond milk or soy milk can substitute for buttermilk; just add a splash of vinegar for acidity.
• Gluten-free all-purpose flour can be used for a gluten-free option.
• Vegan butter and cream cheese can replace regular butter and cream cheese for a dairy-free version.

Little Things that Matter

When making Chocolate Cupcakes with Marshmallow Filling, remember to:

• Use room temperature ingredients for better mixing and texture.
• Measure your ingredients accurately for consistent results.
• Do not overmix the batter to keep your cupcakes light and fluffy.
• Allow cupcakes to cool completely before filling and frosting to prevent melting.

Leftovers & Meal Prep

Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week. You can also freeze unfilled cupcakes for up to 3 months. To enjoy, simply thaw at room temperature and fill them with marshmallow fluff before serving.

Ask & Learn

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Fill and frost them on the day you plan to serve for the best flavor and texture.

What can I use if I don’t have marshmallow crème?

If you don’t have marshmallow crème, you can make your own by combining 1 cup of powdered sugar, 1/2 cup of corn syrup, and 1/4 cup of softened butter until smooth and fluffy.

Can I use a different filling?

Yes! Feel free to experiment with different fillings such as chocolate ganache, peanut butter frosting, or fruit preserves for a unique twist.

Why are my cupcakes dense?

Dense cupcakes can result from overmixing the batter or using too much flour. Be sure to spoon and level your flour and mix just until combined.

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Bring It to the Table

These Chocolate Cupcakes with Marshmallow Filling are more than just a dessert; they are a celebration of flavors and textures that will delight anyone who takes a bite. The combination of the rich chocolate cake and the sweet, fluffy filling creates an experience that is not only satisfying but also memorable. Whether you’re enjoying them at a gathering or as a special treat for yourself, these cupcakes are sure to bring joy to any occasion. Gather your ingredients, follow the steps, and get ready to impress your family and friends with these delightful cupcakes!