Introduction & Inspiration
This Marshmallow Stuffed Cupcakes recipe is a delightful combination of rich chocolate cake, gooey marshmallow filling, and creamy chocolate frosting. I’ve always loved the combination of chocolate and marshmallow – it’s a classic pairing that’s both comforting and satisfying. The best.
The idea of stuffing a cupcake with a marshmallow seemed like a fun and easy way to create a surprise inside each treat. I wanted a cupcake that was both visually appealing and incredibly delicious.
I envisioned a moist, dark chocolate cupcake with a hidden marshmallow center that would puff up during baking, creating a gooey, melted marshmallow surprise. The whole thing would be topped with a rich chocolate frosting and a sprinkle of cupcake crumbs.
This recipe is the result of that vision, a perfect blend of flavors and textures in a delightful cupcake form. It’s a recipe that’s sure to be a hit with both kids and adults.
Nostalgic Appeal
Chocolate cupcakes, with their rich flavor and endless decorating possibilities, are a timeless treat. They evoke memories of childhood birthdays, bake sales, and simple, comforting pleasures.
Marshmallows, too, hold a special place in many hearts. They’re often associated with campfires, s’mores, and sweet, gooey goodness.
These Marshmallow Stuffed Cupcakes tap into that nostalgia, offering a fun and creative way to enjoy the classic combination of chocolate and marshmallow.
The hidden marshmallow inside each cupcake adds an element of surprise and delight, making these cupcakes even more memorable.
Homemade Focus (with a Shortcut)
While this recipe utilizes a convenient shortcut with the Devil’s food cake mix, the emphasis is still on creating a homemade experience. The rich chocolate frosting is made entirely from scratch, and the assembly of the cupcakes adds a personal touch.
Using a cake mix allows us to focus on the frosting and the unique marshmallow filling, making this recipe approachable for bakers of all skill levels. Easy to do.
The homemade chocolate frosting, with its creamy texture and intense chocolate flavor, elevates the entire cupcake.
This recipe strikes a perfect balance between convenience and homemade goodness, making it ideal for both busy weeknights and special occasions.
Flavor Goal
The primary objective of this recipe is to create a cupcake that’s a perfect harmony of chocolate and marshmallow, with a moist chocolate cake, a gooey marshmallow filling, and a rich, creamy chocolate frosting.
The Devil’s food cake mix provides a deeply chocolatey and moist base.
The marshmallow, stuffed inside each cupcake, melts during baking, creating a gooey, sweet center.
The homemade chocolate frosting adds another layer of rich chocolate flavor and a smooth, creamy texture.
The sprinkle of cupcake crumbs on top provides a subtle textural contrast and a hint of extra cake flavor.
Ultimately, I wanted a cupcake that was both indulgent and satisfying, a treat that would appeal to chocolate and marshmallow lovers of all ages.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Marshmallow Stuffed Cupcakes so delicious:
Devil’s Food Cake Mix: This provides the base for the cupcakes, offering a moist and intensely chocolatey flavor.
Large Marshmallows: These are stuffed inside the cupcakes, creating a gooey, melted marshmallow center.
Butter (Softened): This is the base of the chocolate frosting, providing richness and creaminess.
Powdered Sugar: This sweetens the frosting and helps to create a smooth texture.
Cocoa Powder: This adds an intense chocolate flavor and a deep, dark color to the frosting.
Pure Vanilla Extract: Vanilla enhances the overall flavor of the frosting.
Kosher Salt: A pinch of salt balances the sweetness and enhances the other flavors.
Heavy Cream: This adds richness and creaminess to the frosting, helping to achieve the desired consistency.
Cupcake Crumbs (Reserved from Scooping): These are sprinkled on top of the frosted cupcakes for garnish, adding a subtle textural contrast and a hint of extra cake flavor.
Essential Equipment
You’ll need a few basic tools for this recipe:
Two 12-Cup Cupcake Pans: This is for baking the cupcakes.
Cupcake Liners: These prevent the cupcakes from sticking to the pans and make cleanup easier.
Large Bowls (at least two): You’ll need bowls for mixing the batter and making the frosting.
Hand Mixer: This is essential for making the frosting.
Teaspoon: This is for scooping out small wells in the cupcakes to hold the marshmallows.
Piping Bag (Optional): This is for piping the frosting onto the cupcakes.
Spatula A must.
List of Ingredients with Measurements
Here’s a precise list of the ingredients, along with their exact measurements:
- 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
Step-by-Step Instructions
Let’s bake these delicious Marshmallow Stuffed Cupcakes!
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two 12-cup cupcake pans with cupcake liners.
Step 2: Make the Cupcakes
Prepare the Devil’s food cake mix according to the package instructions.
Fill each cupcake liner about two-thirds full with batter.
Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes.
Step 3: Cool and Hollow Cupcakes
Let the cupcakes cool in the pans for 10 minutes.
Using a teaspoon, scoop out a small well from the center of each cupcake, being careful not to go all the way through to the bottom. Reserve the cupcake crumbs for garnish.
Step 4: Stuff with Marshmallows
Place one large marshmallow into each well.
Step 5: Bake Again
Return the cupcakes to the oven and bake for another 5 minutes, or until the marshmallows are puffed and slightly melted.
