Chocolate Cupcakes with Marshmallow Filling
There’s something undeniably delightful about Chocolate Cupcakes with Marshmallow Filling. Picture this: a rich, chocolatey cupcake with a surprise marshmallow filling that melts in your mouth. This recipe combines the deep flavors of cocoa with the sweetness of marshmallow, making it perfect for birthdays, celebrations, or just a cozy afternoon treat. With a few simple ingredients and steps, you can create a dessert that will impress everyone around your table.
Why It’s My Go-To
These Chocolate Cupcakes with Marshmallow Filling are my go-to for many reasons. First, they are irresistibly delicious, with a moist and fluffy texture. The marshmallow filling adds a playful surprise that takes these cupcakes to the next level. They are also versatile, suitable for various occasions, whether it’s a casual gathering, a festive party, or just because you’re craving something sweet. Plus, who can resist the combination of chocolate and marshmallow? It’s a classic that never gets old!
Ingredient Rundown
To make these delightful cupcakes, let’s break down the ingredients you’ll need:
- ¾ cup natural cocoa powder – For that rich chocolate flavor.
- 1 cup boiling water – Helps to bloom the cocoa.
- 1 cup buttermilk – Adds moisture and tanginess.
- 1 ½ cups all-purpose flour – The base of your cupcakes.
- 1 teaspoon baking soda – For leavening.
- ½ teaspoon salt – Enhances the flavors.
- 1 cup unsalted butter (1 stick), room temperature – For richness.
- 1 cup sugar – Sweetness for the cupcakes.
- ½ cup brown sugar (light or dark) – Adds moisture and a hint of caramel flavor.
- 3 large eggs – For structure and richness.
- 2 teaspoons vanilla extract – A classic flavor enhancer.
- 6 tablespoons unsalted butter, room temperature – For the frosting.
- 1 cup confectioners’ sugar – Sweetness for the frosting.
- 1 cup marshmallow crème (fluff) – The star of the filling.
- 1 teaspoon pure vanilla extract – For the filling.
- 2 tablespoons heavy cream – Helps achieve the right consistency for frosting.
- 8 oz cream cheese, room temperature – Adds creaminess to the frosting.
- ¾ cup unsalted butter (1 stick), room temperature – For richness in the frosting.
- 2 teaspoons vanilla extract – More flavor for the frosting.
- ¾ cup unsweetened cocoa powder – For a chocolatey frosting.
- 3 to 4 cups confectioners’ sugar – Sweetness for the frosting.
- Gold cupcake gems (optional) – For decoration.
Setup & Equipment
Before diving into baking, let’s gather our tools:
- Mixing bowls – For combining ingredients.
- Electric mixer – Makes mixing easier and faster.
- Cupcake pan – To bake the cupcakes.
- Cupcake liners – For easy removal and presentation.
- Measuring cups and spoons – For accurate ingredient measurements.
- Spatula – For folding in the ingredients.
- Cooling rack – To cool the cupcakes.
Chocolate Cupcakes with Marshmallow Filling in Steps
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prepare for the batter.
Step 2: Mix Cocoa and Water
In a medium bowl, combine the ¾ cup natural cocoa powder with 1 cup boiling water. Stir until smooth and set aside to cool slightly.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. This mixture will help to evenly distribute the leavening agent.
Step 4: Cream the Butter and Sugars
In a large bowl, beat the 1 cup unsalted butter, 1 cup sugar, and ½ cup brown sugar together until light and fluffy.
Step 5: Add Eggs and Vanilla
Add the 3 large eggs one at a time, beating well after each addition. Then, mix in the 2 teaspoons vanilla extract.
Step 6: Incorporate Buttermilk and Cocoa Mixture
Add the 1 cup buttermilk and the cooled cocoa mixture to the butter mixture. Stir until well combined.
Step 7: Combine with Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
Step 8: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Step 9: Prepare the Marshmallow Filling
While the cupcakes are cooling, make the 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 cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill the cavity with the marshmallow filling, then replace the top piece of cupcake.
