Chocolate Fudge Cupcakes with Marshmallow Filling

Name: Chocolate Fudge Cupcakes with Marshmallow Filling
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 12 people
Ingredients: ¾ cup natural cocoa powder; ⅔ cup boiling water; 1 cup buttermilk; 1¾ cups all-purpose flour; 1½ teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter; 1 cup sugar; ½ cup brown sugar; 3 large eggs; 2 teaspoon vanilla extract; 6 tablespoon unsalted butter; 1½ cup confectioners' sugar; 1 cup marshmallow creme "fluff"; 1 teaspoon pure vanilla extract; 2 tablespoon heavy cream; 8 oz cream cheese; ½ cup unsalted butter; 2 teaspoon vanilla extract; ½ cup unsweetened cocoa powder; 3 to 4 cups confectioners' sugar; gold cupcake gems

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
20 mins
Total Time
1 hr 10 mins
Servings
12 people
Calories
678 kcal
Course
Dessert, Cake
Cuisine
American

Chocolate Fudge Cupcakes with Marshmallow Filling

Kaitlin Leblanc

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These cupcakes are so delicious and they'll take you back to your fondest childhood memories. The cupcakes are moist and tender and the icing is a classic cream cheese frosting with chocolate. And the marshmallow filling pus it over the top. A favorite a kids and adults alike!

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Ingredients

Servings

For the Cupcake Batter

¾ cup natural cocoa powder
⅔ cup boiling water
1 cup buttermilk
1¾ cups all-purpose flour
1½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter 1½ sticks, room temperature
1 cup sugar
½ cup brown sugar light or brown
3 large eggs
2 teaspoon vanilla extract

For the Marshmallow Filling

6 tablespoon unsalted butter room temperature
1½ cup confectioners' sugar
1 cup marshmallow creme "fluff"
1 teaspoon pure vanilla extract
2 tablespoon heavy cream

For the Chocolate Cream Cheese Frosting

8 oz cream cheese room temperature
½ cup unsalted butter 1 stick, room temperature
2 teaspoon vanilla extract
½ cup unsweetened cocoa powder
3 to 4 cups confectioners' sugar
gold cupcake gems optional

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Instructions

Preheat oven to 350°F.
Line standard muffin cups with paper liners, or grease with butter and dust with flour (you'll have enough batter for 18 to 20 cupcakes).

Make the Cupcakes

Place the cocoa powder in a bowl and slowly whisk in the boiling water until fully incorporated.
Let cool slightly, then whisk in the buttermilk.
In a different bowl, whisk together the flour, baking soda, and salt.
In the bowl of a mixer fitted with the paddle attachment, beat (also known as "creaming") the butter and sugars on medium until combined and fluffy.
One at a time, add the eggs, beating well after each addition. Add the vanilla with the final egg.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat until just combined.
Divide the batter among the prepared muffin cups, filling them about three-quarters way up.
Bake the cupcakes until they are puffed and slightly springy to the touch and an inserted toothpick comes out clean. About 20 minutes.
Let cool slightly, then remove the cupcakes from the pan and cool completely on wire racks.

Make the Filling and Fill the Cupcakes

Place the softened butter in the bowl of a mixer and add the sugar. Using the paddle attachment, beat on medium speed until lightened.
Add the marshmallow cream (fluff), vanilla, and cream, beating until light and fluffy. Set aside.
Using a small sharp knife, create a hole in the top of each cupcake about 1½ inches round and 1 inch deep.
Fill each cavity with marshmallow filling.

Make the Frosting and Top the Cupcakes

In a large bowl with an electric mixer (or use your stand mixer), beat together the softened cream cheese, butter (1 stick softened), and vanilla extract until light and fluffy.
Beat in the cocoa powder until combined. Begin adding the confectioners' sugar until a frosting consistency is reached, usually about 3 cups.
Use an offset spatula or a pastry bag (with a tip) to frost the cupcakes. Sprinkle with cupcake gems, if using.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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Make sure your butter (for the cupcake batter), as well as your butter and cream cheese (for the frosting) are at room temperature.
If you like to pile the frosting nice and high (similar to what we did for the photos and in the video), you'll need to double the frosting ingredients.
The cupcakes can be made up to 2 days in advance of serving. If possible, keep them covered and in the refrigerator. Let them sit out at room temperature for a minimum of 1 hour before serving.
Leftovers will keep covered for approximately 5 days. They can be frozen but they will lose the moist consistency after thawing.

Nutrition Information

Show Details

Calories 678kcal (34%) Carbohydrates 89g (30%) Protein 6g (12%) Fat 28g (43%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 137mg (46%) Sodium 341mg (14%) Potassium 169mg (5%) Fiber 2g (8%) Sugar 72g (144%) Vitamin A 1157IU (23%) Vitamin C 0.01mg (0%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 678 kcal

% Daily Value*

Calories	678kcal	34%
Carbohydrates	89g	30%
Protein	6g	12%
Fat	28g	43%
Saturated Fat	16g	80%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	137mg	46%
Sodium	341mg	14%
Potassium	169mg	4%
Fiber	2g	8%
Sugar	72g	144%
Vitamin A	1157IU	23%
Vitamin C	0.01mg	0%
Calcium	73mg	7%
Iron	2mg	11%