Marshmallow-Filled Chocolate Cupcakes

Marshmallow-Filled Chocolate Cupcakes

Children and adults will love the creamy filling of these Marshmallow-Filled Chocolate Cupcakes!

Marshmallow-Filled Chocolate Cupcakes
Makes 24
  • ¾ cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 2¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1¼ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1⅓ cups whole buttermilk
  • 1 teaspoon vanilla extract
  • Marshmallow Filling (recipe follows)
  • Whipped Chocolate Ganache (recipe follows)
  • Garnish: chocolate sprinkles
  1. Preheat oven to 350°. Line 24 muffi n cups with foil or paper liners.
  2. In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla. Spoon batter into prepared muffi n cups.
  4. Bake until a wooden pick inserted in center comes out clean, 16 to 18 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Using a teaspoon, scoop out center from top of each cupcake. Spoon or pipe Marshmallow Filling into cupcakes. Spread or pipe Whipped Chocolate Ganache onto cupcakes. Garnish with sprinkles, if desired. Cover and refrigerate for up to 3 days.

Marshmallow Filling
Makes about 1 cup
  • ½ cup unsalted butter, softened
  • ½ cup marshmallow crème
  • ½ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  1. In a medium bowl, beat all ingredients with a mixer at medium speed until smooth.

Whipped Chocolate Ganache
Makes about 3 cups
  • 1 cup heavy whipping cream
  • 12 ounces milk chocolate morsels
  • ¾ cup unsalted butter, softened
  1. In a medium microwave-safe bowl, heat cream on high for 1 minute. Stir in chocolate until melted and smooth. Refrigerate until cool, about 1 hour.
  2. Place cooled chocolate mixture in the bowl of a stand mixer fitted with the whisk attachment. With mixer on high speed, add butter 2 tablespoons at a time, beating until combined after each addition. Continue beating until mixture is smooth, fluffy, and well combined, about 2 minutes. Use immediately.

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