Step 6: Cool Completely
Let the cupcakes cool completely to room temperature before frosting.
Step 7: Make the Chocolate Frosting
While the cupcakes are cooling, make the chocolate frosting. In a large bowl, using a hand mixer, beat together the softened butter, powdered sugar, cocoa powder, vanilla extract, and salt until combined.
Gradually beat in the heavy cream, adding more by the tablespoon if needed, until the frosting is creamy but can hold its peaks.
Step 8: Frost and Garnish
Pipe or spread the frosting onto the cooled cupcakes.
Sprinkle the reserved cupcake crumbs on top of the frosting for garnish.
Troubleshooting
Here are a couple of potential issues and their solutions:
Problem: Cupcakes are dry.
Solution: You may have overbaked the cupcakes. Be sure to check for doneness with a toothpick and remove them from the oven as soon as the toothpick comes out clean.
Problem: Frosting is too stiff.
Solution: Gradually add more heavy cream, a teaspoon at a time, until the frosting reaches your desired consistency.
Problem: Frosting is too soft.
Solution: Add more powdered sugar.
Tips and Variations
Here are some extra tips and variations to customize your Marshmallow Stuffed Cupcakes:
Tip: For a more intense chocolate flavor, use a dark chocolate cake mix.
Variation: Use different flavors of marshmallows, such as strawberry or vanilla bean, for a different flavor profile.
Variation: Add a layer of chocolate ganache to the top of the cupcakes before adding the frosting.
Tip: If you don’t have a piping bag, you can simply spoon the frosting onto the cupcakes and spread it with a knife or spatula.
Variation: Garnish the cupcakes with mini marshmallows, chocolate shavings, or sprinkles instead of cupcake crumbs.
Variation: Add some melted chocolate
Serving and Pairing Suggestions
These Marshmallow Stuffed Cupcakes are a perfect treat for any occasion. Here are some serving ideas:
Serve them at room temperature or slightly chilled.
Pair them with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream.
Serve them at a birthday party, a holiday gathering, or any celebration.
Offer them as a fun and playful dessert for kids and adults alike.
Nutritional Information
Here’s an approximate nutritional estimate per cupcake (assuming the recipe yields 24 cupcakes):
- Calories: 300-350
- Fat: 15-20g
- Sugar: 30-35g
- Protein: 3-4g
Enjoy in moderation.
Enjoy these cupcakes in moderation as part of a balanced diet.
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Marshmallow Stuffed Cupcakes
Description
This Marshmallow Stuffed Cupcakes recipe is a delightful combination of rich chocolate cake, gooey marshmallow filling, and creamy chocolate frosting
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 and Prepare
Preheat your oven to 350°F (175°C). Line two 12-cup cupcake pans with cupcake liners.
Step 2: Make the Cupcakes
Prepare the Devil’s food cake mix according to the package instructions.
Fill each cupcake liner about two-thirds full with batter.
Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes.
Step 3: Cool and Hollow Cupcakes
Let the cupcakes cool in the pans for 10 minutes.
Using a teaspoon, scoop out a small well from the center of each cupcake, being careful not to go all the way through to the bottom. Reserve the cupcake crumbs for garnish.
Step 4: Stuff with Marshmallows
Place one large marshmallow into each well.
Step 5: Bake Again
Return the cupcakes to the oven and bake for another 5 minutes, or until the marshmallows are puffed and slightly melted.
Step 6: Cool Completely
Let the cupcakes cool completely to room temperature before frosting.
Step 7: Make the Chocolate Frosting
While the cupcakes are cooling, make the chocolate frosting. In a large bowl, using a hand mixer, beat together the softened butter, powdered sugar, cocoa powder, vanilla extract, and salt until combined.
Gradually beat in the heavy cream, adding more by the tablespoon if needed, until the frosting is creamy but can hold its peaks.
Step 8: Frost and Garnish
Pipe or spread the frosting onto the cooled cupcakes.
Sprinkle the reserved cupcake crumbs on top of the frosting for garnish
Recipe Summary and Q&A
Let’s recap the recipe and answer some frequently asked questions:
Recipe Summary:
We made delicious Marshmallow Stuffed Cupcakes by preparing a Devil’s food cake mix, baking the cupcakes, hollowing out the centers, stuffing them with marshmallows, baking them again, making a chocolate frosting, frosting the cooled cupcakes, and garnishing with cupcake crumbs.
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes! You can bake the cupcakes a day or two in advance and store them, unfrosted, in an airtight container at room temperature. The frosting can also be made a day ahead and stored in the refrigerator. Frost and decorate the cupcakes just before serving.
Q: Can I freeze these cupcakes?
A: You can freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature before frosting. The marshmallow may change texture slightly upon freezing and thawing.
Q: Can I use mini marshmallows instead of large marshmallows?
A: Yes, you can, but you’ll need to use several mini marshmallows to fill each well.
Q: I don’t have cupcake crumbs for garnish. What else can I use?
A: You can use mini marshmallows, chocolate shavings, sprinkles, or chopped nuts.
Q: Can I make these cupcakes without the marshmallow filling?
A: Yes, you can simply bake the cupcakes according to the package directions and skip the steps of hollowing them out and stuffing them with marshmallows.