If you love chocolate and if you love cupcakes, then you need to check this out.
There’s just something about a perfectly baked cupcake that is loved by kids and adults alike. These cupcakes are reminiscent of the famed chocolate ding-dong by Hostess. The cake is very moist and loaded with layers of chocolate. The marshmallow filling is creamy and so satisfying. Serve these with our Coconut and Lemon Curd Cupcakes for the perfect dessert!
How To Make Chocolate Cupcakes with Marshmallow Filling
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The Ingredients You Will Need
If you love to pile your icing nice and high (like Wesley does), then you’ll want to double the icing recipe. Several items need to be at room temperature. Take note of these. To make these wonderful cupcakes, here’s what you’ll need to have on hand:
For the Cupcake Batter
Unsweetened Natural Cocoa Powder – Hershey’s is our cocoa powder of choice.
Water – Boiling
Buttermilk – Whole or low-fat will work.
Flour – All-purpose.
Baking soda – Make sure it’s somewhat fresh (not years old in the fridge).
Salt – Table salt is perfectly fine.
Butter – Unsalted and at room temperature.
Sugar – Granulated
Brown sugar – Light or dark will work.
Eggs – Preferably room temperature, if possible.
Vanilla extract – We love Nielsen Massey.
For the Marshmallow Filling
Confectioners’ Sugar – Also known as Powdered Sugar.
Marshmallow Creme – Found in the baking section of most well-stocked supermarkets. Marshmallow Fluff is good and easy to find.
Butter – Unsalted, and at room temperature.
Vanilla extract
Heavy cream – Can substitute half and half.
For the Chocolate Cream Cheese Frosting
Cream cheese – Room temperature.
Butter – Unsalted, room temperature.
Unsweetened Natural Cocoa Powder
Confectioner’s Sugar – Also known as Powdered Sugar.
Cupcake Gems – Or, any kind of decoration glitter. These can be found in the baking section of most well-stocked supermarkets.
EXPERT TIP: We recommend using muffin tin cupcake liners for these cupcakes. However, if you don’t want to use the liners, be sure to spray the pan liberally with cooking spray. Only fill the batter about two-thirds the way up the liner. The cupcakes will rise somewhat as they bake.
Tips for Making the Best Chocolate Cupcakes With Marshmallow Filling
Don’t Bake Too Long – Baking time for the cupcakes may vary for a variety of factors. Have a toothpick ready to insert when they look done. If you bake them too long, they will dry out somewhat and not be extra moist.
Let the Cupcakes Cool – You’ll want to let the cupcakes cool (preferably on a rack) before cutting out the holes to fill with the cream. This will make removing a portion of the cupcake easier.
Make Sure Butter and Cream Cheese Are Room Temperature – For the batter and for the chocolate cream cheese frosting, make sure the cream cheese and butter are at room temperature to achieve a smooth and creamy texture.
Don’t Forget to Garnish – After frosting garnish with chocolate shavings or sprinkles to add a decorative touch and extra burst of chocolate flavor.
EXPERT TIP: For ease, use a small spoon to transfer the cream into the interior of the cupcakes. You can create the little well in the kitchen with a small sharp knife, or a small spoon. For more precision, pipe the marshmallow filling into the cupcakes via a pastry bag.
How To Serve
These cupcakes can be prepared up to 24 hours in advance of serving. We recommend covering them (if possible) and refrigerate up to 1 hour before you plan to serve them. They are best served at room temperature.
These cupcakes a rich, moist, with a deep chocolate taste. A cold glass of milk is the perfect accompaniment to them.
As mentioned, if you love a ton of frosting, then double the recipe (for the frosting) and pipe it nice and tall, in a circular fashion. Or, you can use a small spatula to simply frost the top of each cupcake.
Other Chocolate Dessert Recipes to Try
If you and members of your family are crazy for chocolate, then everyone will flip for this collection of recipes starring delicious chocolate.
Classic Chocolate Cake
Best German Chocolate Cake
Texas Chocolate Sheet Cake
Triple Chocolate Mousse Cake
Ultimate Fudge Brownies
Cheesecake Brownies
Chocolate Eclairs
Best-Ever Chocolate Meringue Pie
Classic Chocolate Chunk Cookies
Chocolate Delight from Scratch
Chocolate Toffee with Almonds
Yule Log (Chocolate Christmas Cake)
These are all loaded with amazing chocolate flavor and couldn’t be better. But, in the meantime, aren’t these gems calling your name?
These cupcakes are designed to be very moist and almost melt-in-your-mouth delicious.
For that matter, along with the mile-high frosting, you’ll want to have plenty of napkins on hand.
