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A straight-on view of chocolate cupcakes with marshmallow filling topped with gold edible glitter gems.

Chocolate Fudge Cupcakes with Marshmallow Filling

Course: Cupcakes, Dessert
Cuisine: American, easy cupcake recipe, how to make chocolate cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 12 people
Calories: 678kcal
Author: Kris Longwell
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!
Print Recipe

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 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

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 teaspoon baking soda, ½ teaspoon 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 teaspoon 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 tablespoon 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 teaspoon pure vanilla extract, 2 tablespoon 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 teaspoon 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

Video

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. 
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

Calories: 678kcal | Carbohydrates: 89g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 341mg | Potassium: 169mg | Fiber: 2g | Sugar: 72g | Vitamin A: 1157IU | Vitamin C: 0.01mg | Calcium: 73mg | Iron: 2mg