Description
Moist, fluffy, and filled with marshmallow cream, these cupcakes blend rich chocolate with a creamy sweetness for a nostalgic yet elegant dessert. Ideal for both beginners and experienced bakers.
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
¾ cup natural cocoa powder
1 cup granulated sugar
1 tsp baking soda
½ tsp salt
2 large eggs (room temp)
¾ cup milk (or almond/oat milk)
½ cup unsalted butter (room temp)
1 tsp vanilla extract
For the Filling:
1 cup marshmallow creme
¾ cup vegetable shortening
¾ cup confectioners’ sugar
1 tbsp honey (optional)
For the Frosting:
1 cup heavy cream
1 tsp vanilla extract
2 tbsp powdered sugar
Optional Toppings:
Toasted marshmallows
Crushed graham crackers
Instructions
Prep: Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
Dry Mix: In a bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
Wet Mix: In a separate bowl, whisk milk, eggs, butter, and vanilla until combined.
Combine: Slowly add the wet mix to the dry mix and stir until just combined. Do not overmix.
Bake: Fill cupcake liners ⅔ full and bake for 18–20 minutes. Let cool 5 mins in pan, then transfer to wire rack.
Filling: Beat marshmallow creme, shortening, confectioners’ sugar, and honey until smooth.
Frosting: Whip heavy cream, vanilla, and powdered sugar until stiff peaks form.
Assemble: Use a piping bag to fill each cooled cupcake with marshmallow filling. Top with whipped frosting.
Decorate: Optionally add toasted marshmallows and crushed graham crackers.
Notes
Use room temperature ingredients for the best texture.
Batter and frosting can be made a day ahead.
Freeze unfrosted cupcakes for up to 3 months.
Substitute with plant-based alternatives for vegan needs.
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Marshmallow cupcakes, chocolate cupcakes, filled cupcakes, easy dessert, fluff frosting, graham cracker topping, holiday treats, baking for beginners