These are a chocolate lover’s dream come true. But, the creamy marshmallow filling is the surprise that truly puts them over the top!
Ready to make the best chocolate cupcakes in town? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Chocolate Fudge Cupcakes with Marshmallow Filling
Equipment
- standard muffin pan
- cupcake paper liners if not using liners, you'll need to spray the pan with cooking spray.
- toothpick for testing cupcake doneness.
- Pastry bag with tip optional
Ingredients
For the Cupcake Batter
- ¾ cup natural cocoa powder
- ⅔ cup boiling water
- 1 cup buttermilk
- 1¾ cups all-purpose flour
- 1½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter 1½ sticks, room temperature
- 1 cup sugar
- ½ cup brown sugar light or brown
- 3 large eggs
- 2 tsp vanilla extract
For the Marshmallow Filling
- 6 tbsp unsalted butter room temperature
- 1½ cup confectioners' sugar
- 1 cup marshmallow creme "fluff"
- 1 tsp pure vanilla extract
- 2 tbsp heavy cream
For the Chocolate Cream Cheese Frosting
- 8 oz cream cheese room temperature
- ½ cup unsalted butter 1 stick, room temperature
- 2 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- 3 to 4 cups confectioners' sugar
- gold cupcake gems optional
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.¾ cup natural cocoa powder, ⅔ cup boiling water
- Let cool slightly, then whisk in the buttermilk.1 cup buttermilk
- In a different bowl, whisk together the flour, baking soda, and salt.1¾ cups all-purpose flour, 1½ tsp baking soda, ½ tsp 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.¾ cup unsalted butter, 1 cup sugar, ½ cup brown sugar
- One at a time, add the eggs, beating well after each addition. Add the vanilla with the final egg.3 large eggs, 2 tsp vanilla extract
- 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.6 tbsp unsalted butter, 1½ cup confectioners' sugar
- Add the marshmallow cream (fluff), vanilla, and cream, beating until light and fluffy. Set aside.1 cup marshmallow creme "fluff", 1 tsp pure vanilla extract, 2 tbsp heavy cream
- 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.8 oz cream cheese, ½ cup unsalted butter, 2 tsp vanilla extract
- Beat in the cocoa powder until combined. Begin adding the confectioners' sugar until a frosting consistency is reached, usually about 3 cups.½ cup unsweetened cocoa powder, 3 to 4 cups confectioners' sugar
- Use an offset spatula or a pastry bag (with a tip) to frost the cupcakes. Sprinkle with cupcake gems, if using.gold cupcake gems
Notes
Nutrition
POST UPDATE: This was originally published in September 2017, but was updated with improved tweaks to the recipes, new tips and photography, and a fabulous new video in June, 2024!.
can you freeze these?
Hi Jackie, we’ve never froze these cupcakes before, but you should be okay. The marshmallow frosting may change in texture once thawed, but they should still be delicious. Let us know if you try them and how they turn out. They are really yummy!!
Thank you for your recipe. I’m going to take advantage of the marshmallow fluff and add blue or red food coloring when we do the gender reveal in Sept! I will post pictures later.
Love your recipes! I am baking these cupcakes for the first time today. My grandkids are coming to visit, and they will love them. I am guessing your oven temperature is around 350 or 375 F depending on if you are using a convection oven or not. I am assuming on instruction #8 above that I would add 1/2 of the cocoa/water/buttermilk mixture before adding 1/2 of the flour mixture. Then add the other halves?(Then I have to figure out where to hide the cupcakes so my husband does not eat them before the grandkids arrive!)
I would love to see some videos that show what you can do with a Breville Sous Chef Peel and Dice food processor. I just got one, and I think you would love it! Thanks for the recipes! Chicken Fried Steak is on the menu tonight.
Thank you, Patti! And thank you so much for the heads up about the recipe instructions. I’ve updated the recipe to make it more clear. Yes, you are right, bake at 350°F. And as long as the wet and dry ingredients get fully incorporated with each other, it will be just fine. But, here’s the best way to do it: Add the flour mixture in 3 additions and the cocoa-buttermilk in 2 additions. Starting with 1/3 flour mixture, then 1/2 cocoa/buttermilk, 1/3 flour, 1/2 cocoa/buttermilk, and finishing with the remaining 1/3 flour. Again, I updated the recipe to make this much more clear. Sounds like you are a pro in the kitchen and figure it out on your own. Thanks again.
And boy, oh boy, will you like the chicken fried steak! It’s one of our favorites, for sure.
Stay in touch!! xoxo Kris & Wesley
The filling makes these look so good!
They are crazy yummy!