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
Scale
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
