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Chocolate Fudge Cupcakes with Marshmallow Filling

Chocolate Fudge Cupcakes with Marshmallow Filling

Course: Cupcakes
Cuisine: Dessert
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 people
Calories: 334kcal
These Chocolate Fudge Cupcakes with Marshmallow Filling are so delicious and they'll take you back to your fondest childhood memories. And using the NEW Pillsbury Pre-Filled Pastry Bags makes them come together in no time! Total yum!!
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Ingredients

FOR THE CUPCAKE BATTER

  • 3/4 cup natural cocoa powder
  • 2/3 cup boiling water
  • 1 cup buttermilk
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 3/4 cup unsalted butter 1 & 1/2 sticks, room temp
  • 1 cup sugar
  • 1/2 cup light brown sugar packed
  • 3 large eggs
  • 2 tsp pure vanilla extract

FOR THE FILLING AND ICING

  • 3/4 cup confectioners' sugar
  • 3 tbsp unsalted butter room temp.
  • 1/2 cup store-bought marshmallow creme fluff
  • 1/2 tsp pure vanilla extract
  • 1 tbsp heavy cream
  • 1 16 oz Pillsbury Filled Pastry Bag in Chocolate Fudge

Instructions

  • Pre-heat 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 cupcakes).

MAKE THE CUPCAKE BATTER AND BAKE THEM

  • 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, sift together the flour, baking soda and salt.
  • In the bowl of a mixer fitted with the paddle attachment, beat 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 to almost full.
  • Bake the cupcakes until they are puffed and slightly springy to the touch and an inserted toothpick come out clean. About 20 minutes.
  • Let cool slightly, then remove the cupcakes from the pan and cool completely on wire racks.

MAKE THE FILLING, THEN FILL THE CUPCAKES

  • Place the butter in the bowl of a mixer and add the sugar on top.
  • Using the paddle attachment, beat on medium speed until lightened.
  • Add the marshmallow 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 1 1/2 inches round and 1 inch deep.
  • Fill each cavity with marshmallow filling.
  • Pipe the Pillsbury Chocolate Fudge frosting onto the top of each cupcake.

Nutrition

Calories: 334kcal