Step 11: Make the Frosting
In a large bowl, beat together 8 oz cream cheese, ¾ cup unsalted butter, 2 teaspoons vanilla extract, and ¾ cup unsweetened cocoa powder until creamy. Gradually add 3 to 4 cups confectioners’ sugar until you reach your desired sweetness and consistency.
Step 12: Frost the Cupcakes
Frost the filled cupcakes generously with the chocolate frosting using a spatula or piping bag. For a fun touch, top with gold cupcake gems if desired.
Year-Round Variations
These chocolate cupcakes can be adapted for different occasions:
- For a festive touch, add sprinkles or colored frosting for holidays.
- Experiment with different flavors by adding peppermint extract for a minty twist.
- Make them gluten-free by substituting all-purpose flour with a gluten-free blend.
- For a mocha flavor, add a tablespoon of instant coffee to the boiling water.
Author’s Commentary
These Chocolate Cupcakes with Marshmallow Filling are more than just a dessert; they are an experience. The combination of the soft, chocolatey cake with the sweet, gooey filling is a crowd-pleaser. It’s fun to watch the delight on people’s faces as they take that first bite and discover the marshmallow surprise. Plus, you can easily customize these cupcakes to suit your preferences or the season!
Keep-It-Fresh Plan
To keep your Chocolate Cupcakes with Marshmallow Filling fresh, store them in an airtight container at room temperature for 1-2 days. If you need to keep them longer, freeze the unfrosted cupcakes for up to 3 months. Just thaw them at room temperature and frost when you’re ready to enjoy!
Chocolate Cupcakes with Marshmallow Filling Q&A
Can I use regular cocoa powder instead of natural cocoa powder?
While natural cocoa powder is recommended for its unique flavor, you can use Dutch-processed cocoa powder. Just keep in mind that it will change the flavor profile slightly.
How do I know when the 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 a few moist crumbs, they are ready!
Can I make the marshmallow filling ahead of time?
Yes, you can make the marshmallow filling a day ahead. Store it in the refrigerator, but let it come to room temperature before using it to fill the cupcakes.
What’s the best way to frost cupcakes?
Using a piping bag with a star tip creates beautiful swirls of frosting. If you don’t have a piping bag, a spatula works perfectly for a more rustic look!
If you’re looking for more delicious projects to tackle this weekend, consider these:
Serve & Enjoy
Now that you’ve created your Chocolate Cupcakes with Marshmallow Filling, it’s time to gather your friends and family and enjoy! Whether for a special occasion or just a sweet treat, these cupcakes are sure to be a hit. Serve them with a glass of milk or a cup of coffee for a delightful pairing. Happy baking!
Chocolate Cupcakes with Marshmallow Filling
Ingredients
Equipment
Method
- Step 1: Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prepare for the batter.
- Step 2: Mix Cocoa and Water: In a medium bowl, combine the ¾ cup natural cocoa powder with 1 cup boiling water. Stir until smooth and set aside to cool slightly.
- Step 3: Combine Dry Ingredients: In another bowl, whisk together the 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Step 4: Cream the Butter and Sugars: In a large bowl, beat the 1 cup unsalted butter, 1 cup sugar, and ½ cup brown sugar together until light and fluffy.
- Step 5: Add Eggs and Vanilla: Add the 3 large eggs one at a time, beating well after each addition. Then, mix in the 2 teaspoons vanilla extract.
- Step 6: Incorporate Buttermilk and Cocoa Mixture: Add the 1 cup buttermilk and the cooled cocoa mixture to the butter mixture. Stir until well combined.
- Step 7: Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Step 8: Bake the Cupcakes: Divide the batter evenly among the prepared cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- 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 cooled, remove the center and fill with marshmallow filling.
- Step 11: Make the Frosting: In a large bowl, beat together 8 oz cream cheese, ¾ cup unsalted butter, 2 teaspoons vanilla extract, and ¾ cup unsweetened cocoa powder until creamy.
- Step 12: Frost the Cupcakes: Frost the cupcakes generously with the chocolate frosting and add gold cupcake gems for decoration, if desired.
Notes
- Store cupcakes in an airtight container at room temperature for 1-2 days.
- Freeze unfrosted cupcakes for up to 3 months; thaw before frosting.
- Customize with different extracts or toppings for special occasions!
