Introduction

These Marshmallow Stuffed Cupcakes are a delicious twist on classic chocolate cupcakes, featuring a gooey marshmallow center that melts perfectly during baking. Topped with creamy chocolate frosting, they’re a delightful treat sure to impress family and friends.

A close-up shot of a chocolate cupcake with a bite taken out of it, showing a white creamy filling inside. The cupcake has a moist, dark brown cake base and is topped with a smooth, dark chocolate frosting layer with a bit of white icing decoration on top. Several similar cupcakes, blurred in the background, sit on a white marbled surface. A woman's hand is gently holding the bitten cupcake from the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Devil’s food cake mix (plus ingredients called for on the box – usually eggs, oil, and water)
24 large marshmallows
1 cup (2 sticks) butter, softened
2 1/2 cups powdered sugar
3/4 cup cocoa powder
2 teaspoons pure vanilla extract
Pinch of kosher salt
1/4 cup heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two 12-cup cupcake pans with cupcake liners. Prepare the Devil’s food cake mix according to the package directions.
Step 2: Fill each cupcake liner about two-thirds full with batter. Bake for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 3: Let the cupcakes cool in the pans for 10 minutes. Using a teaspoon, carefully scoop out a small well from the center of each cupcake to create a cavity for the marshmallow. Reserve the scooped-out crumbs for garnish if desired.
Step 4: Place a large marshmallow into each well.
Step 5: Return the cupcakes to the oven and bake for about 5 minutes, or until the marshmallows are puffed and slightly melted.
Step 6: Let the cupcakes cool completely to room temperature before frosting to prevent the frosting from melting.
Step 7: To make the frosting, beat together the softened butter, powdered sugar, cocoa powder, vanilla extract, and salt in a large bowl using a hand mixer until combined. Gradually add the heavy cream, a little at a time, until the frosting is creamy but firm enough to hold its shape.
Step 8: Transfer the frosting to a piping bag fitted with your preferred tip or use a spatula to spread it onto the cooled cupcakes. Sprinkle with reserved cupcake crumbs if desired, then serve and enjoy!

Tips & Variations

Use fresh marshmallows to ensure they puff up nicely in the oven.
If your frosting is too thin, add more powdered sugar a tablespoon at a time until it firms up.
Try using flavored marshmallows, like caramel or strawberry, for a unique twist.
For extra decoration, drizzle melted chocolate or sprinkle cocoa powder over the frosted cupcakes.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Before serving, bring refrigerated cupcakes to room temperature. Frosting may firm up when chilled; if so, let cupcakes sit a bit before eating.

How to Serve

A close-up view of a chocolate cupcake with a bite taken out of it, showing a thick white creamy filling inside. The cupcake has a dark brown, soft, and moist texture with a smooth and glossy dark chocolate frosting on top. The frosting is decorated with a thin wavy white line along the edge. The cupcake is placed on a white marbled surface, with several similar chocolate cupcakes blurred in the background, giving depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of a mix?

Yes, you can use your favorite homemade chocolate cake recipe as the base. Just be sure the batter is sturdy enough to hold the marshmallow center.

What is the best way to scoop out the cupcake centers?

A teaspoon works well for creating uniform wells. Gently scoop out the center without removing too much of the cupcake to maintain structure around the marshmallow.