Marshmallow Stuffed Cupcakes Recipe
Introduction
These Marshmallow Stuffed Cupcakes are a delightful twist on classic chocolate cupcakes. Soft, moist, and filled with gooey marshmallows, they offer a fun surprise in every bite. Topped with rich chocolate frosting and a sprinkle of cake crumbs, they’re perfect for any celebration or chocolate craving.
Ingredients
- 1 box Devil’s food cake mix, plus ingredients called for on box
- 24 large marshmallows
- 1 cup 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 and line two 12-cup cupcake pans with cupcake liners.
- Step 2: Prepare the Devil’s Food cake mix according to the package instructions. Fill each cupcake liner about two-thirds full with batter. Bake for about 20 minutes, or until a toothpick inserted into a cupcake comes out clean. Allow cupcakes to cool for 10 minutes.
- Step 3: Using a teaspoon, carefully scoop a small well out of the center of each cupcake. Keep the removed crumbs to use as garnish later. Place one marshmallow into each well and return the cupcakes to the oven. Bake until the marshmallow puffs up, about 5 minutes. Let the cupcakes cool completely to room temperature.
- Step 4: To make the chocolate frosting, beat together the softened butter, powdered sugar, cocoa powder, vanilla extract, and salt using a hand mixer in a large bowl. Gradually beat in heavy cream, adding more by tablespoonfuls until the frosting is creamy and can hold peaks.
- Step 5: Pipe or spread the chocolate frosting onto each cooled cupcake. Sprinkle the reserved cupcake crumbs over the frosting for a decorative touch. Serve and enjoy!
Tips & Variations
- For extra gooey centers, try using mini marshmallows instead of large ones to pack more in each cupcake.
- You can substitute the Devil’s Food cake mix with your favorite chocolate cake recipe for a homemade touch.
- Add a pinch of espresso powder to the frosting to deepen the chocolate flavor.
- If you prefer, use a piping bag with a star tip to create pretty frosting swirls.
Storage
Keep cupcakes stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but be sure to bring cupcakes back to room temperature before serving. To refresh the marshmallow center after chilling, warm cupcakes briefly in the microwave for about 10 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake and fill the cupcakes a day in advance. Store them in an airtight container in the refrigerator and frost them just before serving for the best texture.
What if I don’t have a piping bag for the frosting?
No worries! You can spread the frosting using a butter knife or the back of a spoon for a rustic look that tastes just as delicious.
Print
Marshmallow Stuffed Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 24 cupcakes 1x
Description
Delight in these irresistible Marshmallow Stuffed Cupcakes featuring rich Devil’s Food cake filled with gooey marshmallows and topped with creamy chocolate frosting. Perfect for celebrations or anytime you crave a decadent treat.
Ingredients
Cake:
- 1 box Devil’s food cake mix, plus ingredients called for on box (typically eggs, oil, water)
- 24 large marshmallows
Chocolate Frosting:
- 1 cup 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 (plus more if needed)
Instructions
- Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C) and line two 12-cup cupcake pans with cupcake liners. This ensures the cupcakes bake evenly and prevents sticking.
- Prepare Cake Batter and Bake: Prepare the Devil’s Food cake mix according to package instructions, typically combining the mix with eggs, oil, and water. Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove and let cool for 10 minutes.
- Stuff Cupcakes with Marshmallows: Using a teaspoon, carefully scoop out a small well in the center of each cupcake, making sure not to go all the way through. Reserve the removed cake crumbs for garnish. Place one large marshmallow into each well. Return cupcakes to the oven and bake for about 5 minutes, or until marshmallows puff up and become gooey. Remove and allow to cool to room temperature.
- Make Chocolate Frosting: In a large bowl, use a hand mixer to beat the softened butter until smooth. Gradually add powdered sugar, cocoa powder, pure vanilla extract, and a pinch of kosher salt, beating until fully combined. Slowly beat in heavy cream, adding more by the tablespoon if needed, until the frosting is creamy and can hold peaks.
- Frost and Garnish Cupcakes: Using a piping bag or knife, pipe the chocolate frosting generously onto each cooled cupcake. Sprinkle the reserved cupcake crumbs on top for texture and visual appeal. Serve and enjoy!
Notes
- Ensure cupcakes are cooled before frosting to prevent melting.
- Use a small spoon or melon baller for scooping out cupcake centers.
- Adjust the consistency of the frosting with additional heavy cream as needed.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- For an extra touch, add a pinch of sea salt atop the frosting to complement the sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Marshmallow Stuffed Cupcakes, Chocolate Cupcakes, Devil’s Food Cake, Gooey Marshmallow Dessert, Chocolate Frosting Cupcakes, Homemade Cupcakes
