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Chocolate Cupcakes with Marshmallow Filling

These Chocolate Cupcakes with Marshmallow Filling are rich, moist, and filled with fluffy sweetness. Perfect for celebrations or cozy nights in!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate, Cupcakes, Easy, Marshmallow
Servings: 12 servings

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

Marshmallow Filling:

  • 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

Chocolate Frosting:

  • 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 gradually added
  • Gold cupcake gems optional

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners.
  • In a medium bowl, combine 1 cup natural cocoa powder with 1 cup boiling water. Whisk until smooth and set aside to cool slightly.
  • 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.
  • 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.
  • Add 3 large eggs, one at a time, mixing well after each addition. Then, mix in 2 teaspoons vanilla extract.
  • 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.
  • Spoon the batter into the prepared muffin tins, filling each liner about 2/3 full to allow for rising.
  • 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.
  • 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.
  • 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.
  • 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.
  • Spread or pipe the chocolate frosting over the filled cupcakes. If desired, sprinkle with gold cupcake gems for an extra touch of elegance.

Equipment

  • Muffin Tin
  • Parchment paper liners
  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups and Spoons
  • Spatula
  • Cooling Rack
  • Piping Bag

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Measure ingredients accurately for consistent results.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Allow cupcakes to cool completely before filling and frosting to prevent melting.
  • Leftover cupcakes can be stored at room temperature for 3 days or refrigerated for up to a week.